Chef's Table at Brooklyn Fare
French-Japanese · New York · Michelin Two Stars · Chef Max Natmessnig, Marco Prins
Two-Michelin-star omakase-style tasting in Hell's Kitchen (hidden in back of Brooklyn Fare grocery). Executive Chefs Max Natmessnig (Austria) and Marco Prins (Netherlands), both former sous chefs here in 2010s. 20-24 small courses featuring seafood with Japanese influences and French technique. U-shaped walnut counter around open kitchen plus banquette tables. 7,000-bottle cellar (Champagne, Burgundy, Rhône, German, Austrian). Regained 2 stars in 2024 after losing 3 stars in 2023.
431 W 37th St, New York, NY 10018, New York
- Two Michelin Stars
- Best of Award of Excellence
- La Liste Top 1000 (Score: 83)
Menu
Tasting Menu
- Omakase Tasting Menu (345) — 20-24 small courses omakase-style (no choices). Seafood-focused with Japanese influences and French technique. Menu changes nightly. Recent dishes: foie gras with huckleberry and mole, beach glass oyster with aguachile, bluefin tuna, scallop with caviar in vin jaune sauce, A5/A4 wagyu (no supplements charged), uni waffle, Fujisan bread dessert glazed with Yamazaki 12 whisky. Duration ~2.5-3 hours. $200 deposit required (refunded after visit, not applied to bill). Formal/smart-casual attire.
- Tasting Menu (385)
- White truffle add-on (2 dishes) (245)
- Tasting Menu (14 courses) | ~ (345)
- Tasting Menu (345)
Cocktails
- Digestif Selection (28) — Japanese whisky and rare spirits.
Dishes
- New York Langoustine Selection — Japanese langoustine with French technique. Part of 20-24 Course Omakase Experience
- Oyster with Caviar — Beach glass oyster topped with caviar in aguachile. Part of 20-24 Course Omakase Experience
- Scallop with Caviar — Single scallop topped with caviar in vin jaune sauce. Part of 20-24 Course Omakase Experience
- BYOB Corkage Fee (175)
- Corkage Fee (BYO) (175)
- Sea Urchin Cream Puff — Umami-laced butterscotch, homage to Saison. Part of 20-24 Course Omakase Experience
- Caviar Course — Smoked finger lime potato. Part of 20-24 Course Omakase Experience
- A5 Wagyu Tongue — Luxurious preparation. Part of 20-24 Course Omakase Experience
- Halibut Course — Day boat halibut. Part of 20-24 Course Omakase Experience
- Abalone with Daikon — Technical preparation with acidic brightness. Part of 20-24 Course Omakase Experience
Wines
- Burgundy – Chablis Louis Michel Montée de Tonnerre (1er Cru) • Glass (75) — Mineral-driven Premier Cru Chablis
- Sake – Dassai 23 • Glass (65) — Premium junmai daiginjo sake polished to 23%
- German Riesling (55) — Premium German Riesling from 7,000-bottle cellar.
- Champagne – Dom Pérignon (Vintage) • Glass (125) — Vintage prestige Champagne for special occasions
- Typical All-In (food + wine, no tip) (665)
- Wine Pairing (320)
- Reserve Wine Pairing (320) — Premium wines including grand cru Burgundy.
- Wine Pairing | ~ (320)
$360-430
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- Quintessence — Tokyo (3 Michelin stars)
- Eleven Madison Park — New York (3 Michelin stars)