We are back in New York City to visit The Chef’s Table at Brooklyn Fare.
Chef’s Table at Brooklyn Fare, a three-Michelin-starred restaurant located in the back of a grocery store. As of July 2023, the restaurant is closed, and a multi-million dollar lawsuit between the celebrity chef and the entrepreneur. The question is: Where did it all go wrong?
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My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission – to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
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34 Comments
My collar sometimes decides to live it's own life. On behalf of him, please accept my sincere apologies. 🥂
Anyone know if Mr. The Guest has ever done videos on wine alone? I know he's a conesseur. I would love his break down on fave champagnes.
i haven't had dinner there, but i know multiple cooks who've worked there. they all tell the same story – the chef is stuck in the era of the 1970s, where it was commonplace to berate / beat / withhold pay from your staff, knowing that you were compensating them with the privilege of working for a star chef.
I believe the most important difference between Taian and this place is actually the depth of the table. The waiters had to stretch out whereas at Taian Table they remained standing upright while serving, crazy how such a small detail can make such a difference
that guy was alway notorious for being a total asshole. shocker-
What a great episode with a little touch of drama, and still great insight and perspective at the end.
Food looks well prepared but rather unimaginative… too much reliance on expensive ingredients imo
About the most critical you've been of a place I've seen so far.
I can't believe they couldn't tell your not comfortable . You can look in the dining room or even look at the cameras I know if somebody's not right or needs something. My feel about your dining experience is the staff knew any day was the last day so they just do the best they can to serve you .
WHEN U are visiting GUY SAVOY????
Chefs Table hyped up the trend of open kitchen. Hope this trend, and the tweezer/ mise en place cuisine, ends. But each as they like🤷🏼♀️
Woooo
The serving looks very uncomfortable and even unpleasant with the constantly leaning over a bar that's just a touch too wide
GIven the timing of your visit, I'm not surprised the space and the service was cold. You know yourself, that these closures do not happen "suddenly" 99.99% of the time. It's clear the fallout between Ramirez and Issa had been brewing for quite some time, which was reflected in the space and staff.
That mushroom shrimp thing… I can imagine taste might be exquisite, just like most if not all bites served, but the texture, I completely agree, atrocious, almost borderline lazy. For a restaurant of this level I’d expect them to find solutions for a more refined texture.
Food aside, most Michelin Star restaurants are run like a military camp. And very few countries in the world have laws that are in favour of the employees. For example in UK, specifically England, unless you worked or company for more than 2 years you basically have no legal standing and companies can discard of you with such ease. The laws created are completely against the regular employees rights.
Most restaurants treat their employees like expendable garbage. I wish them all the success they deserve.
$1.000.00 to eat at a counter, in the cold storage area, in the back of a store, in friggin' Brooklyn!?!?!
I guess, when you're brought up on BigMacs, you learn it's not What you know but Who you know!
🍔🍕🌭 (3-stars) PS: Bio's on the owners are sketchy if non existing
If you want an amazing chefs table experience check out EIGHT by Darren Maclean in Calgary. Michelin won't ever come to Calgary so you won't ever see it on any lists sadly.
Personally, If I had an in and out burger or Give guys, That's what I would consider fine dining.
Hey, Maybe you should do five guys or In and out ? Please Alexander!
Wine with EVERY course??? I'm surprised anyone would be able to judge competently how the food ACTUALLY tasted. If there isn't good company while dining, there can't be much joy in the experience.
Background music is awful.
Fine-dinning restaurant in a bodega is peak New York.
I love their restaurant but fooked man
Who cares if their gone….another overpriced, tiny portions, uppity people….who eats like that except people who have way too much money…when I’m fixing dinner I don’t use tweezers!
Apparently, comfort is not considered to be part of fine dining in this venue. Indeed, they seem to have gone out of their way to challenge their diners. Is this the new chic thing? I have had burgers at McDonald's in more comfortable conditions.
Frankly speaking, fine dining restaurants are for pretentious losers who wants to feel important and special, most of the self proclaimed foodies are losers going no where in life
The price better come with atmosphere and elegance. Otherwise I'm not interested.
Michellin and all rating system is a scam
this is not new in Michelin star Restaurant in NYC. research the french rockstar chefs like JG and Daniel. its just another thing that happens
This abuse goes on in every restaurant. While Alexander the Great sits in the dining room waxing poetic in his glory, horror scenes from "The Menu" play out in hallways, back rooms, and kitchens. No worries… "Your smile is part of your uniform."
I have worked at 3 well known true fine dining restaurants in the US. The most notorious was Charlie Trotter's in Chicago. What a toxic environment that was. The least of it was the time I was called into the GMs office and made to explain (for at least 45 minutes!) why I had the nerve to reenter the dining room and discus the course with a specific guest. When I set the plate before her and described the fingerling potato varietals with shaved truffle, I could see the confusion on her face (I'm good at reading the guests). She was unfamiliar with any kind of truffle besides the chocolate variety. We had a lovely chat and she was thrilled to learn something new. The long, unpaid hours that were demanded of us and the unfair tipping hierarchy made this place intolerable for anyone who actually cared about the guests.
I would have been interested to know how much this dinner cost
Mo Issa 👎