Chef's Table at Brooklyn Fare

EnvironmentThe 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.DishesThe 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

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!

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.

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.

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.

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 :(

My wife and I went here for our 12 year anniversary. "Perfect" is an understatement. I've been to a little more than half a dozen 3-star Michelin restaurants over the past decade, and Chef's Table was one of the best for me. They nailed it from the moment we walked in right to the very end, when they brought out a special dessert dish with a candle to top off our anniversary occasion, and then one of the chef's came by to congratulate us. I can say they had incredibly fresh and rare ingredients, and prepared it all impeccably - almost in an unreal, dreamlike fashion. But that's what you expect at a 3-star Michelin place, so that shouldn't be surprising (although I feel that I ate more flowers here). The way they combined the ingredients, the meticulous attention to detail (that we could see clearly form our table), and the clear respect the kitchen and waiting staff had for each other might have been what set this restaurant apart. The flavors came to life in my mouth. I wouldn't stop chewing after the food was gone, just to savor the flavors for even another short moment. I know things can't be perfect in this world, but Chef's Table is right there. Our waiting staff was incredibly professional, knowledgeable, and prompt, but they were also very human and able to anticipate our thoughts. They connected with us unlike previous experiences - simply because they knew that's what we wanted. Chefs Table has left a lasting memory better than any I've had to date. We went there right after seeing The Great Gadspy, and I couldn't be happier with the decision. This is a meal we will remember for ever. Thank you very much for being so amazing. We will be back.

Food 4.5/5 Service 4/5 Ambiance 4/5This place has been on my list for a long time given it's a highly rated 3 star Michelin in NYC. They've been in the news recently due to some litigation and reopened in October just in time for my birthday! Walking into the Brooklyn Fare grocery store is a bit unassuming and a bit of a speak easy feel to get to the end and be greeted by a host. They offer coat check and then walk you into a very romantic and beautiful space. There is a large chef table that fits about 15-20 people and then some private booths for larger parties. We arrived and immediately were asked what kind of water we wanted. The water came but then we sat there awkwardly without being greeted by anyone else for quite some time. Eventually, we did have someone come by who was very friendly and he ended up being the most knowledgeable server out of them all when he would pour wine or explain the dishes. The other servers didn't seem as well trained. Overall, the food was everything I imagined it to be and more. Honestly every single dish was so delicious. The menu has everything I love -- Uni, wagyu, langoustine, ikura, caviar. So intricately presented and one of the best Michelins I've been to food wise. They provided the option to add white truffle from Alba and additional caviar for supplemental pricing. We added the caviar since I'm not a huge fan of white truffle. Additionally, they have a wine pairing but that's usually too much wine for me so we had 2 glasses of wine instead. The only reason I couldn't give it a 5 star is because I found a small piece of hair in my food :( not just once, but twice. The first time, it was so tiny, like a nose hair or beard hair. I brushed it aside and didn't say anything. The second time, it was in my birthday cake dessert and found multiple short hairs like eyelashes. I told the server and he immediately offered to replace the dessert but I didn't want it anymore. They gave us two glasses of champagne to compensate for it but it still was gross to think about for such an expensive meal and a Michelin star. Some may even say I'm being lenient and would've given a much lower star review for that. The service was well-timed and overall okay. The one server was the best but they made a few errors throughout the evening. We got served the same dishes twice and also no one escorted me to the bathroom and I awkwardly had no idea where I was going. Again, for the price you pay I would have thought their service could have been better. I would've given a perfect 5/5 if it wasn't for the hair found in my food and the inconsistent service. The food really was good.

This place hits the hits. There's so much to explain that it would be a novel plus the menu changes seasonally- this is winter 2025 - 90% pescatarian heaven- I just don't have enough adjectives to describe my feelings towards each dish nor declare my love for the sauces and its complexities. The dishes were quite phenomenal. I was blown away- I love sauce- had I had a private room I would have licked the plates. I need to know the secrets to beurre Blancs and that green sauce or the little dots of sauce that bursts into millions of molecules of flavour - so good. Have you heard of kimoni leaf? I need a course of these dishes. Service is great. Every detail was top notch

Even though I made a reservation, the hood rat and Tren de Aragua-looking idiot in black business suits lied to me that it was an entrance to the bathroom. I felt that they didn't want me to enter for some reason. I didn't look shabby, just normal with my premium winter coat. They weren't joking either. I even asked where the entrance is and they didn't answer. I hope you lose Michelin star again and eventually go out of business ASAP. I heard you two talking in a foreign language so let me say this to you, puta madre.