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

Preparing for the Night

Preparing for the Night

What goes into a trip to Chef's Table at Brooklyn Fare

I'd like to start off by saying yes, I am still here. Things have been understandably busy since I last made a post—I’ve just completed my first semester back in school, am fostering a young startup, working a demanding day job, and trying to have a life aside. This does not mean I have stopped eating, stopped enjoying nights out at fantastic restaurants, or stopped expanding my food knowledge while showing my passion for all things food… I’ve just stopped writing about them. Yet something happened today that hopefully changes all that; I got a reservation at Chef’s Table at Brooklyn Fare, Brooklyn’s only three Michelin star rated restaurant.

I’ve had the good fortune and opportunity to dine at a good deal of three Michelin star restaurants in my life, many right here in New York City, but I’ve been especially looking forward to going to Chef’s Table. Like a teenager waiting for their acceptance letter from their favorite university, I waited for my fate whenever I attempted to get a reservation. My hopes were dashed every time I called and was met with the all too clear, “I’m sorry…” Hoping to find a great restaurant to try for my upcoming birthday I tested my luck again—persistence conquers all.

The upcoming blog posts will stage my night, what I personally go through waiting to have an experience unlike any other in the field I both work in and love. I’m sure I am not alone in my planning and preparation for a big night, but I do not doubt I take things a step further than most. Maybe I will give fellow foodies around the world a comparable checklist for their own big nights, or maybe I’ll just give a little insight into my mind. At any rate, I hope it’s entertaining.

-Adam from Tipped Mixology