I went to the original Chef's Table at Brooklyn Fare with a close friend, back when the U-shaped counter sat behind the market. It remains by far the most expensive meal I've ever had, and in hindsight, it was worth it. More than 20 courses arrived, mostly seafood, and nearly everything felt light, fresh, and incredibly precise. The setting made it even more memorable because something so ambitious was happening behind an otherwise ordinary grocery store. By the end of the wine pairing, I was inebriated enough that the final courses became a little hazy. The chef was intense and completely professional, but never performative. He was simply executing at the highest possible level and treating the meal with the seriousness its price demanded. The experience seems to have evolved considerably since then, so take this review with a grain of salt. We absolutely loved the original version of this place. I walked out blown away and would highly recommend it to anyone prepared for the cost. read more

CTBF is such an establishment. Everything we tried was delicious! Our favorites were the tuna, F1 wagyu, uni shrimp crab, caviar scallop, and beef tongue Dover sole. I'm usually not a fan of trout or poultry on tasting menus, but CTBF executed the rainbow trout and duck so well, I enjoyed them anyway. The service was very personable. We had a nice conversation with Becca, who designed the non-alcoholic pairings. Her pride in the program is well earned because the drinks were thoughtful and paired nicely with each course. The desserts were on the lighter side, which we appreciated after a full menu. The open kitchen and counter dining make for a nice atmosphere. The website recommends a jacket for men, but my husband was the only one wearing one haha, he felt overdressed. read more

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Some restaurants live on your mental bucket list for so long they start to feel mythical. The Chef's Table at Brooklyn Fare was that place for me. Nearly a decade of hype in my own head. Expectations sky high. And somehow? It still overdelivered. From the second we sat down, the sheer depth of knowledge from the staff was almost intimidating.. in the best way possible. Every course came with intention. Every explanation felt like a masterclass, not a script. You could tell these weren't just servers reciting notes; they understood what was happening on each plate. I did the wine pairing, and while I'm still mad at myself for not remembering my sommelier's name, she was phenomenal. Precise, warm, and wildly informed without ever veering into pretentious. The pairings elevated everything without overpowering the food, which is a delicate dance and she nailed it. My favorite course ended up being the very first one: Bluefin Tuna. Clean, buttery, perfectly balanced. The kind of opening statement that immediately tells you you're in the right place. They were incredibly attentive about my nut allergy as well. At one point they realized a course set in front of me wasn't properly adjusted and immediately remade it without hesitation. No awkwardness. No excuses. Just professionalism. That level of care matters. We ended up closing out the restaurant and had the chance to speak with Rakan Semreen, the Captain, afterward. Thoughtful, gracious, and clearly proud of what they're building there. It felt like the perfect closing note to a night that had already hit every mark. Ten years of anticipation. Zero disappointment. 10 out of 10. No notes. read more

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Chef's Table is an exclusive, cutting edge culinary experience hidden in the back of a Manhattan grocery store. With limited seating directly around the open kitchen, you get a front row seat to watch your culinary journey unfold. Chef Max and Chef Marco have outdone themselves with their exquisite tasting menu and award winning wine pairings. Every bite was absolute perfection, thoughtfully prepared, and artfully plated. This is a fine dining experience you won't soon forget. The flex started as a happy accident with Chef Thomas Keller at the French Laundry, and now it's just a fun tradition to carry on with the most talented Chefs. read more

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Food: unbelievable. Texturally perfect. Different flavors. Creamy but not too much. Balanced acid, sweet, salty and picture perfect. Ingredients were top of the line. Ambiance: it's in the back of the grocery store but once you're in the back, the place is transformed to a beautiful venue. Staff is professional and knowledgeable without being snobby. This place is not your typical 2 star Michelin. It's not full of butter and cream. It's creative and innovative. Finally.... And there's plenty of food. 12 tasting course We paid for 1 non-alcoholic beverage pairing and 1 premium wine. 20% tip and it was $2000.00 . Very good meal . I will be back. read more

