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The Chef's Table at Brooklyn Fare New York Yelp Reviews
Latest Reviews On Yelp
44 Reviews
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Very bad service man was following me because he thought I
Very bad service man was following me because he thought I was gonna steal super sus and really annoying would not recommend the food options are bad
Be the first to ReplyPost Covid, I feel like most restaurants have lost their
Post Covid, I feel like most restaurants have lost their luster. I had been to chefs table pre covid and I wasn't impressed. However now, with its newly redecorated restaurant and chef max (I believe that's his name), I have to say it's a must try! Yes it is pricey but my god, it is worth it! You must try them out. Words will fail to do it justice. The staff is amazing and the service was top notch! It's an absolute must. I have to say this has been the best dining experience I've had since per se and le bernadin. I do not have more photos because i couldn't wait to dig into the food, so I forgot to take more photos. A menu was given at the end of the night with a farewell thank you bag with 4 small pastries. This place is so good I'm taking my parents next weekend! I will update this post!
Be the first to ReplyDinner at Chef's Table at Brooklyn Fare was one of the best
Dinner at Chef's Table at Brooklyn Fare was one of the best experiences of my life, and I don't say that lightly. Nestled away in the back of a grocery store, this restaurant is pushing the boundaries of fine dining. I was lucky enough to sit at the bar and witness the chefs execute the most delectable meal, a 12-course tasting menu that is seasonally driven, seafood focused and pulls from French and Japanese inspiration. The staff is attentive and highly educated in their craft--nothing about our dining experience felt scripted or stuffy. After every bite I swore to my mother, "This is the best thing I've ever tasted!" until I was presented the next dish, then the next dish, and so on. Dining at Chef's Table is the experience of a lifetime and I urge all to go and try it at least once, but that once will turn into twice, maybe three more times, I promise. I'm excited for the new head chefs and look forward to how the menu will change in the next seasons.
Be the first to ReplyAn impeccable meal served and cooked by one of the world's
An impeccable meal served and cooked by one of the world's best teams. Every single item was pristine and immaculate in flavour and execution. We had sky high expectations, and the whole experience was a big win! Chef Max Natmessnig and chef Marco Prins are extremely talented. They serve exclusively quality ingredients as langoustines from Norway and Wagyu beef from Japan. Our favorites were the sea urchin over the crispy waffle with white truffles from Alba Italy, as well the grilled scallop with vin Jaune sauce and caviar. Desserts are very flavorful and perfectly balanced. Service is very attentive and warm. Outstanding wine pairing with amazing wines. Would highly recommend restaurant Chef Table at Brooklyn fare.
Be the first to Reply4.5 stars - definitely deserves some Michelin stars! My
4.5 stars - definitely deserves some Michelin stars! My wife and I dined at the chef's counter to celebrate a birthday. The restaurant is tucked at the back of a grocery store and it seems no one would even realize it unless you were looking for it! Ambiance was cozy and inviting although I found it a bit odd that the restrooms are located outside in the main grocery store area. Service as attentive and excellent, though I found it a bit hard to hear the servers' descriptions of the dishes. Pacing of the 13 courses was excellent. Never too long of a wait but enough time to fully enjoy each course. The menu was heavily seafood, I believe of the 10 savory courses 7 were seafood. We also enjoyed wagyu tartare, squab and another wagyu dish. It was especially enjoyable to watch the head chefs preparing the proteins. The cookery was impeccable - no complaints about that. I felt that three of the seafood dishes were a bit similar in appearance (raw fish in a green/herbaceous sauce) but to be fair they all tasted quite different. A few dishes were a bit on the salty side as well. After a run of 10 savory dishes we had 3 refreshing desserts. The huckleberry sorbet with greek yogurt was especially good - in fact I think the menu might benefit from a mid-course palette cleanser after so many savory dishes. I also would have liked to receive a souvenir menu so I could remember our meal since it was sometimes difficult to hear the descriptions of each dish. This restaurant definitely deserves some Michelin stars (in my amateur opinion) but I think a few tweaks could be beneficial, especially given this is the most expensive tasting menu I've experienced in NYC.
