Preparing for the Night: Research

Preparing for the Night: Research

Step one: Research

I was introduced to Chef’s Table at Brookyln Fare, like many, from an idol of mine Anthony Bourdain. In the last episode of No Reservations before switching to CNN and the newly named Part’s Unknown (essentially the same show) he concluded with a Brooklyn installment. That’s when I first saw this:

I was keeping notes on the episode as ideas for great places to go and try in the borough I love so much—Chef’s Table immediately made it to the top of that list. I usually do some research into the location, fare, chefs, history, etc., before dining at the restaurant, but this time was unique. A quick trip to their website will yield a cursory overview of the reservation method, dates, and dress code, but it doesn’t sport the usual façade of a major Michelin restaurant. That is when I realized Brooklyn Fare is a gourmet grocery store. This makes Chef’s Table even more unique that it already is—I love the idea of having an amazing restaurant nestled in (or around) a grocery store.

After a trip to their website came up pretty much empty I started searching for a bio on Chef César Ramirez, the chef at residence at Chef’s Table. He worked at Bouley, another great restaurant in New York City with one Michelin star, and also at Bar Blanc in the West Village. According to NY Times, he had a following before coming to Chef’s Table. He is Mexican, raised in Chicago, cooking French-Japanese fusion. This mix of culture in his cooking, aside from him being a self-taught chef, might be part of the appeal of his cooking. I also found he doesn’t allow note-taking or pictures in his restaurants, which I hate doing anyway and I don’t disagree with his rules.

The restaurant has 18 seats, arranged as a 3-sided square around an open kitchen where Chef Ramirez and his crew will work. This is where my knowledge caps and I usually travel to websites like Yelp, Eater, and let’s face it, Wikipedia. I read about an intimate foodie atmosphere with knowledgeable staff. (notably Michele Smith, former Captain and Sommolier at Per Se) I also read countless references to Alinie, (Grant Achatz) Daniel, (Daniel Boulud) Le Bernardin, (Eric Ripert) and Per Se (Thomas Keller)—that’s an amazing group to be compared to, and reviewers are constantly saying it is better! Remember some of my previous attempts at explaining how to eat at a three Michelin star restaurant? Dialing up the douche factor and honing in on your inner critic… the great restaurants live up to every expectation. The great restaurants don’t make me feel bad for expecting the best. From their amazing ingredients to their fantastically composed and beautiful dishes, I’m not worried.

Thanks Faisal Sultan! He risked it so I don't have to.

The uni on brioche with black truffle looks divine—I hope it’s on the menu. Remember how I said Chef Ramirez doesn’t allow pictures? Well, I guess he let a few slide. 

- Adam from Tipped Mixology