13 Weeks of Adventure: Week 5 - Chef's Table at Brooklyn Fare

A luxury speakeasy that takes dinner service to the next level.

Welcome to Love + Travel, a chronicling of thoughts and adventures.

Please enjoy my latest piece, Week 4 - The Center for Fiction, or the entirety of my work, here.

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My anniversary was earlier this month.

Much can be said about what love and six glorious years of dating have taught me, but nothing stands out more than the consistent reminder that I am capable.

I used to think courage was loud and boldly assertive, but instead, it often comes from a quiet inner voice that says, “I will try again. ”

Every adventure in life begins with a single step in the direction of what we believe. Take one step, and then another, and if you lose your footing, try again.

I hope this series and my writing, in general, are reminders that nothing is off-limits to you.

Every landscape is waiting to cradle your footstep.

You enrich every shore that feels your touch.

I’m rooting for you - you are capable.

♥️ RL

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When someone is formally dressed in a supermarket, it is often assumed they are making a quick stop to pick up flowers for their host or grab breath mints before heading to a show. However, at Brooklyn Fare, renowned for its gourmet offerings, the grocery store itself is part of the experience. For those in the know, a hidden treasure awaits within its aisles.

And there is nothing like being in on a secret.

In the back of the store, nestled behind shelves of coffee and tea, lies a speakeasy of epic proportions. Upon entering a concealed dining room, patrons are treated to Chef’s Table, a luxurious culinary experience featuring a 15-course tasting menu. This high-level performance showcases the finest in ingredients, preparation, and delivery.

It is both energizing and relaxing to witness and gives new meaning to dinner and a show.

Proceed through the entrance closest to 9th Avenue.

While there is much to take in, the impressive level of hospitality is not overwhelming. In fact, nothing about Chef’s Table is off-putting.  The overhead fluorescent bulbs and brightly colored shelves of its market entry are replaced by mellow track lighting and cream-colored walls. Copper pots, organized by ascending size, hang carefully above the range, shelves of polished cloches serve as a symbol of elevated presentation, while chrome and black finishes work in tandem to brighten and subdue the space. This skilled balancing act naturally extended to the evening’s playlist as R&B, funk, and house music were punctuated with hits by Childish Gambino and remixes to Nina Simone.

There are two forms of seating. Dining tables line the exterior walls, offering privacy and relaxed comfort with tufted banquettes and vases of palm fronds. Though removed, a view of the kitchen is still available as the setting is thoughtfully elevated. Guests in cushioned bar stools have a front-row view of the action from the U-shaped countertop in the center of the room. It serves as the central pedestal for the evening’s displays.

Strawberry soba-cha, Reisling, and seltzer

You know how some foods are too pretty to eat? That could be said about every item on this tasting menu, but that certainly didn’t stop me from indulging.  Everything was of the highest quality and decadently sumptuous.  If I had to choose only one thing to sample again, it would be the rhubarb sorbet dessert – it was that good! Though, I think Phil said, “Wow!” after every spoonful of truffle Belgium broth.  The occasion was also my introduction to wineberries - a textural cross between black and raspberries, though smaller, less fuzzy, and with more of a watery taste. 

It should come as no surprise, though, that the best part of the night, hands down, was the wait service. After all, it’s not what you do; it’s how you do it.  Instead of a designated server for the evening, we interacted with each staffer, and they all provided details about the cooking process, ingredients, and techniques. As foodies, there was a lot of discussion about flavor profiles, pairings, and texture, which they gladly embraced.  The menu changes daily and adapts to the season, but most surprisingly, selective items, like the A5 Wagyu, need special clearances to import because of their uniqueness.  Chefs Max Natmessnig and Marco Prins visited the table to plate and checked in at the end of service, but a major shout-out goes to Amanda, Becca, and Se-Yeong for top-notch service and for answering our every question.

Me, satisfied.

Celebrating love made this experience even more special - it is absolutely worth repeating. When I do, I'll be perched at the counter, savoring the view of chefs wielding their tweezers, squeeze bottles, and piping bags.

So, if you find yourself in a Hell's Kitchen grocery store wondering why there is a host stand and a suited attendant across from the rotisserie chicken, you might be in Brooklyn Fare and steps away from Chef’s Table, a flawless culinary adventure.

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LET ME KNOW

What's your favorite type of cuisine, and do you have a go-to dish when dining out?

What’s your idea of a perfect romantic evening?

How important are anniversaries to you, and do you like to plan in advance or be spontaneous?

What kind of atmosphere do you prefer in a speakeasy – lively and bustling or quiet and intimate?