Be the first to ReplyI want to first say this review is going to come off
I want to first say this review is going to come off bougie, but when dinner costs as much as it does at Chef's Table, you expect higher standards. My wife and I have been to Chef's Table several times, but this was our first time since Chef Ramires was fired. Since the first time we ever eat at Chef's Table it had been in our top 3 restaurants in the world and a few times gave my favorite restaurant Per Se a run for its money. Sadly, after this last visit, Chef's Table fell very far from what we experienced. To start, we weren't welcomed back. I know that sounds petty, but it's the little things like that set that stand for high-end restaurants. I put this off with all the changes at the restaurant and didn't think much of it. Little did I know that was just the start of the disappointments. We sat at the counter, a place we sat before. However, this time, it felt like the stools were lower than before, or they raised the counter. My wife and I felt like we were at the kid's table as the counter came up to the middle of my chest. I'm not tall at 5'10", but I'm also not short, so it was strange. The lights at the counter were turned up. To spotlight the food. The lights should have been turned down at least 15%. The noise!! The guests at the tables spoke so loud I couldn't hear the sommelier explain the wines we were drinking. The room was like eating in a high school cafeteria due to so many people talking loudly. Again, I have never experienced this at Chef's Table. The food. Hummmm, My wife said it best to me. She said the food felt like they were trying to replicate Chef Ramires's food by trying to put their spin on it. What they did make was more misses than hits. I had a different second bit to my wife due to dietary restrictions. She had Wagyu and caviar, and I had fish with caviar. My wife loved her bit, but my bit was so bad. It tasted like fish left outside in the summer for three days and then severed. It took two glasses of wine, water, and the next two bits to get the taste out of my mouth. We also ordered two ads. The uni we truffles were extraordinary, but the other add-on was fish with caviar, which was very bland. The caviar used all night was not good. Again, the caviar felt and tasted like it had been sitting out for several days. Several dishes were good, but overall, it was very below par, especially when the cost of dinner with wine pairing, two add-ons, and tip was over $3K for two people. We weren't given a menu or any "goodie" to take home when we left. Again when you pay this kind of money you expect certain things. I hope they can work out these issues and get back on track. If they do, I will not be returning to Chef's Table.
Be the first to Reply走进市井气息十足的Brooklyn
