Chef's Table at Brooklyn Fare is a restaurant originally located at 200 Schermerhorn Street (at Hoyt Street) in Downtown Brooklyn, New York City with three Michelin stars. It was the first New York City restaurant outside Manhattan to receive 3 Michelin stars.
In December 2016, the restaurant was relocated to 431 West 37th Street, in the Hell's Kitchen section of Manhattan. Restaurant personnel indicated that the Brooklyn location was "temporarily closed".
César Ramírez opened the restaurant in Brooklyn next to a grocery store. The establishment seats up to 18 guests around a counter. Richard Vines of Bloomberg Markets commented that the restaurant is hard to find. The restaurant expects guests to refrain from note taking, picture taking, or cell phone use inside. Although it is hard to get reservations at the restaurant, there are regulars. The wait for a reservation is up to 6 weeks. The person in charge of reservations has been stalked by strangers who beg for an earlier reservation. The food is inspired by Japanese dishes which is "all about the ingredients, the freshness, and always very simple."
There are 24 courses, including canapés, cheeses, soups, and desserts. There is no choice of what the courses are. Chef's Table at Brooklyn Fare uses around 900 serving pieces each night. Ramírez introduces each course by listing the ingredients. When the food is served by the chefs, Ramírez watches the guests eat.
Jean-Luc Naret, former director of the Michelin Guide, and his wife came in the restaurant and were surprised at what they saw. When Ramírez received a call about the restaurant receiving its first two stars, he said that he could not believe it. Naret said that his call to Ramírez was his most beautiful call that he chose to be the last call. He also called it one of the greatest restaurants in New York and one of the 300 greatest in the world according to Naret.
Praise has not been unanimous. Tanya Gold, the restaurant critic for The Spectator, described the restaurant's website as "the most explicitly controlling--okay, rude--that I have ever encountered", and its personnel as "narcissistic paranoiacs who love tiny little fish and will share them with you for money". "If you want an experience like the one on offer at Chef's Table at Brooklyn Fare," she wrote, "then put a dead fish on your kitchen table and punch yourself repeatedly in the face, then write yourself a bill for $425.29 (including wine). That should do it."
Video Chef's Table at Brooklyn Fare
References
Source of the article : Wikipedia
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