The first time I went to Craft, I was an energetic high school student visiting my older sister in college. Now, as a junior at Binghamton University, it seemed fitting that my first Restaurant Week article should feature this bar and grill.

I visited the restaurant located at 135 Washington St. on Thursday with my photographer, Abby. As we entered the restaurant, we were greeted with enthusiastic staff and an assortment of Halloween and fall decor, including orange leaves hanging from the ceiling and jack-o’-lanterns behind the bar.

The grill’s dinner menu consisted of an assortment of sliders, four potential sides, two dessert options and a choice between beer or wine, all for the price of $25. Abby chose the hot chix and Craft sliders with a side of house fries, while I opted for the beer cheese and crispy chix sliders with a side of tater tots.

While we waited with anticipation for our food, we admired the cheerful atmosphere and warm vibe of the bar and grill. Groups of college students and families alike were seated throughout the restaurant, enjoying its delicious Restaurant Week menu and modern dining experience.

The food came quickly from our attentive server, and we dug right in. The beer cheese slider had a perfectly cooked beef patty, smothered in Craft beer cheese and a spicy Cajun ale mustard remoulade with arugula and caramelized onion. This was easily my favorite part of the meal, and I will be back soon to order it again.

The crispy chix slider featured a crispy chicken tender with a tangy honey mustard sauce, served on a soft bun. Stacked with lettuce and crunchy pickles, the toppings paired well with the chicken. The tater tots were crispy and well seasoned, and I dipped them in a sweet and spicy Craft sauce.

Abby’s hot chix slider featured a spicy buffalo chicken tender, perfectly paired with creamy blue cheese crumbles. The Craft slider was a classic beef patty, served with cheese, lettuce and tomato, and topped with Craft burger sauce. The house fries were perfectly seasoned and went well with the hot sauce Abby ordered on the side.

For dessert, we had the option of the unicorn nachos, which consisted of sugar cone chips and vanilla ice cream, served with a sweet strawberry sauce and crunchy rainbow sprinkles, and the black out nachos, which featured sugar cone chips served with chocolate ice cream and chocolate sauce, topped with whipped cream and chocolate chips.

I opted for the black out nachos, perfect for a chocolate lover like myself, while Abby chose the unicorn nachos. Both sundaes were an amazing end to our meal, and we could not decide which we enjoyed more.

I was so lucky to have had the opportunity to visit Craft during this Restaurant Week and experience their limited-time menu. The service at Craft was incredible and our waitress was both accommodating and friendly. The restaurant provides a casual atmosphere that students can appreciate, offering the perfect location for a dinner out with friends. I encourage all to take advantage of their affordable lunch and dinner menus before Restaurant Week ends.