走进市井气息十足的Brooklyn Fare超市,穿过玲琅满目的熏肉冰柜,看见两个穿黑色西装的接待,才敢确认没有找错地方。 可能因为是感恩节假期,当晚吧台位置全满,气氛热闹的像集市,随意中又带点正经。从趣味性角度评价,这餐是我吃过最不无聊的Fine Dining,边吃边看戏,3个小时不知不觉就过了。 新团队依旧处于磨合阶段,实力演绎什么叫兵荒马乱,厨师中途找不到东西翻箱倒柜,服务员还一直追在后面催进度。服务团队有一个金发小姐姐长得好像吸血鬼日记里的卡洛琳!!! 厨房里电光火石的不安宁,食客这边也不甘示弱。左边坐了一个多动症白男,正好分配给韩裔领班Peter。白男还没开餐就偷偷摸摸从口袋里掏坚果吃,当然很快被Peter制止。 接着两人又为了白葡萄酒的温度问题,大战5个回合。白男喝多以后还拉着Peter尬聊。无论Peter躲在餐厅的哪个角落,都能被白男高亢的声音召唤回现实世界被迫社交。 不过看Peter和一对中年韩国夫妻用母语沟通的挺好。天南地北的聊,熟络之后,菜品和酒水也都切换成了韩语介绍。同场的另一组客人更夸张,进程才刚过半,就紧急买单,赶场看演出去了。 ******************** 不得不说,上菜节奏,菜品质量,服务态度,都是实打实的二星,说不定还真能冲个三星,毕竟纽约的星们也很糊弄。 第一杯酒:2022 Emrich-Schonleber - Riesling Kabinett Monzinger 再一次感叹于雷司令葡萄品种,不同的甜度风格,各有各的特色,这次是可珍藏,入口偏干,却有明显的回甜,反而弱化了酸度。 两道前菜在调味上很敷衍,[蟹肉塔]被姜味统领,[生牛肉鞑靼]又全是廉价沙拉酱的味道。 招牌菜[华夫饼配海胆],喜欢华夫饼的口感,外壳硬脆,不会过于酥,内里也没有太软。海胆品质和口感都不错,但是表面刷的酱汁有点咸。 [鱼生]差评,金枪鱼赤身品质太普通了,中腹和大腹的油脂不够丰富,也吃不出新鲜度,肉质居然还有筋膜感。搭配的鱼籽,无论从口感还是个头,都没有贝狗店的品质好。海葡萄脆脆的爆珠感还不错。 第二杯酒: 在霞多丽和桃红之中纠结,最后选择了桃红。这时候场子已经开始混乱,直接给我拿来一瓶霞多丽,尝了尝,是酸度较强的干爽类型,挺喜欢的,就将错就错。喝到一半服务员过来道歉说上错酒了,于是就有了第三杯桃红。但后两杯确实品质一般,不难喝,正好能随餐解解腻。 厨师非常喜欢用鱼子酱,而且搭配的还不错,鱼子酱本身品质好,颗粒饱满又不会过咸,温度控制的也合适。[土豆泥沙巴雍],细腻绵密,烤土豆粒铺底,增加了一些咀嚼感。 对于[虾]和[鲷鱼]的火候,符合我的口味。刚刚熟透的状态,质地确实会有点老。但是相比表面熟,内里夹生的反差口感,更喜欢这种里外统一的处理。 [日本A4和牛],看过去全是肥肉,已经能想象到会有多油腻。但是,居然,还可以,火候掌握得不错,虽然没有很明显的肉香。 配菜是堆砌式的,甜菜根做成了两种形态,长薄片和风干的脆片。基底: 牛脸肉,牛舌,鹅肝,黄芥末酱。挺有趣的搭配,口感不错。牛脸肉的肉质比较老,牛舌的火候是可以的,Q弹又带点嚼劲。 [烤鸽子] 胸的肉质肯定没有腿肉嫩,但火候也还行,内里是漂亮的微粉色。肝不好吃,口感太棉,还带点苦味。 甜品之前来杯[意式浓缩]清口,意料之外的难喝,严重过萃,伴随着不正常的酸味。 4道甜品收尾,种类太单一,不理解为什么要吃两道雪葩+一道冰激凌。 [金桔雪葩]可有可无。[梨子雪葩]好吃,特别是藏在碗底的烤米,又香又脆,提升了复合的口感层次。 [松露冰激淋]上大分:白松露日式海绵蛋糕打底,湿润,口感实在,不会过于蓬松。冰激淋的质感浓稠细腻,但是白松露的味道太冲太香,直接盖掉了陈年清酒焦糖酱的风味。 结尾的小零嘴不错,[迷你脆泡芙]和[柚子卡士达塔],微甜,口感好。
Be the first to ReplyThere's a reason while most reviews of the chef's table
There's a reason while most reviews of the chef's table start with highlighting the unique location of this fine dining restaurant--tucked away in the back of an unasssuming grocery store in midtown west. I experienced a mind boggling teleportation, from wandering through the aisles of the grocery store, to entering a sleek open kitchen partially closed by a huge 20-seat counter with 20 seats, and dining tables off to the side. I made a same day reservation for 8:45pm, the last seating of the night, at the counter. As a solo diner, I had all of 2.5 hours to take in my surroundings. I was especially mesmerized by the dance of the white hatted chefs, led by the non-hatted executive chefs Max and Marco, perfectly coordinated in their symphony to assemble expensive ingredients into an exquisite melange of presentation and taste. The organization and teamwork was commendable--it was clear that everyone had a defined role, but would also help each other or take over as needed. It felt like I was seeing a live cooking show unfold, without the drama of course. On to the food, the courses were-- 1 - king crab tarlet with granny apples 2 - A5 wagyu tartlet with caviar 3 - uni on Belgian waffle 4 - three cuts of bluefish tuna with pickled jalapeños and ikura 5 - potato purée with caviar 6 - Norwegian langoustine with yuzu foam and uni sushi rice 7 - Japanese madai/sea bream with hearts of palm 8 - California squab (pigeon) with four grad and black truffles 9 - A4 wagyu with beet three ways 10 - huckleberry sorbet with Greek yogurt 11 - Bartlett pear sorbet with crispy rice 12 - white truffle infused ice cream with persimmon cake with soy caramel and whiskey