Chef's Table at Brooklyn Fare

  • 4.38
  • Outstanding!
  • Food:4.5
  • Decor:3.7
  • Service:4.1

200 Schermerhorn St., Brooklyn, NY 11201New York / Brooklyn / Boerum Hill  [ Map ]

(718) 243-0050  [ Website ]

American (New)$300+

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Reviews of Chef's Table at Brooklyn Fare  (44)

Featured Review

My best restrant in NY

    • 4.9
  • Food: 4.9
  • Service: 4.5
  • Decor: 4.8
  • Meal Price: $300+

This restrant is best one in NY for me,.I've been there for 2 times and I decided I would visit here every single time when I visit NYC.

 

Chef's table is kind of show.We can enjoy his excellent technique and best food . kitchen is like a theater!!

 

Food is mainly seafood,especially chef likes Japanese ingredients and way.

So that  fascinates to me.

 

 

  •  751115
  •  751116
  •  751117
  •  751118

A Great Meal

    • 5.0

Went here with my wife to surprise her for our anniversary. I cannot do the meal justice as the food was some of the best I've ever had. Reservations made 3 months in advance on the advice of a friend. An expensive(very), but satisfying meal that must be experienced. Cannot recommend enough. Make a reservation and try it for yourself.

Brooklyn Fare

illest_eats has us up and running to brooklynfare for these dope looking doughnuts - Tag AllButtonsB

illest_eats has us up and running to brooklynfare for these dope looking doughnuts - Tag AllButtonsBursting on what you're eating this gorgeous Saturday for a repost! GoodMorning pastries Saturday breakfast eeeeeats

  • illest_eats has us up and running to brooklynfare for these dope looking doughnuts - Tag AllButtonsB 153875

The Chef's Table at Brooklyn Fare

Could we stop w/ the smear campaign on Chef Cesar Ramirez at BrooklynFare1. We had the meal of a lif

Could we stop w/ the smear campaign on Chef Cesar Ramirez at BrooklynFare1. We had the meal of a lifetime at Chefs Table tonight and could not have been treated with more regard and courtesy by Chef (and we are both Asian!) #BrooklynFare #ChefsTable #ChefsTableatBrooklynFare #RestaurantFairy #ChefCesarRamirez #CesarRamirez

The only picture I could get at the spectacular Chef's Table BrooklynFare1 headed by culinary genius

The only picture I could get at the spectacular Chef's Table BrooklynFare1 headed by culinary genius Chef Cesar Ramirez. Truly worth all its accolades, 3 Michelin stars and more. #BrooklynFare #ChefsTable #ChefsTableatBrooklynFare #RestaurantFairy #ChefCesarRamirez #CesarRamirez

  • Could we stop w/ the smear campaign on Chef Cesar Ramirez at BrooklynFare1. We had the meal of a lif 168248
  • The only picture I could get at the spectacular Chef's Table BrooklynFare1 headed by culinary genius 168249

The Chef's Table at Brooklyn Fare

No photos allowed at stableatbrooklynfare 18 person private dining so we said  for marcusmair big ni

No photos allowed at stableatbrooklynfare 18 person private dining so we said for marcusmair big night w a 20 course tasting menu of French / Japanese fusion w CESARE Ramirez one of our best dining experiences yet w ovovalentin lindavojtova

  • No photos allowed at stableatbrooklynfare 18 person private dining so we said  for marcusmair big ni 361784

The Chef's Table at Brooklyn Fare

Hokkaido Sea Urchin on Brioche topped with Black Truffle by Chef's Table at Brooklyn Fare. NYC, USA.

Hokkaido Sea Urchin on Brioche topped with Black Truffle by Chef's Table at Brooklyn Fare. NYC, USA. A trip to NYC is not complete without stopping by my fav restaurant of all time - Brooklyn Fare - and grabbing some Uni X Truffle. Big thanks to Chef Cesar for opening shop for us on his day off and sharing inspirational stories of his culinary journey! #feedmeNYC #feedmeUSA #feedmeMichelin

  • Hokkaido Sea Urchin on Brioche topped with Black Truffle by Chef's Table at Brooklyn Fare. NYC, USA. 304621

Chef’s Table

    • 5.0
  • Food: 5.0
  • Service: 5.0
  • Decor: 4.0

This is not going to be an essay because anything I write won't do the meal justice. You simply have to pray that you can get a reservation so that you can experience the genius of Chef Ramirez. Getting reservations here are very difficult and we were only able to get in by the grace of my friend's AMEX concierge service.

The meal was roughly 21 courses and featured an array of exotic fish served sashimi style with garnishing and various sauces. You will definitely eat something new when you visit, because it's unlikely that you've seen these fish on some other menu. We had some red trumpet fish and a deep sea fish to name a couple.

What's awesome about this restaurant is that Chef Ramirez still cooks and is there every day. We were told that he wants to be there every day and isn't planning on going anywhere else. In some sense, he's like a modern day Jiro, except his cuisine is quite different.

I think Chef's Table is probably one of the best, if not the best tasting menu in NYC at the moment. The service is top notch; Chef Ramirez even buses some dishes when he has some down time. Now where else would you see a 3-michelin star chef busing your dishes? Unheard of. I found it pretty cool because it just shows how down to earth Chef Ramirez is despite his notoriety and success.

For an tasting menu unlike any other, visit Chef's Table and prepared to be amazed.

    • 5.0
  • Food: 5.0
  • Service: 5.0
  • Decor: 5.0

Chef's Table is quite exclusive, requiring reservations and only open on Mondays. It can be quite difficult to get in, but the food is excellent if you get the chance. The Wagyu beef is amazing and I've tried a few desserts that were wonderful as well. The service is excellent, with friendly, outgoing, and polite staff. I'd love to eat here again soon.