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Overall a good experience and a nice restaurant to celebrate a special occasion... but $200 additional for ONE uni waffle add on is a bit absurd in my opinion. Would definitely make an earlier reservation and try to be one of the first parties, because the service gets slower as the night progresses due to more parties coming in. For the first couple courses, we got our food pretty fast being the first group of diners. Also, would opt for bar seating! A lot more intimate since the concept is open kitchen. The night started off really strong with killer cocktails (love the milk washed one) and small bites. Mains were good but not outstanding other than the abalone - turbot was severely underseasoned and smoked salmon was a bit too smoked. However, all the dessert courses hit! I loved every single one of them, and even all the petit 4s. The sorbet was a surprising favorite. They gifted us two salted caramel chocolate chips each as a parting gift. They were delicious and we even took two home to warm up, and the warmed up cookies were so gooey absolutely sensational. Worth a try but I was overall quite disappointed how we paid $200 for the uni waffle add on, which used to be a part of their menu from what I know. read more

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What a superb meal! Loved that it was seafood focused with some Japanese influence. Staff were on point and service was perfect. Amanda the somm was AMAZING. I had the utmost confidence in her to work magic with every single course that came out. One of my favorite wine pairings I've had, each glass complimented and played off of the food so well. She's a wizard in her craft. All of the food was delicious and very fresh/high quality. Loved my experience here and definitely recommend it. read more

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Very memorable, creative, indulgent experience! I enjoyed dining here and there were 3 dishes I enjoyed very much, one of them was the uni with truffle dish. I normally do not order uni, but this dish may have been my favorite so that says a lot! Some dishes are a bit adventurous, so not every dish is for everyone. The restaurant is modern and cozy, and the service is great. Overall I had a great time. read more

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Hands down, one of the best dining experiences I've ever had! Gorgeous plating, stunning tableware, impeccable service, knowledgeable staff! My favorite course was probably the dover sole with tongue (honestly, I didn't care for the fish, the tongue and the sauces were out of this world), the scallop with generous spoon of caviar, the perfect crisp skin duck and the Fujisun Bread with coconut sorbet (and I'm not even a dessert person). Special thank you goes to Rakan, we did appreciate your knowledge and company! read more

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Came here for our one year anniversary dinner. This was my first Michelin dining experience and I was truly impressed by the service. Everything was timed so perfectly without feeling too stuffy. All the food was beautifully presented. I felt like some of the flavors were a little repetitive like the use of yuzu. I enjoyed our dinner, but idk if it was worth the price tag. read more

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Chef's table is an upscale fine dining experience within a supermarket. You get speakeasy vibes walking through the market to the check in at the back and then you enter into a gorgeous dining room and chefs counter surrounding the kitchen with many chefs hard at work. The staff were enthusiastic, attentive and kind and helpful with drink selections. I went with the wine pairing that had an array of (in my opinion) impressive wines that were all extremely good and with generous pourings (if not a bit too generous ha! Forewarning). Highlights were krug grande cuvee and royal tokaji for dessert. The ambiance was dimly lit with the spotlight on the food and the kitchen. The counter was lively but not loud at all between parties. There were also a few private tables. Each dish was artfully presented and explained to by either the chef or another staff. They really explained the ingredients and in detail the technique that went into their creations. The meal definitely utilized ample gourmet ingredients but took advantage of them well. The first two starters - blue fin tune and foie gras/nori were both very good but wouldn't say memorable - consistent. Next was a5 wagyu, typical compared to other wagyu I've had at higher end restaurants, not particularly unique. The beach glass oyster was the first standout dish of these - bright, beautiful presentation and just an explosion of flavor on eating. The next were primarily seafood dishes - King crab, brook trout were both very good but not mindblowing. The Maine diver scallop with caviar was phenomenal, caviar balanced the taste very well. The langoustine was fine but didnt taste fresh. The mussel and squab were both excellent. Finally the desserts were all sweet and lovely endings - black forest/cherries pastry, fujisan bread and mignardise. Kudos to the pastry chef for these creations. Overall a great meal but no dishes that I'd say are particularly memorable, the consistency was very good with a few better than the baseline. Service was great but primarily focused on whenever drinks or food was being served - never checked in otherwise. The sommeliers were very thorough and patient with diners. Would recommend CTBF but my dinner at Cesar was more memorable. For the price point and accolades, I think creativity was lacking even though the focus is on gourmet ingredients and also the bathroom situation - you have to exit the dining area back into the grocery store and they have a small bathroom available. I think the experience would be more hospitable for diners if they had a proper bathroom for the restaurant. read more

