Chef’s Table At Brooklyn Fare: A Hidden Gem Of New York City

Clad in colorful graffiti artworks, Brooklyn is one of the most popular boroughs of New York City. With all brand new restaurants opening recently, Brooklyn’s culinary scene too has become quite enjoyable and attractive!

Relevantly, Chef’s Table at Brookly Fare has been one of the Brooklyn restaurants that attracted my attention lately, where I finally had the chance to pay a visit to last month. It is the only restaurant in Brooklyn with three Michelin stars. However, the restaurant first makes you question if you’re in the wrong place with its simple entrance and its location on the ground floor of an old building. When you pace in, you’re welcomed by an industrial kitchen covered in steel kitchen-ware and 18 chairs that semi-circled the kitchen in the shape of a “U.”

While also using some of the elements from Latin American cuisine in his kitchen, Chef Cesar Ramirez interprets Japanese cuisine with French techniques. Despite his talent and fame, he also has a very modest character. The fact that he tends to all kinds of needs of his visitors doesn’t stop him from taking away the empty dishes like a waiter if need be.

Changing every week or month as the name of the restaurant suggests, 15-dish tasting menu is already a potential surprise for a gastronomy lover. The chef is generous about the sizes of the portions unlike other restaurants with the same style.

Our night started off with Hokkaido sea urchin with black truffle on a slice of Brioche bread; Osetra caviar on Sabayon sauce which is prepared with wine; salmon caviar, and shrimps wrapped in turnip slices.

Following seasonal vegetable salad and poached turbot with mushroom and Brussel sprouts, A5 Miyazaki Beef does not fail the diners’ expectations from wagyu, which even exceeded the standards thanks to being perfectly cooked by the chef. Afterwards, roasted duck breast was utterly soft even though it was cooked rare. To top it all, we also had a perfect shishito pepper stuffed with duck.

Dessert of the day was chocolate soufflé filled with passion fruit, a popular flavor migrated from South America. However authentically different from a standard soufflé, it was so soft that it melted away in our mouths.