Mixed Emotions at Chef's Table at Brooklyn Fare, Food vs Service

    • 2.5
  • Food: 4.0
  • Service: 1.0
  • Decor: 2.5
  • Meal Price: $300+

Food versus Service. Which do you prefer? Should that even be a choice you need to make when you're going to dine at a 3 Michelin Star Restaurant?

Apparently at Chef's Table at Brooklyn Fare, you just might.

I'm having a difficult time figuring out how to write my review of Chef's Table because my interactions with the chef himself has left me with such a mixed opinion of my experience there. Many guests in the past have complained about the fact that while Chef César Ramirez is a culinary genius, he's not necessarily the best people's person. I actually had zero knowledge of all this prior to making my reservation.

While I'll start off by saying that even though I really enjoyed almost every dish during our 19-course tasting menu last night at Chef's Table, the whole service aspect was just so off to me. Now I can see what others mean when they speak of the chef's somewhat, let's just say, eccentric behavior.

At the risk of sounding like a bratty food blogger, I'll let you read the rest of my post to let you decide for yourself whether or not if the risk of questionable service at Chef's Table is worth it for you to experience the meal. Also, since J and I are such big nerds, we played a game of "memorize the entire meal" so we can have a play by play of the meal on the blog for you. So if nothing else, I hope you get an awesome diary of their most recent tasting menu since their newest price increase (now $255 from $225) in July 2013.

J and I were super excited for our 10 pm reservation at Chef's Table last night, hungry and ready to eat!

Getting a reservation at Chef's Table at Brooklyn Fare
I didn't know too much about about Chef's Table until we decided go just a month ago. Upon research, I read that getting a reservation is a bit difficult. They open reservations every Monday morning for meals 6 weeks ahead. That means for our reservation last night, we would have had to book the reservation all the way back during the week of July 29th. Come Monday morning, the phones are always busy and it takes a bit of dedication to land a reservation.

Luckily, I didn't actually have to call tirelessly for a reservation. Somehow by a weird twist of fate (or just poor planning on my end), J and I end slacked on making reservations for our anniversary and I ended up calling on a random Friday morning just to see if they had ANY openings available soon, and they happened to have one for Thursday September 5th at 10pm. Just right before our anniversary. Score!!!

The 3 Rules
There are 3 simple rules over at Chef's Table, you can't take pictures, take notes about the dishes or use your cell phone. I'll say the last one is a tad more relaxed since I noticed the couple next to us using their phone the whole night and no one really even said a thing about it. However, once they tried to take a picture, the waitress quickly told her that there's no photos allowed.

As a food blogger, of course I have mixed feelings about the whole "no taking pics" policy, taking pictures of my food is just my jam. That said, I also appreciate the fact that the experience at Chef's Table is extremely intimate - Chef César Ramirez is essentially inviting you and 17 other guests to dine with him every evening as he cooks only a few feet away from you. With such care, attention and obvious obsessiveness over his menu, he really just wants you to pay attention to the food he spent hours and hours concepting and preparing for you damn it!

I was actually really looking forward to the experience of just enjoying the meal for what it was without the distractions of technology. Obviously, now that the meal's over, I do wish I could have continued the memory of some of my favorite dishes via pictures, but my mental notes will have to do.

Initial Thoughts and Ambiance
Every night, there are two dinner services and when I was about 15 minutes early for my 10pm reservation, we were asked to wait outside since there were guests inside still finishing up their meal. Through the window, we saw that Chef Ramirez was chatting with the guests and looked quite friendly, despite all the hype about how he's a bit hot-headed and unfriendly. Slowly, we saw the chef sending off each group as he personally held the door for them.

As people left, we were called in to be seated around the U shaped counter around the entire kitchen. The seats on the far left was closest to where the chefs prepped their food - these are the seats you want if you want to be right in the action. J and I were seated right next to the couple who took those seats. As I was seated, I couldn't help but admire the clean lines of the stainless steel kitchen with an entire ceiling rack of copper pots contrasting against the silver. I admired how the entire kitchen was completely clean, even though they just prepared the meal for guests less than an hour earlier.

Since there are only 18 seats at the counter, it does get a little cramp unless you're sitting at the corner of the counter, which I later realized were the most roomy and comfortable seats in the house, which leads me to my next section...

Special Guests & Wine Pairings
I've read before that it's very important to show up on time for your reservation, otherwise Chef Ramirez will just begin the meal without you. So I couldn't help but notice that as I was seated next to the corner seats that were purposely left empty for 2 missing guests, clearly running tardy to the party.

As we were waiting for the last 2 people to arrive, J and I were given the wine list. Since we had such a great experience with our first ever wine pairing experience at Commis, we decided to splurge and order the wine pairing for the evening. At Chef's Table, there are two options for wine parings available, either four or six glasses, averaging about $25 per glass for either option. The sommelier nicely informed us that the additional 2 glasses for the evening was a champagne to start and a riesling in between the canapés and main courses - two types of wines that I loved, so J and I decided to go for broke and ordered the six glass wine pairing.

As we were enjoying our champagne, our final guests finally arrived. The two girls came walking in, one holding a huge bottle of champagne to give to Chef Ramirez as a gift, so I knew they must have been friends of the chef's. After a bit of closer observation of interactions and comments made through the night, I realized that the person who sat next to me had clearly worked at Chef's Table in the past. During the meal, I had a short conversation with the girl sitting next to me and she turned out to have worked at Chef's Table for two years. And now through some post-meal research, the girl next to her, who introduced herself as Michele, I now realize she must have been Michele Smith, a former sommelier at Chef's Table.

