The Chefs Table at Brooklyn Fare

My wife and I had a flawless dining experience with the Chef's Table at Brooklyn Fare. Having read the comments on many reviews I had some uncertainty on the service quality as well as wine pairings and explanations. The best contextualization is that both the service and the sommelier's wine service is appropriately discrete and understated. It fits the style of fine dining in Europe and differs from some lower end American dining experiences where brash bombastic flamboyance prevails. The one point I would note that I was not sure about was the ability to wear sneakers/trainers. These were not allowed according to the conversation I had around the dress code with the restaurant prior to attendance. On the day though, there were at least three individuals near us with sneakers/trainers on. They were very stylish and not your 5 year old beaten up jogging kicks. Presumably they allow them providing they are fashionable to chic. I won't say more about the food and wine except that the pairings were sublime and every dish was perfectly conceived. There was a balance in the flavors and textures that astounded me. I found myself stilling myself to be perfectly present for each subsequent course. A phenomenal night that restored my faith in 3* Michelin appellations. We will go back.

I've only been to just three 3-star restaurants in my life and this one was definitely interesting. Not exactly sure what went wrong, the food was mediocre (maybe because I'm not a fan of raw stuff like sashimi) but the service was great. I tried my hardest to hide it but they quickly noticed that I wasn't enjoying the raw seafood when I was giving the plates to my friend. They offered me extra dessert to make up for it. The ambience was special though. Got to talk to some of the chefs after but they were extremely busy during the preparation time. My favorite dish was hands down the chilled winter melon ice cream thing they had. I never ate something so cold and refreshing before. That alone made it. Wish I could have more

Amazing. The food was as good as it looked. Among my favorite dishes were the cappuccino soup with its splended savory warmth. The desserts were awesome too. Nice, quick service and ambiance. On this occasion, optimal seating at the bar with a front row view of the chefs at work, including Chef César Ramirez who was very much in the fray with the food preparation. And of course, one of the most convenient plusses: grocery shopping afterwards.

Perhaps here the food was once innovative, pushing boundaries and discovering new culinary territory, but the cuisine, while good, is not worthy of the accolades to which it still lays claim much less to the price that is charged. But this review is not purely in reaction to the value proposition, which is now incredibly poor, but also to the experience, which is sorely disappointing. Even the place settings are not done correctly (remember where a knife should go vs the fork?!). What should be a really pleasurable tour through courses along with great wines (the wine list is very strong in some regions) is pushy in terms of selling upgrades to the already eye watering price and in terms of literally piling plates in front of you, even if you want to enjoy some time with the wine and having a real conversation with the people with whom you came. In fact, we were told by the maitre d' that for a slower paced food service we could sit at a table, which were "regrettably booked", but when we asked to move to a table that was never filled we were told by a server that would make no difference. Returning to the food, the ingredients are for some plates excellent and nicely prepared and well presented but the combinations are not mind blowing, leaving the diner feeling as if she were in an upscale but traditional restaurant. Michelin inspectors: please revisit this restaurant and consider your stars carefully. Overall: not worth the price. Skip this restaurant and go to new places like One White Street, truly exceptional, or even to some of the big names that are doing interesting & innovative work like Daniel.

This was disappointing, and looking at other reviews I have an idea why. If it’s the first time a person is trying Japanese French fusion fine dining they might like the presentation and perhaps some of the dishes might taste new. On the other hand if you’ve eaten good Asian (Japanese) and good French food separately or together, most dishes served here will be un memorable. There was some caviar dish that tasted good, some fish broth that was good, and I personally liked the presentation of one of the fluffy desserts, which was a delight and fun. However nearly everything else felt it was lacking something, and didn’t have either strong enough flavours or other elements to balance the dish. Which would be ok if the price point was lower. But at the high price charged, and how the service seemed intentionally more casual given the ambience, it’s difficult to recommend this. Perhaps it was an off day?

Fining dining at its finest! Chef Ramirez and his team were spectacular. Beautiful to see them working as a team. Enjoyed every bite and the experience

Great food and service! ?It locates in a grocery store, not too easy to find but made the experience fun ?dress code is business formal. Guy must wear a suite jacket. They also have spare jacket but might be not your size. ?For women, a dress will be great.(warm inside, you can wear sexy dresses ? but if you visit during winter time, I suggest to bring your nice dress and change in their restroom. Trust me?) ?The service was great ? I saw the Hermes candle light on our table, great details

I got last minute reservation there and hopped in. Overall, the food was great and unique. I enjoyed pretty much all the food though the service was definitely not up to three star expectations at that night. Other reviewers also mentioned it, but they are very slow. I did not even get first drink until 3 dishes in the course after I lightly mentioned it would help to have a drink by now. Ambience was nice but I’ve never seen a sommelier that agitated and anxious. I would give a benefit of doubt and take it as just a bad day. I would give an another shot sometimes