Chef's Table at Brooklyn Fare
New York, USA
⭐2 Stars
The Experience
From Michelin Guide
This famed address hidden in the back corner of a Hell’s Kitchen grocery store has entered a new era under Chefs Max Natmessnig and Marco Prins. The room is a box of luxury and sparkles as bright as ever under the spotlights, with most guests seated at a glossy walnut counter that wraps around a brigade of cooks who have nowhere to hide. The team works quickly, sending out a volley of delicate tarts and bites that showcase skill and refinement. Highlights have included sea scallop in a lush brown butter sauce, turbot with firefly squid and herb-oil swirled buttermilk, and buri tartare with smoky creme fraiche and finger lime. All the while, an excellent service team keeps close watch from all corners of the room.
Unique Things
From Visitor Experiences
Hidden Gem in a Grocery Store
- Chef's Table at Brooklyn Fare is uniquely located in the back of a bustling grocery store in Hell's Kitchen, making it a hidden gem that surprises many diners.
Omakase-Style Dining Experience
- The restaurant offers a 12-course omakase-style tasting menu, where guests have no choice over the dishes served, allowing chefs to showcase their creativity and the freshest ingredients.
Strict Dining Etiquette
- Guests are expected to refrain from note-taking, picture-taking, or cell phone use during the dining experience, creating an immersive and distraction-free environment.
Ingredient Stars
From Visitor Experiences
["Hokkaido Uni","Black Truffle","A5 Wagyu","Foie Gras","Diver Scallop"]
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 12 Courses: $360 USD
Wine Pairing
- Wine Pairing: $185 USD
- Non-Alcoholic Pairing: $185 USD
In The Media
Chef's Table at Brooklyn Fare-New York-Restaurant-50Best Discovery
theworlds50best.com
Chef's Table At Brooklyn Fare - Review - Hell's Kitchen - New York ...
theinfatuation.com
Review: Chef's Table at Brooklyn Fare - New York
travelsforstars.com
Chef's Table at Brooklyn Fare Closes Amid ... - The New York Times
nytimes.com