It was an interesting experience sitting next to the two of them since Chef Ramirez routinely came to check to see how they enjoyed each dish and the slight changes he's made. Having guests you know in the kitchen must be extremely personal - and no doubt he wanted their feedback. I felt like I saw a softer side of Chef Ramirez as he would sometimes explain a few dishes as being experimental and that he still haven't perfected the flavors of the dish. It was also interesting to learn how often they change their silverware and plates at the restaurant to match with each course. With 19 courses in total - that's a lot of attention to detail - and it really pays off. I loved some of the presentations of the dishes here.

An interview by Serious Eats with Chef Ramirez helps explain his vision for the restaurant very well. In this interview, they ask him about why he likes the format of a chef's table more than a traditional restaurant, to which he says:
"I like it this way because I have total control of what I'm doing. In a bigger restaurant, I knew that my food costs and labor costs would be very high to produce what I'm producing now. I would have to charge a lot more money, there'd be bigger staff and more problems. I didn't want that....I just focus on eighteen people and give them the best food that I can."
It's a great concept to live by, and I believe that this is the reason why the restaurant has done so well so far, with a price hike of over 400% over the past four years, and with people continuing to come back for more.

Pacing and the Service
With the help of 3 sous-chefs on this evening, Chef Ramirez was able to serve dish after dish like clockwork. I can see how people taking pictures of their courses could throw off their service and the rhythm that they set for themselves. There was not a moment's break for the chefs through the two and half hour meal, every second was used to prep the next dish.

I never once felt rushed to finish my dish, and since it was such a small bite each time, I was able to finish each dish, especially the canapés, in less than a few minutes. Once I was done with my food, the plates were quickly cleared by the other two waiters/waitresses. This was not a meal where I sat around guessing when the next dish would come out. At most there was around 5 minutes in between each bite before the next dish was served. It was really fun watching the chefs prepare all of our different dishes. As one chef sauced the plate, the other one quickly places the next component on top, and another adds the foam. They worked together like a well oiled machine, seamlessly as one team. Mad props to the amount they must prepare every day to be able to serve us dish after dish of awesomeness.

Not sure if it's because the chef had friends over, but he spent a good amount of time away from the kitchen, and a lot of time chatting with a few guests, something that I didn't expect to happen.


Canapés
So here's for the exciting part, the entire menu as recounted as me and J, which progressively gets a tad less detailed as we went further along in our wine pairing. By far, the canapés were my favorite part of the meal. It was amazing to see all the different ways that the seafood could be prepped without it feeling repetitive at all.

J and I noted that unlike a sushi omakase, Chef Ramirez spent a lot of thought on figuring out how to elevate each dish, and each of the plates were executed with perfection.

1. Cucumber Sorbet, started off the meal as a great palette cleanser, not too sweet and a great light way to start off the meal with dessert.

2. ** Oyster with Granny Smith Apple w/ Puffed Rice, this dish was outstanding to me. I loved the intense layers of flavor that develops as you slowly enjoy your bite. The oyster was balanced with sweetness from the apple, I loved the crème fraîche on the bottom of bits of shallots and lingering taste of wasabi and finally with the crunchy puffed rice. This got me really excited for my meal to come.

3. Trumpet Fish w/ Cilantro Oil topped w/ a Cilantro Flower, a very mild in flavor helping lead up to the next (J thinks this had Jicama with it, but I thought it might be with #5)

4. King Salmon w/ Trout Roe, served on top of a crunchy pastry cracker bottom. Had something creamy that held down the salmon, tasted good, but wasn't anything standout, felt like a typical amuse.

5. Butterfish w/ Sake Gelee & Jicama (maybe, either this one or #3) - found the gelee to have a great flavor with a hint of wasabi or some spice.

6. ** Red Sea Perch topped w/ a Sesame Cracker "skin" on top, with a black vinegar sauce. LOVED the dish, the fish was perfectly cooked and the crunch on top made the entire bite awesome. Not to mention how much I loved the savory yet sweetness of the sauce it sat on, like a very complex type of teriyaki sauce. The girl sitting next to me said she wanted to lick her bowl (and might have).

7. **** Japanese Hokkaido Uni, Black Truffle on top of a round brioche, HANDS DOWN the best dish of the night. Everyone deserves to have a taste of this before they die. It's meant to be taken as a complete bite that melts in your mouth. Watching Chef Ramirez prep this dish, I was already getting excited since I saw him scooping copious amounts of uni on top of the toast, meanwhile the next chef gently placed a piece of truffle on top and another chef brushed a light sauce on top to bring it all together.

The mild sweetness and taste of the sea from the uni plus the aroma of truffles just went on and on in your mouth, to the point that even after you finished eating it, the flavors lingers. J said that he didn't even want to take another sip of our wine pairing because he didn't want to wash out the taste. I personally waited for at least 5 minutes before taking a sip. If you've ever had the Ricci (Uni and Lardo) at Marea, this is like the same thing, except on crack. I never thought I liked uni until Marea, but now I know that I can LOVE uni.

Main Courses
8. Oscietre Caviar - decadence on decadence is the first words that popped into my head. The caviar was served on top of a creamy sauce that sat on top of what seemed like a denser texture of an egg white chawanmushi. The entire dish was really rich and I felt like something else could have been added to the mix to balance things out. Luckily, we had a glass of a sweet riesling to pair with this dish, which tasted like the perfect pairing as the sweetness of the wine balanced the creamy richness of the caviar and cream very well.