sauce 13 - vanilla cream puff and white chocolate passion fruit tart petit fours (two in this case) Everything was fantastically flavored and my favorites were the crab tartlet, uni, squab, and pear sorbet. The white truffle infused ice cream was most interesting and paired nicely with the persimmon cake. The chef's switch it up the tasting menu so there was no set menu to anticipate. I found it very fun to experience, and be surprised by, each course via my own tastebuds, after having seen the kitchen meticulously put the dish together with kitchen tweezers, and then hearing the official description of the course from my server. I also appreciated the helpful instructions: "one bite," "take your spoon all the way down" and the occasional comments about how certain dishes were prepared. Chef Max came around at the end of the night to chat briefly and wish me a happy holidays, which was very kind. I would be remiss not to mention the exceptional service. There was no one server for each counter patron, rather, team worked together seamlessly. I was a bit taken aback by the 25 charge for water (2 aqua pannas) when the bill came, but such is life. This was fun treat and I would love to come back if given the chance.
Be the first to ReplyThis restaurant is arguably the best fine dining experience
This restaurant is arguably the best fine dining experience in the US. It's located behind a convenience store to prove it doesn't take itself too seriously. Chef Max and Marco are rockstars. The highlights include their A5 Wagyu + Caviar dish in the Amuse Bouche, their fish entree, Squab and Foie Gras [something similar to dishes you'd find at EMP or Frantzen], and their Meringue dessert. People should book this place with extreme confidence. Pro tip: get the caviar and truffle add-ons. Hoping Chefs Max and Marco continue to take risks to take CBTF to even higher heights. Can't wait to be back soon
Be the first to ReplyMy visit to Chef's Table at Brooklyn Fare in October 2022
My visit to Chef's Table at Brooklyn Fare in October 2022 was a memorable experience. The unique aspect of this dining experience is the front-row view of the chefs preparing and cooking dishes, providing an engaging and visually stunning presentation. It is also only one of four three-Michelin-starred restaurants in NYC. The focus on super fresh seafood, coupled with Japanese inspiration, resulted in dishes that were not only visually captivating but also a delight to the taste buds. The standout was the uni toast, a signature dish that delivered an explosion of umami, melting in the mouth with every bite. It's an absolute must-try. The sobacha soufflé also stood out to me for its unique infusion of tea flavors. As a tea enthusiast, it easily became one of my all-time favorite desserts. While the overall experience was exceptional, the absence of parting gifts and the promised menu after the dinner were minor letdowns. Nevertheless, Chef's Table at Brooklyn Fare lived up to its Michelin-starred reputation, making it a milestone in my culinary exploration.