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@chefstablebrooklynfare is operated by the talented Chefs @maxnatmessnig and @marcoprinsny. Among the delectable dishes, the Blue Fin Taco and the Uni\King crab dish stood out as my favorites. The ambiance was set with a delightful music selection that complemented the dining experience. The meticulous attention to detail by the staff ensured that every aspect of the dining journey was impeccable. The restaurant operated like a well-oiled machine, and as a delightful parting gift, I was rewarded with some delectable cookies. Michelin Star Restaurant Chef's Table at Brooklyn Fare 431 W 37th St. New York, NY 10018 #chefstableatbrooklynfare #chefstable #nycrestaurants #finedining #nycfoodie #foodie #food #chilebougie #chilebougieeats #foodreview #chilebougietravels #foodiegram #champagne #chiamakalkalu #blackfoodie #foodcritic #tastemademedoit #blackgirltravel #FoodGoals #LuxuryDining #newyork #michelin #michelinstar read more

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This was my second Michelin star experience and I was utterly impressed. The original one was the week before in Osaka and left little to be desired. I was skeptical to try Brooklyn Fare but my friend and I secured a same day reservation so gave it a go. It was surprising to us to stroll into a supermarket to the very back to this hidden gem. As the doors opened it was a very intimate setting. The food was impressive. So much flavor! The pairings were phenomenal. Everything had so much thought put into it and it was an experience we will never forget! Would definitely recommend if you are looking for a top tier Michelin experience. read more

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The sole reason for 4 stars instead of 5 is because at this price point and prestige (3 Michelin star), I expect everything to be perfect and some dishes were a bit off. With that said, I enjoyed my experience (and it truly is an experience) and would recommend, especially if you like seafood. Things to know: -It really is in the back of a grocery store. Head straight in and back, you'll see a host stand. -Restaurant is bigger than I thought. Sat at a table instead of the chefs counter and it was nice, felt more intimate. However, the kitchen is completely open so if you want a front row seat, sit at the counter. -Ambiance is simple, but elevated. Great for special occasions (there were quite a few birthdays). -People were dressed across the spectrum. Business to business casual to jeans and zip up's. -Service is superb. One of the chefs walked to each table and asked how the meal was and thanked people for coming in - was a really nice personal touch! Food: won't go into each dish since the menu is seasonal. 14 courses (including 3 dessert courses). Many courses are one bite, but don't worry you won't leave hungry. Seafood forward menu. Dishes were flavorful, fresh, inventive, and beautifully plated. My only qualm was the proteins from two of the larger dishes were very under seasoned (white fish & squab). On their own they had almost no flavor. Other than that, everything was delicious! read more

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I chose this restaurant for our anniversary after hearing many glowing recommendations and arrived with high expectations. While there were highlights -- notably the skill and attentiveness of the sommelier -- the overall experience left room for improvement. We were seated directly under a heater, which provided warmth at first, but wind repeatedly blew my hair into my face. When the heater was turned off at my request, it quickly became chilly due to a draft each time staff passed through a nearby door to the back. We asked to move, noticing that several tables remained empty throughout our visit, but were told this was not possible. Service began slowly, with roughly 30 minutes passing after our reservation time before the first course arrived. As someone who grew up by the ocean, with seafood being a regular part of our family meals, I especially look forward to seafood when dining at this level. That's why I was disappointed by the langoustine, which lacked freshness, and the turbot, which had a strong metallic taste. Neither dish was finished, yet no one inquired about them. For a two-star Michelin restaurant, I had expected a higher level of attentiveness and engagement about the dining experience. Throughout the three-hour meal, service felt reactive rather than proactive. Staff members delivered dishes and cleared plates but never checked in between courses, something I noticed was handled differently at other tables that evening. The sommelier was the clear standout, taking time to understand my preferences and thoughtfully recommending a drink I genuinely enjoyed -- no small feat, as I'm not a wine drinker and avoid spirits like bourbon or whiskey. Her professionalism and determination reflected the caliber I had expected across the board. read more

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What a fabulous night of 14 courses and 7 wines in 2.5 hours, tucked speakeasy-style in the back of a market. The seafood focused menu is created by Chef Max Natmessnig & Chef Marco Prins, who have a long history of cooking together. From small bites to mains and desserts, they've orchestrated a menu that works well from start to finish and features sauces and garnishes that add pops of delightful flavor! Cannot recommend this dinner enough! Even without a "bread course" because the Fujisan Bread dessert makes up for it tenfold. I'll gladly carb load for dessert any day The space is very intimate and I loved sitting at the bar to see all the action and interact with the chefs. Food service and presentation were superb! read more