9. Seared Kenmedai? - after the 3 awesome courses before this one, it was hard for me and J to pay attention to this dish and remember what this fish was called - J believes it was the kenmedai. We found it not as memorable, but still perfectly cooked, and of course, delicious. Perfectly seared fish with a very crispy skin, delicious creamy foam and a pretty edible flower on top. Overheard conversation that this fish is usually never seared and usually eaten raw because it's a very expensive fish flown in from Japan.

The Dealbreaker for Shelly
So let's quickly pause about the food so I can better describe what's been going on through this meal up until this point. If you'd like to skip out on my issues and personal drama with Chef's Table, feel free to skip ahead to the next section where I continue listing the courses.

As I mentioned, during my visit here, Chef Ramirez was often not cooking behind the table, rather chatting with his special guests who were sitting next to me, also occasionally another spanish couple who sat next to the girls on the other side, and then once in a while to the couple next to us since they were closest to him as he was serving the dishes.

Up until this point, I wasn't sure what to expect in terms of interactions with him, but since he was seeming very friendly that night, I figured we would at least have a quick chat. The meal thus far has been great for me, and I've never enjoyed so many different dishes from a tasting menu in the same way I had enjoyed my courses at Chef's Table.

Then our 10th course came, it was a Langoustine with Shitake Dashi Broth, Shitake Ravioli, and Line Caught Squid from Japan. I quickly brought my attention to the beautiful langoustine staring at me. I cut it to enjoy my first bite and... crunch. Then... more crunch. I realized I was eating multiple bites of sand, so I asked J .... Umm... is there sand in yours? He said he had a tad in his, but not as bad as my experience. As I continued to chew on sand for what felt like days to me - I flipped over my remaining piece of langoustine and dissected it to find a huge intestinal tract (read: poo & sand) still attached to it.

Great, my langoustine was a huge sand eater, and it never got cleaned out of him before it got served to me. This was really off-putting for obvious reasons and then my magic moment happens. Right as I discovered this, Chef Ramirez decided to make his rounds to us and asked what we thought of the meal. Well, what was I going to do? I had to tell him that I found (a ton of) sand in my langoustine, and even had the huge intestinal tract on my plate to show him. He quickly flipped a switch and told me that he'd "take care of it".

Not sure what that meant, but there's definitely very noticeable movement in the kitchen. I feel like I've watched enough episodes of Hell's Kitchen to know what's going on. As sous-chefs were slowly pulled to the back of the kitchen, hidden from view from the diners, I was sure that Chef Ramirez was going full on Gorden Ramsey on everyone trying to figure out who prepped the langoustine.

Me, being the food lover that I am, I didn't want the rest of the dish to go to waste, so of course I ate the shitake ravioli (forgettable) and the perfectly seared squid (perfectly cooked and great flavors). Thank god I did this, because a few minutes later, Chef came back and took my plate away and then never replaced it with anything. Eventually I saw very defeated looking sous-chef and am guessing he's the one who missed this during prep. Shit happens, I get it. I wasn't going to let the rest of my meal be completely detracted from this one incident, especially because it seems like I was the only one who this happened to. (Though once again, J had some sand in his as well, so maybe others just didn't mention it to anyone)

Moments later, Chef Ramirez came back to me, clearly disgruntled, and told me that they looked at my dish and was sorry for what happened. He ensured me that he had tried 4-5 langoustines before serving this to me, and all the rest of them were fine. That this never happens, and quickly left again.

I was taken back by his demeanor, but I tried to understand where the mood came from. I could only imagine all the emotions running through him as he was trying to figure out what happened, but when I heard that he would "take care of it", I figured at the very least I would get another piece of langoustine to replace the one I barely ate.

Instead, all I got during the rest of the night from Chef Ramirez was a complete silent treatment as he continued to make conversation with all the other guests except for us. As the night progressed, I regretted telling him about the sand in my langoustine because I really wanted to chat with him, learn about his visions as a chef, what his thoughts were for the new Chef's Table opening in Manhattan, etc etc. So many questions to ask, but we were just completely ignored for the rest of the night.

I know, now you might be thinking...so your feelings got hurt because the Chef didn't become your best friend, so what? Truth be told, I didn't choose to go to Chef's Table, a restaurant currently serving the second most expensive tasting menu in Manhattan after tax and 20% mandatory tip, to be treated like a second class citizen. I've eaten at enough delicious Chinese restaurants with crappy service to have grown a thick skin from bad service. But a 3 michelin star restaurant should be held to higher standards than this. It NEEDS to be.

In Pete Well's most recent "controversial" review for Daniel, he took off a star from his New York Times rating because of service, he compared his experience as a renowned food critic versus his colleague's on the same night, someone who wasn't given the VIP treatment. If I didn't feel like it before, it was made known now that I was a non-VIP at Chef's Table. The only difference between the service at Daniel and the one at Chef's Table is that you know the chef doesn't care about you at all at Chef's Table because of the small intimate setting.

At Chef's Table for the rest of the night, I continued to just feel like I did something wrong. I didn't realize that experiences from each guest could be so different. This left me with such a poor impression of what otherwise would have been a really perfect meal for me. If I had found sand in my langoustine at say, Marea, or ANY other michelin star rated restaurant, you would bet something would have been done to remedy the situation. I didn't even need my langoustine replaced (yes, I get that you're a well oiled machine so any extra kink could have messed up service), hell, I didn't even need an glass of wine (I already had enough with my six wine pairing). All I really wanted at the end of this mishap was just to be treated the same as everyone else at the dinner.

Don't get me wrong, the server who continued to bring out my next courses still treated me cordially, so thanks for that. However, if I'm going to be invited to your house, please don't make me feel like an unwelcomed guest, especially if I really didn't do anything wrong. It was so unfortunate that things had to unfold in this way on such a special occasion for me and J. I guess this is always going to be his house, his rules right?

