Three michelin starred The Chef's Table at Brooklyn Fare, Brooklyn, NY, USA

One of my most anticipated meals this year was my birthday dinner at the chef's table at Brooklyn Fare. The 18-seat chef's counter tucked away in the corner of a supermarket, the chef's table has three stars. I have heard a lot of good things about the Chef Cesar Ramirez's food. Because of the fact that taking pictures or notes are not allowed in the restaurant, I had very little idea of how the food will be like. Also, chef Ramirez sources all the ingredients regarding to what is best during that time. The menu changes throughout the year. 

Having heard of their strict seating time, we arrived at the restaurant about 15 minutes before our reservation. We were the first to arrive for the 6.45 pm seating. The other half of the restaurant (6.15 seating) was already well into their meal. It was quite exciting to just observe the food that was served knowing that we would be getting the same thing shortly. The decoration of the restaurant was very minimal, and they were only two waiters, one being the sommelier. One of the chefs stood in the middle of the counter, working both as a host and our server. Shortly, the sommelier handed me the wine list. I ordered two glasses of champagne to start off the meal. For the wine, we had an excellent bottle of vintage Selbach Oster, Riesling, 'Bernkasteler Badstube', Spatlese, Mosel 1996 from Germany.  The meal started promptly at 6.45 pm with out host handing out hot towels. We were also asked whether or not we would like foie gras with one of the dishes. I don't know why they even had to ask this! Of course, everyone said yes. Here is what we were served (From memory):

Little bites/dishes:

-Kumamoto Oyster on the shell

- Three courses of raw fish from the Tsukiji market: Kinmedai, crispy scale with fresh wasabi/Some sort of fish with crispy rice cake/ The other one I could not remember the name.

-Miyazaki Wagyu Beef 

- Brioche toast with Hokkaido uni and black truffle 

- Ostera caviar with cauliflower 

-Corn pudding with king crab and foie gras 

Mains:

-Bread

-Lobster with carrot puree

-Wild Turbot 

-Squab 

-Goat cheese with orange marmalade 

-Shiso Ice-cream

-Apricot yogurt

-Chocolate ball, fresh strawberry, served with chocolate sauce

-Petit Four

-Espresso

What can I say about the meal? It was absolutely mind-blowingly good. From the oyster to the last dish, everything was consistently delicious. I am a big fan of the little bites/dishes courses, especially the last four dishes. The Miyazaki Wagyu beef melted in your mouth. It was the single best bite of beef I have ever had. The uni and truffle, two incredible ingredients. It tastes as good as it sounds. Cauliflower and the luxurious Ostera caviar. This dish was something that not a lot of restaurants would serve with the meal. Very luxurious and of course delicious. Last but not least, the crab and corn pudding with foie gras. Absolutely incredible. I was blown away by the meal. Throughout the meal, Chef Ramirez walked around to make sure that everyone enjoyed their meal. He even stopped by to wish me a happy birthday. 

To get a seat at this restaurant, you have to call 6 weeks in advance. Be prepare to redial many many times. No matter how hard it is. I will say that it is worth it. The meal here is very expensive, and the wine list is full of very expensive wines. Once again, splurge a little, it is worth it. 

Like I mentioned before on my blog, I have a fond memory with Per Se. It was my first culinary experience and a place I put in the league of its own in NYC. However, this is the day I can officially say that Per Se has been defeated. The food at the chef's table is now my favorite meal in NYC.