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Last year I had reservations for this place and they cancelled last minute stating that there was a kitchen fire. Now finally got back in and got to experience this and was curious how they lost all 3 Michelin stars in 2023? Food was great, very unique creations and some were amazing while a small select few were just 'okay'. Didn't like how they tried to upsell me on truffles (black), everywhere has them and they aren't as cool as they were 10 years ago. Before they were super expensive and now the price has came down and they are plentiful in many areas. For the white truffles only available 4 months out of the year. I would definitely return to this place when in NYC. read more

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Trendy. Upscale. Unique. Delicious. This was my first experience at a Michelin star. We had an amazing time in my group, with 12-13 dishes you just have to go with the flow and let the staff guide you along the menu as it comes out. Fantastic service, all elements of each dish were explained and let us know how the chefs would recommend eating. zero intimidation factor or snobby vibes from them at all. We decided to just go with cocktails instead of the wine pairings. Would say probably 80% of the people in the restaurant that night did the wine. Old fashioned was 10/10 each time, highly recommend. Food 10/10 and took you on a seasonal journey that's pretty unforgettable. read more

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My favorite dish was the beach glass oyster--more tender and nuanced than the standard oysters I've had from Whole Foods. Unfortunately, the rest of the seafood didn't leave a strong impression. Some of the fish lacked freshness, and the scallop, in particular, was missing that signature sweetness that signals quality. It reminded me of a small sushi spot I used to frequent 20 years ago in a Richmond, VA strip mall--where every bite of fresh oyster, uni, scallop, or tuna lingered sweetly on the tongue. The sauces for the fish dishes here all seemed to follow the same formula: a predictable mix of acidity and sweetness, without enough salt to bring balance. What started off as mildly interesting quickly became monotonous. The squab was bland and under-seasoned, and the accompanying soup was so forgettable I didn't bother finishing it. I regret eating the three desserts--two types of ice cream and a bread-based dish with a few other small elements. None stood out, and I wish I had packed them to go instead. Oddly, the dinner included no vegetables at all, and I left feeling uncomfortably bloated from the desserts. I decided to walk home to help stabilize my glucose levels, but halfway there, I had to make an emergency stop at a Greek restaurant on the Upper West Side to use the restroom--perhaps a reaction to the not-so-fresh seafood. Next time, I'll skip this and opt for a Japanese omakase experience if I'm craving high-quality seafood. read more

Chef's Table at Brooklyn Fare - Menu - Japanese Near Me - New York, New York

Meal of a lifetime. I expect nothing less from a 2-star Michelin restaurant. The entrance is hidden at the back of English. We were, somewhat like a speakeasy. The check-in desk is unassuming. The seating area is small with a handful of barstools at the kitchen area and a couple of booths on site. Seating is limited. Interaction with the staff is very high. They describe each plate and presented wonderfully. There are two executive chefs who will come by and check on things from time to time. If you order the truffles, one of them will shave them personally for you. We had between 13 and 14 courses total paired with some amazing wines. The professionalism of the staff is unsurpassed. The wine steward although admittedly, not a sommelier, has an amazing diction and knowledge of each wine she pours. The food is beautifully presented, deep and rich in flavor and truly to die for. The bill was something else, so prepare yourself. read more

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top 3 restaurant I been to so far in nyc. I was skeptical since the new head chef has changed but it didnt disappoint. every dish was packed with flavor. I loved the purple curry langostino. I wasnt expecting any curry flavors at a restaurant like this. The staff was also very friendly as well. I will say, i dont think the white truffles are worth the extra add on though for their waffle and uni dish. read more

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what can i say about this restaurant that hasn't already been said? i'm so glad they reopened because i didn't have the opportunity to try it before. it was so fun sitting at the counter and getting to watch the chefs work. we had been late due (totally our fault) but they were very accommodating. i think 1-2 courses had been served already but they were able to catch us up. the tuna tartare taco was great, but the foie tart with huckleberry was a standout. also greatly enjoyed the scallop (that sauce!!!) and the abalone was the most tender i've ever had. they really made our anniv special and would highly recommend for special occasions or even just cause! read more

