Frozen tonka bean soufflé with yuzu marmalade | Sudachi with fingerlime | Vanilla and white chocolate tart, hazelnut, apple
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Frozen tonka bean soufflé with yuzu marmalade | Sudachi with fingerlime | Vanilla and white chocolate tart, hazelnut, apple
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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#cityfoodsters_chefstableatbrooklynfare
A5 Miyazaki wagyu, black truffle, and mushroom
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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King crab, koshihikari rice, shiso
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Golden eye snapper from Chiba, Matsutake mushroom
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Baby red snapper from Kagoshima cooked over binchotan and kissed by a coal, ginger, wasabi, pea tendrils
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Croissant bread ?
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Caviar with dashi sabayon
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Faroe Island langoustine: Pickled daikon | Ravioli
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Faroe Island langoustine: Yuzu, crispy kelp
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Uni from Hokkaido, black truffle, brioche | Fried Iwashi
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Tartlet of Lake Biwa trout roe
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
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Chef César Ramirez's 3* restaurant: The Chef's Table at Brooklyn Fare. This is simply one of the best meals in NYC. Guests sit around a U-shaped counter and watch all of the action up close. The cuisine is heavily Japanese-French influenced and execution is top-notch. There is also a big focus on ingredients and only using the best available. Excited to revisit when they open up their new spot in Manhattan!
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Chef's Table at Brooklyn Fare, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_chefstableatbrooklynfare
