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The Chef's Table at Brooklyn Fare New York Reviews from The Last Year
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
Post 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!
Dinner 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.
An 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.
4.5 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.
I 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.
่ตฐ่ฟๅธไบๆฐๆฏๅ่ถณ็Brooklyn
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There'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 jalapeรฑos and ikura 5 - potato purรฉe 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.
This 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
My 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 soufflรฉ 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.
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Booked 2 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #9 in New York's Best Restaurants.
Booked 2 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #15 in New York's Best Restaurants.
Booked 2 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #17 in New York's Best Restaurants.
Booked 2 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #13 in New York's Best Restaurants.
Booked 2 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #23 in New York's Best Restaurants.
Booked 2 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #16 in New York's Best Restaurants.
Booked 1 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #59 in New York's Best Restaurants.
Booked 1 times by The Chef's Table at Brooklyn Fare New York customers.
Ranked #40 in New York's Best Restaurants.