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First visit post the chef update - happy to report it's still a great meal/restaurant under the new chefs. experience is still top notch, service is sharp, food is technical and tasty. lots of luxury ingredients used, a nice progression and honestly a lot of food, about 14 courses and 3+ hours, very seafood heavy with great presentations. read more

Pure gastronomic experience for the true foodie. The attention to detail, the finesse and the true artistry of each course of the tasting menu was exquisite. read more

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Environment The lighting is bright and warm, and I sat at a table with my friends. It is very private, the atmosphere is relaxed and comfortable, and the sense of relaxation is perfect. Dishes The performance of the tart base appetizers is quite amazing, with rich and varied seasoning. The carbohydrate part of Uni Waffle has a more chewy and elastic taste, but I personally prefer the crispy and crispy bread base. The combination of pigeon and goose liver is just right, complementing each other. Some dishes are a bit salty. Judging from the current two-star level, the overall performance is satisfactory, with no merits or faults. Worth a try read more

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With the changeover of head chefs, the food still has the same quality and flair, however I felt like the portion size of the entree sized dishes has decreased. It was really disappointing considering the sticker price is $430 before tax and tip. Regardless, almost every dish was phenomenal. The langoustine was life changing and came with a hearty coconut and pandan sauce with chili spice. My second favorite was the scallop topped with caviar, in a vin jeune sauce. The signature uni on brioche toast is still on the menu however the brioche toast is now a Belgian waffle. I personally preferred the brioche toast but the Belgian waffle was not bad. Additionally, I wasn't a huge fan of the turbot with black truffles and consommé. I felt like the truffles didn't go very well with the rest of dish. The desserts have improved A LOT and were so creative. They got rid of the frozen soufflé which I was not a fan of. My favorite during this visit was the rhubarb ice cream with rice cracker, the flavors and textures went SO well together! I forgot to take a photo of the fujisan bread with coconut ice cream but it was incredible. The chef asked us to dip the bread in the coconut. Overall, dishes were amazing, but I'm sad the portion size wasn't what it used to be :( read more

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Phenomenal food. Every bite was delicious and beautifully plated. Exactly what I was hoping for. I came in with very high expectations, and it lived up to its reputation. Standard wine pairing here was great! Good quality wines and actually paired well with the food. I often regret wine pairings and was really glad I took this one, it really enriched the experience. I don't want to take away from how incredible the food was, but do want to share about the "required" dress code. My wife and I ended up dressed nice including a tie and blazer. I was a little worried and wanted to wear nice comfortable running shoes I typically use for walking. From other mostly older reviews, I decided not to chance it and brought some leather shoes especially after they sent a text prior explicitly reiterating "athletic wear, loungewear, shorts, short sleeves and flip flops are not allowed." When arriving at the restaurant the guy in front of us had a polo, tennis shoes, shorts and a fancy pack and was seated without problem. They should be honest about their actual enforcement of the dress code so patrons can plan accordingly. read more

As mentioned, I'm back!! It's so so good and def worth every penny. They changed up the menu for the new season but it's still just as good! The uni in fact was even better this time - deeper and more rich. The only dish I was a little sad changed was the soufflé which is no longer banana flavored but now a vanilla rhubarb. It was still good but I did miss the wow and smell of the banana. In terms of ambiance, they got rid of the random silver fruit (so glad they did) and made the place look a little more simple. Service was great as always! This time we decided to go with the earlier seating which I thought was much better. The food seemed to come out a bit faster and they started on time. Will def be back and be getting a nice early res in the future!! read more

I'll skip the bull crap & get straight to the point. This place is the best fine dining seafood centric restaurant in the city & runs circles around 3 Michelin star Le bernadin. It's cool that inside a grocery store but gimmicks aside it's just damn good food. Place now holds to titles for me which are best scallop & best Wagyu dish. The freaking dessert is a bread with a yamazaki 12 glaze, like who does that. I'd love for someone to provide ve me wrong but I doubt you can. read more

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This famed 3 Michelin star restaurant tucked away in the back of a grocery store serves an innovative Japanese menu. The venue is primary counter seating with a few tables for parties of 4 or more. The counter seating seemed to be the preferred by most. Chef Ramirez personally leads the kitchen at every dimmer service. While each of the dishes were good none really blew me away. Probably a step below what I'd expect from a 3 star establishment. Our favorite dishes were the baby sea-bream and the quail. Was it with the near $500 per person price tag. Not sure. read more

