Based in an upscale grocery store, Brooklyn’s only three-Michelin-starred restaurant retains its position in 64th.
But its unorthodox location is not the only aspect of this restaurant that makes it stand out from the crowd. Chef Cesar Ramirez – who trained under Tribeca’s David Bouley – introduces each of the 20-plus courses personally and is on hand for the duration of guests’ experience.
The diners (18 in all) peer straight into the kitchen from their seats along a U-shaped stainless steel counter. From king crab with yuzu marmalade to fried monkfish liver with sansho, the menu is a parade of Japanese-influenced oceanic delights, updated on a near-daily basis.
(Image Credit: Brooklyn Fare)
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