Be the first to ReplyIt's not every day that most people dish out $1600 for a
It's not every day that most people dish out $1600 for a two person dinner. In New York however, that's a relatively easy feat.As one of the fastest success stories in the New York Michelin restaurant scene, going from zero to three Michelin stars in just a few years and menu cost jumping from just over one hundred back in Brooklyn to four hundred within a decade. It's a beautiful story with Chef Cesar Ramirez at the helm supervising the execution of a spectacular tasting menu.When it comes to the experience, there is of course the grocery store hidden entrance where a team in black suits serves a spectacular menu. The menu, is a spectacularly crafted one, managing to hit a beautiful creativity while embodying the best of French and Japanese cuisine. Dishes that appear simple, but immensely complex in ways that are quite mysterious were sprinkled throughout the menu, such as kaluga caviar over otoro tuna, with a mystical gel in between creating a mouthwatering combination. Hokkaido scallop dish, a langoustine and a soup bowl with burgundy snails and mushrooms were all spectacular. Desserts were great and the frozen soufflé is very neat.While the food was genuinely impressive across the board, there are areas where the restaurant did not live up to its reputation. The service was very "loose", with the guests at the table constantly having to ask for wine to be poured again. The sommelier, while likely knowledgeable, did not provide very much context for the wine being served and was not very conversational to explain why he recommended what he did. The stories behind wine are immensely interesting and it would have been wonderful to share at least a bit with the guests. There was a lack of streamline or oversight in general on service front. For example, the packed chocolates were never given to us at the end of the dinner and I actually forgot them, later returning. It was many little things that showed an overall lack of polish and the restaurant could use someone standing in the corner to provide oversight and direction to the waiters on tables that require attention. The last area where the restaurant did fall short is the number of courses and dish size, leaving most of the table hungry upon leaving the establishment, requiring the entire group to go eat at another restaurant right after. That simply should not happen. The schedule is very tight and they politely did ask us to leave right at the end, which was a bit unpleasant also. While I fully understand the concept, there should be a separate space where people can enjoy a few drinks or finish their wine if the main dining room needs to be prepared for the next seating. I guess there is the grocery store for that, so I could have been plowing through grand crus walking down the chips isle. Jokes aside, it's just another area that they should give more thought to.Thus, it is a complicated review. While the full group did enjoy the food art here all around, other aspects of the restaurant do need attention and it was unexpected to find so many imperfections at this price point. While I get that the points above may sound overly demanding, there is a price for everything and not all restaurants strive to score Michelin stars for that reason. Being the second most expensive restaurant in NYC along with 3 Michelin stars requires a certain level of attention beyond the dishes themselves.
Be the first to ReplyMy boyfriend and I had our anniversary dinner at Chef's
My boyfriend and I had our anniversary dinner at Chef's Table at Brooklyn Fare and I'm happy we chose this restaurant. The ambiance of the restaurant is beautiful and intimate. The service was impeccable and the staff put thought in all the little details. We enjoyed all of the dishes, especially the starters. The vanilla "soufflé" dessert was magical. It looked like shaved ice but completely melts in your mouth like air. If you're looking for a special place to celebrate, this restaurant would be a great choice
Be the first to ReplyOverall food is good, I like the Japanese food treated with
Overall food is good, I like the Japanese food treated with French techniques. but at the end they served like 4 rounds of desserts which was too much. Service is slow ,waited 15 or someone to get asked what kind of water we want. Also they didn't clean up crumbs after courses until I reminded them. It's hidden in a grocery store so took some time to find it. With wine it came down to about $800 a person with tax and 20% tip.
Be the first to ReplyTop number one restaurant for me.
The food and wine pairing was beyond amazing. The presentation, the atmosphere, the service, all of it! Can't wait for the next time
Be the first to ReplyI hate to review this place because I love it.
But all of the existing reviews do not apply anymore to this restaurant. Given the dates of the reviews they applied to the old Brooklyn location on Schermerhorn Street. I loved that location. Taking Manhattanites to a so so Brooklyn area and then guiding them into a grocery store was great fun for me because of the looks on their faces. However the new location is in Manhattan still in a so so area. Still hidden in the back of a grocery store. Still the Best Dining experience in Manhattan. There are many good restaurants in Manhattan. Per Se. Daniel. Le Bernardin. All fabulous. Brooklyn Fare is the best.The location is lovely in a minimalist style. There are tables and bar seating. I prefer a table and the staff accommodates me. Cesar the chef is amazingly creative and the food is a fusion of Japanese flavors and French techniques. The staff is amazing and very cooperative with any special requests. There is no bar but they have a very good wine pairing. Exceptional. Every dish is amazing. And there are usually a number of additions like truffles or other interesting adds. These are worth it because unlike other restaurants where they put a couple slices on a dish here they make it rain truffles.Lastly the staff is amazing. Attentive without being intrusive. Friendly. And they know the menu, the wines and are quite helpful should you have food allergies or don't like certain foods. But please don't go. Deny yourself the best dining experience in Manhattan. It's already hard enough to get a table.