Main Courses continued...
11. Black Cod, once again, perfectly cooked, although it a tad more rare than how I've usually had it served to me - I really enjoyed it. We saw the chefs smoking this fish on top of a smoker on the cook top, so that smokey flavor definitely came through. The fish sat on top of a rich creamy sauce that went along great with the fish. I cleaned up the sauce with our bread course (which, by the way wasn't that great, it might have even been just bought from the supermarket next door and reheated).

12. Lobster and Corn, this dish seems like it would be a perfect match: it's corn season, and I love how corn tastes with lobster. While the servings of this dish was actually pretty big, with notable chunks of lobster and the flavors of a creamy corn sauce with sweet kernals of corn that popped, there were some very distracting large pieces of greens on top - a mixture of herbs and greens. They served this without a knife, so I kept finding myself eating the greens and having sauce splash on my cheek, since the leaves were so big. Perhaps I'm a clumsy eater, but were those greens necessary and did he pick them strategically to flavor the dish? (Yes, at this point I'm nitpicking slightly)

13. A fish layered with Australian Black Summer Truffles, I wanted to smell this dish for days. The black summer truffles were noticeably more fragrant - different than the winter truffle we were served earlier as noted by our waitress. The cream sauce had tons of bits of black truffles at the bottom, which I gladly wiped up once again with the "meh" rolls.

14. Japanese Wagyu Beef w/ Farro salad, I knew that we were going to have one meat course with the rest being seafood, but I did not expect to be served Japanese Wagyu Beef. A serving of this at any other restaurant would be upwards of $100, so this was very exciting for me since I've never been spendy enough to order a piece by itself. Right when I looked at the steak, it was perfectly cooked to a medium rare, with visible marbling of fat throughout the entire meat in a way I've just never seen before. You know what they say right, happy cows come from farms in Japan where they are massaged for hours and hours. I really enjoyed each bite of it, thought I did find my last bite was a TAD over-salted. The farro salad worked to off-balance some of the fattiness of the dish.

Cheese & Dessert
15. Cheese Course w/ walnut and balsamic & olive oil drizzle, served w/a cranberry bread. Nothing too exciting here for me.

16. Shiso Sorbet w/ Gold Flakes, I wasn't too impressed with the flavors of the shiso sorbet, and the gold flakes were just for show, obviously.

17. "Strawberry and Basil", a strawberry sorbet with a strawberry (looked like a raspberry to me, but J begs to differe), soaked in basil sauce so you get a bite full of basil taste.

18. Chocolate mousse dessert, the chocolate mousse was seared on the bottom to make it taste like a chocolate cake, in the middle had a raspberry cream filling. Great plating and was satisifed with the dessert. Since it was our anniversary, they gave us each a candle on our desserts to blow out, I thought this was a cute touch.

19. Petite fours, espresso and peanut butter chocolates. Both delicious, great way to end the night.

Final Conclusions
With all that's said and done, I do maintain that the food itself at Chef's Table is worth the price. Simply put, I've never had a tasting menu where I've been served two dishes with two types of truffles, uni (flown in from Japan no less, a rarity), caviar, lobster, langoustine (although it may be sandy), waygu beef, all for me to eat at no hidden costs or extra supplements.

While many have compared the current price of Brooklyn Fare vs Per Se after tax and tip as being very similar, Per Se will not serve you truffle or waygu beef without an extra charge. Because of this, I do stand my faith in Chef Ramirez, that he simply wants to put the best dishes and ingredients out to his guests. Even at the current price of the menu, I think they are barely turning profit given there's only so few people served during dinner every night. Flying in all these special ingredients from Japan is no easy feat, and neither is serving a tasting menu of 19 courses and having all of them cooked to perfection. They've nailed this down like a perfectly run show.

I left feeling perfectly satisfied, not overstuffed like I felt after Per Se or even Atera. I throughly enjoyed watching the chefs work their magic in putting together each dish for us. Now, if I'm asked to rank my overall experiences at Atera, Per Se, and Chef's Table, I would easily choose both Atera and Per Se over Chef's Table.

Atera vs Chef's Table - both are similar in that they serve a large variety of courses (20+) in their tasting menu in a chef's counter format. The last time I checked, Atera is not only cheaper than Chef's Table with as impressive of dishes that you don't see everyday (loved the piece of thinly sliced fish prepared like proscuitto), but their service was remarkable. I felt like a welcomed guest and the waiters were knowledgable in every dish that was served. Not to mention, their cocktails were awesome, J will never forget the milk punch cocktail there. If you're looking for a more out of the box (non classical French) experience, Atera's a great choice for you. Here's my review for Atera.

Per Se vs Chef's Table - I said something pretty bold last year when I wrote my review for Per Se, that I actually wasn't all too impressed and was slightly disappointed with my experience. However, in comparison between the two, Per Se shines like the brightest star in the sky. If you're like me, you're probably not dropping this major cash on tasting menus very often. Dining like this is really a rare treat for me, so given the entire experience, I was treated like a queen at Per Se - during our 4 hour of service, I was able to slowly enjoy my meal. While the dishes didn't blow me away as often as I felt at Brooklyn Fare, I left with a lot more dignity and a million times more full (I've read that some people mention they're still hungry after Chef's Table, but I found myself just perfectly satisfied). If you're looking to celebrate a special occasion, I'd advise you to not leave it up to chance, especially if you're been to neither and are choosing between the two. Here's my review for Per Se.

At the end of the day, Eleven Madison Park is still my all time favorite 3 michelin star experience in New York. So do yourself a favor and go visit them first. I'm laughing now comparing my absolutely amazing experience at Eleven Madison Park compared to my mixed emotions of eating at Chef's Table.

