Menu to Taste

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

  • Tasting Menu (14 courses) | ~ (345)
  • Tasting Menu (345)
  • 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.
  • White truffle add-on (2 dishes) (245)

Dishes

  • 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
  • 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
  • Nori Tartelette — A5 Wagyu beef tartare, wasabi, caviar. Part of 20-24 Course Omakase Experience
  • Uni Waffle — Hokkaido uni, butternut truffle puree. Part of 20-24 Course Omakase Experience
  • Aged Cod — Fire-kissed with complex flavors. Part of 20-24 Course Omakase Experience
  • Sonoma Duck — Served with dried persimmons. 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%
  • Champagne – Dom Pérignon (Vintage) • Glass (125) — Vintage prestige Champagne for special occasions

Pairing

  • Non-Alcoholic Pairing (185)

Cocktails

  • Digestif Selection (28) — Japanese whisky and rare spirits.

The Experience

A theatrical room built around the chef's counter and in a hidden location. The meal is structured around a tasting menu and a wine pairing.

$360-430

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