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This is entirely my personal opinion and experience, so take it with a grain of salt. Overall I get why it got two Michelin stars. But I can sum up those two stars in 4 words: Amanda is the shit. The food, overall, was a 1-star experience; I have had better food at other two-star restaurants. There were highs and mids (cuz you can't say "lows" to a Michelin star, can ya!?). But in general, my mind was not blown by the flavors. I did not have an existential crisis with every bite of food, and therefore, I am. However, it's more than just the food that makes the overall dining experience an elevated one. So to be fair, It's the ambience and the service and the "Amanda factor" that made it a unique experience for me. I thought the fact that it locates inside a supermarket makes it a semi gimmick experience, but it did appeal somewhat to my speakeasy/Dora the Explorer side. So overall, I would say the gimmick adds rather than subtracts. Inside the restaurant, though, the juxtaposition between the high-end sushi bar/chef table vibe they successfully cultivated and the scene of your average Manhattan bloke shopping for organic food right outside the door of this kitchentautant is both semi jarring and tickles your "better-than-thou" funny bones. Now, onto the Amanda factor. I am a simp for luxury, so when they offered the wine pairing packages, I opted for the more economical standard pairing rather than the premium one. But ze sommelier/food curator, Amanda, made it sound like I should sell my house for every sip of whatever pairing she was offering me. She spoke about each wine with such knowledge, passion, and theatrical flair that made every sip worth its weight in tariffed foreign wine. And I'm saying this with zero sarcasm, maybe with a hint of theatricality that rivals Amanda's (if I can only hope). It's not just her words though; it's every action she took to serve you that one glass of wine that made you feel like the main character in a Broadway production. I might be somewhat intoxicated while typing this praise for Amanda because of the wine she served me tonight, but she deserves every bit of praise, alcohol infused or not. To be fair to the rest of the staff, I had a great dinning experience. Whether it was intentional or not, I was sat next to a couple that I have some shared experiences with, and we had a great time conversing throughout the meal (at least, I hope they didn't find me annoying). read more

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Hello, my favorite. This is the best dining experience. Tucked away in the back of an unassuming grocery store, you'll discover a hidden gem--a sleek open kitchen with a huge counter and dining tables. Every single dish is pristine and immaculate. The flavor and execution of each dish are extraordinary. Each dish is a work of art, prepared with meticulous precision and beautiful tastes. Inspired by Japanese cuisine and French technique, the world-renowned present a spectacular journey through epicurean delights in their exquisite three Michelin star tasting menu. In addition, the service was exceptional. The team works together seamlessly. read more

I'm not from NY so it took me awhile to realize that this restaurant is actually in the back of the market place. To keep this review short, I want to just mention that the food was overall great. The uni toast thing was especially great and they incorporated truffle amazingly. They had add ons for more truffle, but it was 130 for a few grams, which is considerably more compared to most other Michelin restaurants. While the food was good, the first few bites stood out the most and unfortunately, as the meal progressed i was less and less amazed. The service was very inviting, contrary to my belief as they had extremely strict dress code. To people who want to dine here, they require a suit jackets for you to enter the restaurant. I literally subwayed to Harlem to borrow a coat jacket from a friend, but apparently they have jackets at the restaurant that they give u to enter if you don't have one. Wish I knew that ahead of time. Solid experience read more

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Out of about dozen Michelin Star restaurants, The best tasting food. Flavor, execution, service, presentation were all incredible. Highly recommend. read more

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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! read more