Thanks for the great food Chef Ramirez, I admire your talent as a chef, but I will never subject myself again to unpredictable service at a supposedly fine dining establishment, no matter how much you shower me in luxury.

We'll always have our memories...

The Chef's Table at Brooklyn Fare

Check out this Hokkaido Uni, shaved truffle on toast (part of 20+ course Tasting Menu) at Chef's Tab

Check out this Hokkaido Uni, shaved truffle on toast (part of 20+ course Tasting Menu) at Chef's Table At Brooklyn Fare // Sat next to chef Ramirez tonight. He was super friendly & informative. The entire team deserves a standing ovation! FC: foodiemagician

  • Check out this Hokkaido Uni, shaved truffle on toast (part of 20+ course Tasting Menu) at Chef's Tab 528845

The Chef’s Table at Brooklyn Fare, Boerum Hill, NYC

    • 5.0

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Chef’s Table at Brooklyn Fare might be one of the most spectacular meals that I have had in New York City.

 

The now controversial Chef Cesar Ramirez helms this 18-seater which might be one of the most difficult reservations to score in New York City with an equally hefty price tag.

 

So the burning question is – “Is it worth it?”

 

In my opinion the answer is a resounding “Yes!”.

 

Politics and accusations aside, let me describe to you the food we experienced.

 

It was beyond anything I had every imagined. The only problem (a big one for me being a blogger) is that you are not allowed to take any pictures or notes on anything that is being served – that required severe restraint on my part.

 

A part of me was weeping inside as each beautifully composed dish was placed before me and I could only imagine what amazing pictures I could have taken of it!

 

However “would have/ could have aside”, Chef Ramirez is a true master of his craft. Having trained in the kitchens of David Bouley and inspired by the art of the Japanese Omakase, Chef’s Table truly presents a one of a kind tasting menu.

 

Diners are served anything between 16 – 18 courses on any given day. According to our host there is no written menu ever and the dishes change on a day-to-day basis. Even the kitchen does not write down or take notes on what is to be served.

 

Chef Ramirez is not the one to introduce the dishes – he stays towards the back where the cooking is going on. He does however make several rounds during the course of the meal to touch base and chat with the all the diners.

 

We began our meal with a braised “Daikon with Shiso” – a perfect amuse bouche which really prepared our palate for what was to follow.

 

The first few plates were all bite size fish plates, mostly raw/ or barely cooked – prepared with such precision and refinement. The show stopper for me was the perfectly executed “Uni with Black Truffle over Brioche”. I cannot tell you just how phenomenal this dish was – I wish I had sneaked a picture (worth getting into trouble for).

 

Towards the middle of the meal, Chef begins to serve more substantial and more cooked seafood dishes. We had an unbelievable “Mushroom Custard with Truffles and Alaskan Snow Crab”. There was also a lobster course – flawlessly grilled pieces served simply on a light sauce.

 

We were fortunate enough to hit truffle season and the menu had very generous amount of it. One of the dishes was an “Egg and Potato with Truffles covered in a foam. We counted how many truffles he shaved onto each of the dishes and its was beyond generous – at least 10 large shavings of black truffle per dish!!!! Cha – ching!!!

 

The meal progresses onto to meats which were of the finest quality. There was duck and wagu beef like I have never had before.

 

Most everything is served on Hering plates– there could not be better china to showcase Chef Ramirez’s creations. Each course is a piece of art both in taste and presentation.

 

The ending came with a cup of tea served with a bite sized “Maple Truffle Chocolate” – a definitive finish to an ideal meal!

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The Chef's Table at Brooklyn Fare

#Fusche it let the countdown begin starting The  early at    e gautam_ny johnshriber marcusmair 18 s

#Fusche it let the countdown begin starting The early at e gautam_ny johnshriber marcusmair 18 seats of power players by chefstable

w marcusmair gautam_ny johnshriber one of my favorite food experiences anywhere in the world. 22 cou

w marcusmair gautam_ny johnshriber one of my favorite food experiences anywhere in the world. 22 courses of pure ecstasy, a must do at least once in life just #Fusche it pre love

It's officially my  and as a #Taurus I'm excited because I know in my gut this will be the best year

It's officially my and as a #Taurus I'm excited because I know in my gut this will be the best year of life I've ever had up until now. Looking forward to all great things to come. Thank you to my family,friends and Cesar Ramirez of for making a great meal to celebrate the start of a great birthday w marcusmair gautam_ny johnshriber I'm am truly for all that I've experienced in my life.

  • #Fusche it let the countdown begin starting The  early at    e gautam_ny johnshriber marcusmair 18 s 361694
  • w marcusmair gautam_ny johnshriber one of my favorite food experiences anywhere in the world. 22 cou 361695
  • It's officially my  and as a #Taurus I'm excited because I know in my gut this will be the best year 361698

The Chef's Table at Brooklyn Fare

Dinner at my favorite restaurant

Dinner at my favorite restaurant

  • Dinner at my favorite restaurant 358249

Chef's Table At Brooklyn Fare

A very memorable meal (to say the least) at Brooklyn Fare for our anniversary! Best dining companion

A very memorable meal (to say the least) at Brooklyn Fare for our anniversary! Best dining companion a girl could ever ask for! steezsohard thisislove nomnomnomnom 10pmressie theboops hashtagingforfun

  • A very memorable meal (to say the least) at Brooklyn Fare for our anniversary! Best dining companion 153550

The Chef's Table at Brooklyn Fare

so much talent...

so much talent...

  • so much talent... 679195

    • 5.0

This is not going to be an essay because anything I write won't do the meal justice. You simply have to pray that you can get a reservation so that you can experience the genius of Chef Ramirez. Getting reservations here are very difficult and we were only able to get in by the grace of my friend's AMEX concierge service.