Be the first to Reply// SummaryCulinary perfection that will absolutely blow
// SummaryCulinary perfection that will absolutely blow your mind (and your wallet, but hey, these experiences are why we make money in the first place, right?) hampered by a remnant from the pandemic. It does make me a bit sad to give one of the best meals I've ever had four stars.// ExperienceOh my gosh. I don't know if I've been that close to crying multiple times within a single meal. I didn't go trigger happy with all the add-ons, but did want the wagyu along with the full pairing. The whole thing was a spiritual experience that created a child-like joy within me. It was a pretty long meal (3+ hours) and there were some noticeably long gaps in between some courses - but I did enjoy myself. But each course was simply exquisite, and I undoubtedly savored each bite. // ServiceI can say that everything service-wise was superb, as you would expect at such an esteemed restaurant. There's only one that I wish that could have been different. I couldn't hear or understand some of the staff because of their masks, and it was annoying enough to be an issue where I was trying to focus in on each word, but didn't really want to exert the energy for them to repeat on multiple occasions. I primarily asked them to repeat based on whether or not they seemed to give instructions for how many bites a particular course should be consumed.// AmbianceIgnore the grocery/market vibe before you actually get into the restaurant - which I find a bit hilarious - and you'll see the classiness on display once you are ushered into the magnificent space. There's a large counter that seats many folks, and several tables for larger parties or more intimate settings. // ConvenienceI didn't really read about any dress code when I initially booked, and I was on a work trip where I don't really need to have a jacket. But when they texted me to confirm my reservation, I told them that I didn't have a jacket, but reassured me that was okay since they could provide one. So that's nice.
Be the first to ReplyIt was terrible service and just ok on food - definitely
It was terrible service and just ok on food - definitely not the 3 Michelin starred experience we were looking for
Be the first to ReplyTLDR: we finally (finally!) got to try Chef's Table at
TLDR: we finally (finally!) got to try Chef's Table at Brooklyn Fare. Was it everything I hoped? Maybe... the food was good, but not convinced it was worth the steep price point. SETTING: made a reservation for my boyfriends' birthday dinner at 8:45pm on a Saturday night. You walk through Brooklyn Fare (a grocery store) toward the back left corner where there is a host stand to greet you.Inside, the restaurant is large and open, and most of the space is taken up by a humongous countertop where you can watch all the action. There are several banquet tables around the perimeter of the restaurant for additional seating (and larger parties). The kitchen is immaculate, nicely organized, clean and bustling. It was cool to watch Chef Ramirez and his team working in tandem throughout the 2.5+ hour dinner barely making a peep! They move like a well oiled machine.FOOD: There are 10 courses for savory and then four desserts. Mostly fish based with one meat course at the end. The food was incredible, well thought out, perfectly presented, and balanced. However, nothing was particular creative or unique, and at $400+ a person... We kept comparing the meal to some other 2 Michelin starred places we've been including The Modern, Aska, Atera, and kept wondering what the difference is really between a 2 star and 3 star besides price. Nothing blew us away from the menu or experience, the service wasn't any better than at a 2 star, and we couldn't help but compare our experience and dishes to other amazing meals we've had.The uni on brioche was good and their signature dish, but it's Uni on buttered brioche. Who wouldn't like that? I've had a similar dish at sushi Ishikawa on the UES for half the price of this dinner. SERVICE: service was excellent and attentive and what you would expect from any Michelin starred experience. However, (not to sound bougie or demanding), our wine glasses sent empty for a good portion of the night. We also received the bill and had to remind our server/ask if we had finished our last bottle of wine (as our glasses were empty for quite a little bit). They only then remembered there was wine let for us to drink and poured us our glasses. If we hadn't asked, we probably would have walked away with wine left behind! Though the service was excellent, if I'm paying over $1,000 for a dinner, i would expect it to be at least the same, if not better, than at the other dinners we've had. I can't say that it was.VERDICT: I'm happy we got to knock this one off the list and I will never forget the incredible wagyu dish, and cool kitchen counter experience we had here. However, the bill came out to almost $2,000 (admittedly we did the caviar add on, two bottles of wine, and two dessert wine glasses at $40 a POP), but the meal was just NOT worth that much money. I would recommend if you have money to blow, and to celebrate something special, but keep your expectations at a two and you might feel better than we did leaving!
