In the world of fine dining, my favorite in the United States is Chef’s Table at Brooklyn Fare in New York City. At first glance you may be double checking Google Maps because it somehow directed you to a local grocery store. However, tucked away at a discreet corner of the store, you’ll find the gateway to some of the tastiest, most innovative, perfectly seasoned, and beautifully presented cuisine. First, there are some decisions you’ll need to make upfront after being seated at the long wooden counter.
Beverages are always a first but soon, if you’re lucky, you’ll be asked about a supplemental truffle option. Look, this place isn’t cheap but if you can afford it (yes, make that decision to eat peanut butter and jelly sandwiches the rest of the mouth), add the truffle option. Trust me, it’s really worth it. Other fancy pants restaurants ladening with Michelin stars don’t treat it with as much respect and care as does Chef Ramirez.
White Truffle from Alba
On the evening which I’d visited (11/19/2019), the wonderful white truffle from Alba, Italy showered a gaggle of Hokkaido uni atop a perfectly toasted brioche base. The aroma gave me a great big hug and the first bite in release an avalanche of the subtle salty of the sea infused with deep earthy tones. It was a delicious symphony of fresh flavors, I still think about that dish with fondness.
Another dish forever staple-gunned to my brain is a delicate filet of white fish sitting in a rich sauce. The plating was a visual treat as the multiple lighting sources made for a disco ball effect on the table (in the best possible sense of a disco ball). We were seat at the end of the long counter so the chef and staff checked in with us often. By the end of the night, we got a chance to chat with them about each dish. Everyone was very kind and casual which made for a relaxing dinner. Both myself and my dining partner came off a 10 hr workday with several stressful meetings. So this was especially appreciated.
White Truffle Ice Cream
The last course featuring our truffle supplement came in the form of ice cream topped with a generous heap of white truffle. Every bite and dish had been delicious and well balanced and this ice cream was no exception. The ice cream itself was velvety smooth and the truffle put it at the inflection point between sweet and savory –absolutely magnificent.
At the end of the meal, I was both happy and sad. Happy that it was such a fun and innovative experience but sad that it had ended and that I live on the west coast so coming to this restaurant again will require a bit of planning. Chef Ramirez wished us well and was even kind enough to sign our menus.