The meal was roughly 21 courses and featured an array of exotic fish served sashimi style with garnishing and various sauces. You will definitely eat something new when you visit, because it's unlikely that you've seen these fish on some other menu. We had some red trumpet fish and a deep sea fish to name a couple.

What's awesome about this restaurant is that Chef Ramirez still cooks and is there every day. We were told that he wants to be there every day and isn't planning on going anywhere else. In some sense, he's like a modern day Jiro, except his cuisine is quite different.

I think Chef's Table is probably one of the best, if not the best tasting menu in NYC at the moment. The service is top notch; Chef Ramirez even buses some dishes when he has some down time. Now where else would you see a 3-michelin star chef busing your dishes? Unheard of. I found it pretty cool because it just shows how down to earth Chef Ramirez is despite his notoriety and success.

For an tasting menu unlike any other, visit Chef's Table and prepared to be amazed.

The Chef's Table at Brooklyn Fare

This was one of 15  courses at brooklynfare1. Bluefin , daikon, .       kat_odell

This was one of 15 courses at brooklynfare1. Bluefin , daikon, . kat_odell

Sea Urchin, Black Truffle, Toast. brooklynfare1.

Sea Urchin, Black Truffle, Toast. brooklynfare1.

  • This was one of 15  courses at brooklynfare1. Bluefin , daikon, .       kat_odell 208705
  • Sea Urchin, Black Truffle, Toast. brooklynfare1. 208706

Chef's Table At Brooklyn Fare

We got in trouble for trying to take  BrooklynFare, but managed to get this shot of the genius  #Ces

We got in trouble for trying to take BrooklynFare, but managed to get this shot of the genius #CesarRamirez before our meal... #PleaseDontBanUsWeWantToComeBac​kOneDay #Brooklyn #ChefsTable #BrooklynFare #BrooklynBest

  • We got in trouble for trying to take  BrooklynFare, but managed to get this shot of the genius  #Ces 460361

Chef’s Table at Brooklyn Fare (Brooklyn, NY)

    • 4.5
  • Food: 5.0
  • Service: 5.0
  • Decor: 4.0

Almost exactly a year later, I am back for round two at Brooklyn Fare. I can confirm that it is still one of the most mind-blowing meals I have ever had the privilege of experiencing. Chef Cesar Ramirez is a true culinary genius. He has an extraordinary talent for creating tiny bites of perfection that are beautifully balanced in both flavor and texture. It’s an incredibly exciting dining experience, kind of like waking up on Christmas morning twenty different times, each time to a new and unforgettable present. The wine pairings were equally as sensational.  I only wish that I had photographs to memorialize the meal (no photos or notes are allowed). Hopefully I will be able to return for round three in 2014!

Chef's Table at Brooklyn Fare

  •  32092

Brooklyn Fare- Chef’s Table

    • 5.0
  • Food: 5.0
  • Service: 5.0
  • Decor: 4.0
  • Meal Price: $300+

 

Chef's Table at Brooklyn Fare

Looking in on the warm, cozy kitchen

 

Brooklyn Fare easily ranks in my top 3 meals of all time.  The brilliant chef César Ramirez’s eighteen-seat tasting restaurant is extremely unique for several reasons. First, it is Brooklyn’s only three Michelin-starred restaurant. Second, it is located in a grocery store. Third, it takes the extremely high end dining experience and puts it in the kitchen. The whole restaurant is basically a big stainless steel (boarderline medical looking) arced table with a counter for plating and a small range in the back. Above the counter floats a large cloud of copper pots in every size. 

 

You do pay a hefty price for this unique experience - $225 per person excluding any wine (which starts at $60 per bottle or $195 for the wine pairings which is 6 pours which we chose to do) – but this has not deterred thousands of guests from adding their name to the 2+ month long waitlist.

 

One of the most interesting things about the meal is that you barely see any actual cooking going on. I half expected flames and smoke and mincing of rare heirloom microherbs  but everything is about the preparation at Brooklyn Fare. The entire display is about plating and layering of flavors onto each dish. A spoonful of caviar here, a drizzle of infused oil there. Amazingly, we were never served on the same set of china twice. While all of the plateware was bright white to highlight the food rather than the serving vehicle, the shapes were certainly very creative.

 

On any given night the menu could range from 20 – 26 courses each of which are small enough to keep you from feeling extremely overwhelmed around #12.  My friends and I still decided to eat light throughout the day just in case. Sadly for me, as photos are not permitted during the meal, I was unable to capture any of the beautiful presentations.

 

Chef's Table at Brooklyn Fare

The Chef at Work. Photo courtesy of www.tastingtable.com

 

To begin we were served a tiny glass of the most delicious sip of squash soup I have ever tasted. It was velvety smooth and had a very concentrated flavor of ripe winter squash and was complemented by a creamy yogurt on top. The next 10 or so dishes were all served sashimi style and featured interesting fish such as Knifejaw, Blue Nose and Red Trumpet Fish. Each of the perfectly fileted selections was dressed by a combination of sauces and herbs that highlighted the unique flavors of the fish. We also had some more well known varieties such as a little filo cup filled with fresh Salmon and its roe decorated by a tiny edible purple bud. My favorite dish in this section had to be the sea urchin roe which was piled on top of a buttery brioche round and capped with a gorgeous slice of glazed black truffle.

 

After the sashimi courses came some cooked dishes which included a brilliant uni custard with caviar,  incredible burgundy snails in silky garlic cream and of course what über lengthy tasting menu would be complete without a seared fois gras? Our main protein for the evening (surprisingly the only non seafood protein we had at all ex-fois gras) was a seared duck. The duck was perfectly medium rare with super crispy skin. This was paired with a delicious deep Gevrey-Chambertin (pinot noir) to complement.

