A day when I stopped my chopsticks. Bluefin tuna with caviar and avocado quinoa👍 mushrooms and wagyu dumplings👍 mushroom truffle chicken soup👍buckwheat cake👍Sacher cake The tuna is fresh and plump, the actual content is very rich, the tuna is full of a Layered caviar, avocado and quinoa rice seasoned with various herbs, the taste is very layered. Chicken soup with mushrooms and truffles seems unremarkable (actually I took too ugly [tears]), the chicken soup is delicious at first, but with the blessing of foie gras and black truffle, fresh eyebrows! The cute-looking Italian wagyu dumplings are also very pleasing, the fillings are delicate and loose, and the sauce is thick but slightly salty. In addition to the resident guest sobacha cake, new cakes are updated every week. For example, last week’s new product is coconut cake, this week is Sacher torte (Sacher cake), two layers of heavy chocolate cake with apricot jam filled with a mellow glaze. chocolate sauce. And the sobacha cake🥰, which is a must-order every time, the mellow and non-greasy cream and the cloud-like cake body, the taste of happiness is the taste of love.
Chef’s Table at Brooklyn Fare
The highlight of this trip to the United States is also the most expensive meal
Only one word value after eating
12 course is basically delicious and surprising
Hokkaido sea urchin with black truffle
This soup is so delicious, I feel like I can drink 20 bowls by myself
The two meat courses are very average
Duck meat is very ordinary, nothing worth talking about
Wagyu is A4 Kagoshima Wagyu
But this one is too tired for me, it only feels oily in the mouth
Frozen soufflé has never been eaten before, amazing
After a meal, truffles, wine and tips are about 600+ per person. I’m very full. I’m not sure if I will revisit, but I think I have to try at least once if I have a chance.
The last time I ate Chef's Table was a long time ago, when it was still in Brooklyn. After a few years, try again. Officials say that his dishes are inspired by Japanese ingredients while using French cuisine techniques. There are 14 dishes for dinner, just in time for the white truffle season. I look forward to it. The restaurant does not provide bread. Except for the two red meat dishes, most of the dishes are mainly seafood. I like low carb to the end. —————— Caviar caviar crispy tart, light pink fish sashimi, with plump caviar and basil flower, crispy tart is thin and crisp. It is recommended to eat it in one bite. The amount of each ingredient is sufficient and balanced, and it is delicious. Hokkaido sea urchin Hokkaido sea urchin with bread and white truffle, this dish is so delicious! The surface of the bread is lightly burnt and crisp, the sea urchin is soft and the taste is sweet and rich. The white truffle is thinly sliced and the aroma is tangy. Eat two bites, heaven is nothing more than that. saba mackerel custard seafood steamed egg with some soup on it, the soup is fresh and tender. Scallop kinmedai golden eye bream langoustine foie gras with crayfish, this is the first time I saw this match, unexpected harmony. chiba akamutsu Redthroat fish in Chiba City, covered with white truffles. The red throat meat is fat and delicious, and the meat is hung between the crispy fish bones, with plenty of white truffle, satisfying. Duck, I have never loved duck meat, but the duck meat here has the texture of wagyu beef, which is plump and chewy. Wagyu A5 Wagyu beef, the texture and taste of the meat is not much to say, it is all good. pear smoothie with pear flavor, refreshing and perfect. Milk milk ice cream with caramel and white truffles, each flavor is very rich, like a solo dance. After being put together, they are intertwined so fusion, like a stage play with three protagonists. The milk is rich and not sweet, the caramel is sticky and sweet, and the white truffle has a strong aroma. The three flavors are intertwined, making it a perfect dessert! Frozen souffle, the first time I ate it, it has a very special taste, a bit hard, I want to eat popsicle again. After petit four's whole meal, the most impressive thing is the sea urchin and white truffle milk ice cream. The entire menu is full of seafood, but also red meat, which is my favorite combination. The key ingredients are very traditional, not too messy, and the production and taste are steady and steady. It seems to be stable and not particularly brilliant, but carefully aftertaste the combination of ingredients and sauces, the delicateness of the taste, and the quality of each dish are of high standards. It has always been thought that the taste is really delicious in the ordinary. Chefs table does not have the dishes that attract the attention of Internet celebrity restaurants today, nor does it have rare ingredients and cooking techniques, but the overall experience is very comfortable. What kind of cuisine is not important anymore, Samsung and top 50 still deserve their names after so many years.
Moving from Brooklyn to Manhattan, this restaurant is still difficult to book a seat. Only 400 calls were made. Although the positioning process is frustrating, it is definitely worth it after the meal! The materials are exquisite, but also real. Compared to many creative and artistic restaurants, this restaurant is very sincere. Inspired by Japanese style cuisine, it combines French and new American style, which is very suitable for Asian tastes. If you are willing to spend money for a good meal, this restaurant is the top choice in New York!