As spring has finally arrived in New York, so has our wedding anniversary. To celebrate our wedding anniversary, we decided to go to one of our favorite restaurants, Chef’s Table at Brooklyn Fare. Known for its notorious competition for making a reservation, we’ve requested a reservation a month in advance through Amex concierge service (thank you Amex!). I have only been to the Brooklyn one and was really excited to check out its new location in the city. What makes me even more excited was now they allow taking photos! Happy to share this amazing dinner experience with you all.
It became much more spacious. They also have tables beside the counter seating area and Chef Cesar also brings certain dishes to the table. Although I personally prefer the cozy, chic and industrial interior of the Brooklyn restaurant, I cannot complain given the convenience of the new location in the city
Shall we begin?
Hokkaido Sea Urchin | Black Truffle
The signature dish from Chef’s Table!
On top of the brioche bread, savory uni and black truffle literally melts in your mouth! UMAMI!
Korean Fluke | Yuzukoshō | Crispy Kelp
This beautiful tender fluke is from Jeju Island, Korea
Scottish Langoustine | Radish | Basil
So tender and meaty
I thought I tasted a slight touch of siso (Japanese herbs) for its sweet bitterness but they told me the sauce was just made of basil
Akamutsu, Red Sea Perch | Puffed Rice | Black Vinegar
The top layer gives a toasty crunch texture
Hello! Chef Ceser Ramirez
Kaluga Caviar | Crushed Yellow Creamer Potato
A perfect balance between salty & savory caviar and creamy potato in the bottom
Norwegian King Crab | Bouillabaisse
So pretty with all the flowers and the green. Almost look like a flower bouquet!
Abalone | Morel Mushrooms | White Asparagus | Sugar Snap Peas
Chewy abalones with creamy foamy sauce brings perfect harmony together. Asparagus and sweet peas just add more fun in its unique texture and flavor
Koshihikari Rice | Foie Gras | Charred Ramps
Never knew I could love foie gras this much! This dish reminds me of my mom’s delicious porridge after we have a big pot of hot seafood stew
Quail | Yakitori
Quail in sweet and salty yakitori style
A5 Miyazaki Wagyu | Garlic Chive
It is almost the same texture of the premium fatty tuna! Literally, I mean LITERALLY, it melts in your mouth!
Art of Plating, beautiful
Now Dessert time!
All the desserts at Chef’s Table are always as good as the main courses
starting with a very refreshing sorbet
How did I miss these sweet sour wild strawberry from Malaga when I visited last year?
I like ice cream. And I LOVE yogurt ice cream with berries. These Malaga strawberries are amazing! I wish I can buy these from local stores in NYC. Please let me know if anyone finds them in the market~
Frozen Chocolate | Carame l Soufflé
According to my friend, Jen, this is her ultimate favorite dessert in her life!
This puffy airy souffle is magical! This is indescribable. Underneath this cold and soft souffle, there are small chocolate crunchy balls that you can scoop together. It is very creative and simply delicious! Oh, they also give you a very cold spoon to intensify its overall experience. After all, a small touch makes all the difference!
Kettl tea is served in Chef’s Table
Kettl tea shop is located in Brooklyn and it serves the finest Japanese tea. Apparently, Kettl tea is the only tea that Chef’s Table serves. It is served in many prestigious restaurants such as French Laundry, Per Se, Jean- Georges, Atera, Sushi Nakazawaa and more causal dining places such as abcV, Momofuku Nishi, and Van Leeween Ice Cream shop
I ordered a cup of Soba tea which is made out of toasted grain of the buckwheat. Since it is not made with tea leaves, it is caffeine free and brings naturally nutty and toasty flavor of the buckwheat. A perfect cup of warm tea to end my dinner at Chef’s Table
No matter how hard it takes for us to make a reservation, having dinner at Chef’s Table is always worth it. As the sequel movies can never be better than the original, I tend to not expect too much for the second visit to Michelin restaurants. Nevertheless, Chef’s Table at Brooklyn Fare proved me wrong. We were all satisfied with every single dish and even better service. I really love Chef’s Table for basically 2 main reasons. First, It is such a unique experience to see a famous chef cooking in front of you especially in Michelin starred restaurants. Many Michelin 3 starred restaurants have a separate kitchen area and on top of it, you don’t expect Thomas Keller cooking at Per Se. On the other hand, Chef Cesar Ramirez is right in front of you in the open kitchen, working with fire, spooning expensive caviar and talking with you. Moreover,while many 3 Michelin starred restaurants offers heavy french courses that are often too much for me (I am sorry I am a just tiny Asian girl!), Chef’s Table offers a creative fusion in combination of Japanese and French cuisine styles. This is why we are already planning our next visit to Chef’s Table!
Chef’s Table at Brooklyn Fare
- Address : 431 W 37th St, New York, NY 10018
- Telephone : 718-243-0050
- Hours : Tue and Wed 6:00 and 6:30pm (Counter) | 7:00 and 7:30pm (Table)
Thur- Sat 6:00, 6:30, 9:30, and 10:00pm (Counter) | 7:00 and 7:30pm (Table) *Closed on Mon and Sun
- website : reservation takes in 6 weeks advance