 

To top off our meal we had several dessert courses of which the most interesting might have been the giant brick of aerated chocolate yogurt (similar concept to a cotton candy). The chef told us he would explain it to us after we ate it because it would be gone in about 35 seconds. Eating this airy brick was almost like eating a block of cold chocolate air – the flavor was there but there wasn’t really much to bite onto.

 

After a three and a half hour meal we were still having so much fun that we were the last to leave. Chef Cesar was kind enough to come talk to us throughout the meal and at the end take one glamour shot with our group.   

 

Lucky for us, Brooklyn Fare has plans to open an NYC outpost and I fully expect to be invited to the opening! And you can bet that I will do everything I can to make this an annual event.

 

Chef's Table at Brooklyn Fare

Chef Cesar and the Ladies

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Chef’s Table at Brooklyn Fare

    • 5.0
  • Food: 5.0
  • Service: 5.0
  • Decor: 3.5

Why Come Here? NYC’s most intimate (with the chef) dining experience, a sampling of 20 intricately prepared foods

You probably don’t need me to tell you the food at Chef’s Table is fantastic. The three Michelin Stars, 29 Food Rating on Zagat  and heaps of other critical praise probably got the point across. But it’s not the food so much that distinguishes it from top restaurants like Per Se, Eleven Madison Park and Le Bernardin, all of which serve inventive cuisine with top notch ingredients. It’s the approach that Chef’s Table takes to dining.

 

Chef's Table at Brooklyn FareChef Ramirez at Work via The NY Times


The three restaurants above represent fine dining in the traditional sense: opulent decor, plush seating and friendly, highly attentive service. Chef’s Table, on the other hand, is like eating an intimate meal in a great chef’s kitchen (hence the name). All 18 diners sit in a semi-circle watching the kitchen, a friendly format that encourages conversation with fellow diners. You can watch dishes being brought to you straight from the kitchen by a server enclosed in the semi-circle. Your only other server is the sommelier, who delivers your wine from an extensive, high-priced and French Focused wine list. While this approach is unusual, it’s not novel (Momofuku Ko has a similar format). What really sets Chef’s Table  apart is that executive Chef Cesar Ramirez stands right in front of you the entire time and (when not preparing food) is chatting, delivering dishes and answering questions. He even hung around after the meal to discuss it with us for at least 30 minutes. Truly amazing.

As for the food, there are no photos or notes allowed and 20+ courses (most of them 1 bite) so I won’t be doing the usual rating of each dish. However, nearly everything was exquisite. Briefly, here’s what we received:

An amuse bouche of cucumber/lime soup
Around a dozen single bite fish courses, with fresh, exotic fish with a small amount of sauce. The sauces ran the gamut from salty to sweet to smokey. One of my favorites was an oysters with a granny smith apple and cream sauce. A scallop with caviar smoked table side was another highlight.
A single meat course of perhaps the most tender duck I’ve eaten.
An all-in-one “cheese plate” consisting of thinly sliced cheese over a fig jam.
Three dessert courses including something resembling a strawberry shortcake and chocolates with banana cream and whiskey.

While it’s expensive (at $225 a head + tax&tip) and reservations are hard to come by (call 6 weeks ahead on Monday at 10:30AM, repeat), the Chef’s Table is an experience like no other in New York and definitely worthwhile.


  •  9949

Information of Chef's Table at Brooklyn Fare

Location
200 Schermerhorn St., Brooklyn, NY 11201
Phone Number
(718) 243-0050
Category
American (New)
Average Price
$300+ | Dinner
Business Hours
Sun:8:00AM - 9:00PM
Mon:7:00AM - 10:00PM
Tue:7:00AM - 10:00PM
Wed:7:00AM - 10:00PM
Thu:7:00AM - 10:00PM
Fri:7:00AM - 10:00PM
Sat:7:00AM - 10:00PM
Occasion
date / family / friends / alone / business / party
Dress code
Formal
Reservation
Yes
Wheelchair accessible
Yes
Credit cards
Yes
Outdoor dining
No
Delivery
No
Takeout
No
Caters
No
Website
map

Menu of Chef's Table at Brooklyn Fare

Bucket Dish
Bucket Dish" is a list of MUST have dishes that you need eat before you die!
  • The tasting menu $255 ( tasting menu changes daily and is always finalized the day of. Each guest is served twenty-plus courses. Most of the courses contain both raw and cooked seafood, predominantly shellfish. )

    The tasting menu $255 ( tasting menu changes daily and is always finalized the day of. Each guest is served twenty-plus courses. Most of the courses contain both raw and cooked seafood, predominantly shellfish. )

Quick Summary

Food
If you are searching for the top American restaurant in Brooklyn area, head to Chef’s Table at Brooklyn Fare, 212 Schermerhorn St in New York. Rated as the New York’s most intimate dining experience, the food is expensive but you devour every bit of it during the course after course of sheer delight. Hokkaido uni with black truffle, the foie gras with abalone, and the wagyu beef are few highlights of the menu but you can try anything with the surety that it would be ‘the best’ you ever had. Desserts are disappointing not because of the taste or quality but because they mean the end of the best dining experience of your life.
Atmosphere
The reservations are extremely hard to come by and punctuality is important. Sadly there is no waiting area but the dining area is great and open kitchen is a very interesting concept.
Service
The service is prompt and attentive but few people have considered it below par once compared with the extremely high standards set in the food category. Sommelier is very knowledgeable and helpful in making recommendations. The chef is very accessible and interactive and the servers are skilled and attentive.

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