Be the first to ReplyAmazing food - going there is an experience .
The taste is great , the presentation is top rated. The place deserved its 3 Michelin stars. It's extremely expensive, but it's worth the price
Be the first to ReplyI'm only giving 3 stars because I felt as though the
I'm only giving 3 stars because I felt as though the add-ons were very aggressively pushed. They came by with truffle and caviar and offered, for a considerable fee, to add additional to dishes that already came with said ingredients. The umami flavors of truffle and caviar allow for a little bit to go a long way and I felt guilty and shamed to decline these additional offerings. Having dined at various chefs tables, majority of the enjoyment is watching the Chef interact with and within the kitchen whereas this "chefs table" experience felt lackluster and cold as we were seated in a floor booth in the corner with no view of the kitchen. The food was good, nothing spectacular or that I haven't had before. The overall experience does not warrant a higher rating.
Be the first to ReplyStill no contact.
It is actually sad that the post experience soiled the meal.
Be the first to ReplyPerfection! Why do you only give me 5 stars Yelp? I have a
Perfection! Why do you only give me 5 stars Yelp? I have a had a number of meals (all of which I can count on one hand) that live beyond the realm of reality. Cesar ramirez does that. This meal is worth every single penny. This super elegant but inviting iconic restaurant sits hidden behind a pretty typical market. You enter the austere room, where everything seems to serve a function. You are invited by a staff who is on the top of their game. You are welcomed by a chef who some may think is overbearing but is a man who cares so much about his craft. And you are in for one of the best meals of your life. Should I describe every dish? I could, but what is the point. Chef Ramirez could take the scraps from the fridge and make them amazing! So don't worry you will not have a bad dish.Every bite is perfectly balanced. The tempo and flow of it is perfection. You don't leave feeling like a stuffed pig but you will feel full. And if you are not...go get something from the store outside to eat. The wine menu is amazing. Deep cuts with interesting stories. Is it your birthday or anniversary or you just have some cash to blow? Well, get to this place now! Now two notes: funny most the one star reviews are people with very few reviews.Note two/pro tip: don't feel obligated to buy the supplements. The dishes are already perfect. You don't have to spend another 100 bucks to make them better...unless you really want to.
Be the first to ReplyIt was very expensive but you get what you pay for.
Best service I've experienced and it was great decorum for the chef to come and introduce himself to the guests. One thing I'd like to point out if the chef ever reads this review my name isn't Kenji lol and sorry for breaking the glass . Shoutout to the wine guy for the knowledge and recommendations. Tip: just be boujee for a few hours and spend that extra money on the truffles.
Be the first to ReplyHad a great time and got very drunk.
Service was good but not the best. Also, I wasn't a fan of their music choice, it was weird like I was in a diner or something...Around $2400 total for two.Added extra Caviar, Truffle, and wine pairing on top of their tasting menu. Usually I am not a fan of asian fusion or Japanese x French attempts. They are usually bad. But this place pulled it off. Not the best of the best for a 3 Michelin star restaurant but definitely a must try.
Be the first to ReplyOverall an amazing meal experience and I can see why it's a
Overall an amazing meal experience and I can see why it's a 3 Michelin. Everything was very well prepared and unique, though I do wish they actually talked more about how they prepared the dishes and why they all fit together. The food was very rich but not overly heavy, and I was definitely stuffed by the end of the meal. My fave was the uni on toast. The madai also had a really amazing texture and paired well with the sauce. The corn soufflé was new to me and really fun to eat. The aji was another fave - I wish there was more of it! They definitely use very high quality and expensive ingredients here, but I can only give 4 stars because while it was a delicious meal and a wonderful experience, I don't know if there was something super unique that makes me say, 'I need to come back.' I'd want a mind blowing experience to pay another $430.
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