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While fine dining establishments usually have some sort of history, culture or ambiance that elevates the experience of the restaurant, Chef's Table at Brooklyn Fare was a place that I was so impressed with the food quality, that without any prior hype, convincing, or even expectations, that I was still blown away with just the quality of food. Besides having all the flair of beautiful plating and presentation, the food tastes amazing. Every dish was perfectly balanced with interesting or comfortable flavors, and made in combinations of flavors that were interesting yet easy to interpret. The ingredients were fresh, and it also carried to the dish, as I never felt an overbearing of too much fat, or dull flat flavors in any of the dishes. Everything was so lively, and I was excited for course after course throughout the evening. If there was a part of the dinner that I keep coming back to, it's the broth. There are a few dishes with a sort of lighter fish broth, but it's so soothing, a perfect balance of acidity and flavor, and it really envelopes your entire mouth with a lingering deliciousness. On top of that, the chef has perfected the art of using oils from various herbs and vegetables. You'll see uses of many different oils that are made in-house, anything from green oils of ordinary herbs you might know, to exotic Mexican ones that you've never heard of. Their concentration and consistency in flavor, combined with the broth, produce an incredible and memorable taste. Besides the broth dishes, some highlights from my meal included a green pea tart as the first starter. Not only were the peas stacked beautifully, but they were crisp and fresh, and the plentiful bite was a joy to work through and experience the soft pea texture along with all the complex flavors that went into prepping the peas. The mackerel nigiri was delicious, and honestly I wish there were a few more pieces of nigiri, as it was a very unique take on sushi and a very generous piece of fish -- really tasty. Some dishes that were weaker to me included the biscuit of the uni dish. The uni itself was good (but not amazing), but the biscuit felt a bit out of place. I've had uni toast from Saison, and their bread is soaked and wet, but it integrates well with the softer texture of uni. The biscuit that Chef's Table presented seemed to stick out too much and was too rough for my tastes to pair with the uni. There is a very interesting looking cloud dessert dish, that was really cool and interesting to see the kitchen make it, but honestly I don't remember too much about the flavor. I felt like I was eating nothing (it's mostly air), and the experience was cool, but the flavor was forgotten pretty soon. There is one part of my dinner that I did not like, and it was that I wasn't able to get my wine order in until I was already 3-4 courses into dinner. I had a guest sommelier on the day I was there, and I guess because he was called in emergency, it was harder to serve people? Still inexcusable to have the wine order delayed so much. I did end up enjoying a great bottle of a Riesling from Keller, but was still very disappointed that it came so late. Hopefully with the regular somm in the house, this would not be an issue. read more

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Honestly one of the best dining experiences ever. Shoutout to GM, Mike, for making a great night even better. Restaurant is located inside of Brooklyn Fare, which was great for killing time while waiting to be seated. Each party was called and once seated, we were quickly greeted with the wine list + pairing options. I did the pairing which was great, really went well with the dishes. Note, there are no mixed drinks available as they don't exactly have a bar. I'm addition to the tasting, there was the additional uni course that we opted in to. Everything was absolutely beautiful, tasted delicious, and had some really complex flavors. I'm not sure I could list favorites but I do remember especially enjoying veal tartare and caviar, the soup and the showstopping corn soufflé dessert. It was honestly amazing just watching the whole team create all the dishes, that alone is reason to recommend this place. read more

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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! read more

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May 2022. 1. Sugar Snap Pea - 7/10 2. Aji - 10/10 favorite, fun, smoked, crispy, surprising. 3. Caviar + Veal Tartar - 10/10 favorite, fun, layered, great texture, quality. 4. Uni Toast - 5/10 what a let down, I didn't like the glazed honey on top. Feel like he's using honey to cover that the uni isn't the best quality. 5. Red Snapper - 7/10 good yet safe, forgettable. 6. Some Cappuccino Soup - 5/10 confusing. 7. Black Cod - 7/10 good yet safe, expected more exotic fish selection. 8. Lamb & Zucchini Blossom - 5/10 I don't like lamb so can't comment on this. 9. Wagyu & White Asparagus - unsure which form white asparagus came into play, good yet another safe dish. 10. Melon Sorbet - 7/10 11. Frozen Strawberry Souffle - 6/10 pretty, confusing because it's not really souffle, more like Asian snowflake ice. 12. Chai Mousse or Panna Cotta - 4/10 pretty I would say it's a good meal but at $430PP (before tax & tip) for a 12 courses, it's not there. I recall loving the original meal at the BK location, and there was a lot more courses, and every bite was fun and surprising. The reason César stands out to me it's because the surprising innovative bites that I can't get it anywhere else. This meal felt safe, only 2 courses went 100% oh-wow for me. Ingredient selections are also on the easier side. Wine Pairing priced at $250, it was underwhelming. And the sommelier was just unfun, pushy and indifferent. I understand pandemic is giving difficulties for every restaurant but there shouldnt be excuses a $1600 meal for two. It should be a 5-star experience not 4~ read more

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How to even described this experience. Absolutely every bite was perfect and full of flavor and the service is top notch can't wait to be back read more

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