An unassuming doorway at the back of a bustling grocery store opens into the understated luxury of Chef’s Table at Brooklyn Fare. The warm, minimalist dining room is illuminated by muted lighting and anchored by a glossy walnut U-shaped chef’s counter, which offers diners a front-row view of the open kitchen. Additional seating in plush leather banquettes lines the room’s perimeter for a more relaxed approach to the evening.
At the heart of the experience is a dynamic, 14-course tasting menu that evolves daily, showcasing the finest, and often luxury, seasonal ingredients. Seafood takes center stage, with Michelin-praised highlights including sea scallops in rich brown butter, turbot paired with firefly squid and herb-infused buttermilk, and buri tartare complemented by smoky crème fraîche and finger lime. Enhancing the culinary journey is an award-winning wine program supported by a 7,000-bottle cellar. Celebrated for its depth and precision, the program offers expertly curated pairings and an exceptional à la carte selection.
Since 2023, the restaurant has been guided by Executive Chefs Max Natmessnig and Marco Prins, both alumni of Chef’s Table’s original Brooklyn location. Together, they bring a shared passion for innovation and craftsmanship, propelling the restaurant into its next chapter while preserving its storied legacy.
Raised in Austria, Natmessnig began his culinary career as a stagiaire at Auberge de L’Ile Barbe in Lyon, France. His career took him to some of the world’s most renowned kitchens, including Alois in Munich, Steirereck in Vienna, and Oud Sluis in the Netherlands. In 2009, he worked alongside Prins at the original Brooklyn location of Chef’s Table, forging a partnership that now flourishes in Hell’s Kitchen. Outside the kitchen, Natmessnig is an avid fly-fisherman, a pursuit that mirrors his meticulous attention to detail and patience in his craft.
Originally from Holland, Prins was inspired by his mother’s home-cooked meals to pursue a culinary career at 16. After training at a culinary school in Rotterdam, Marco honed his skills in Michelin-starred kitchens across Europe and New York. Known for blending innovation with tradition, Prins’ precise and imaginative approach to the tasting menu reflects his deep respect for culinary artistry. The two chefs bring a dynamic new synergy to the kitchen and evolving culinary styles.
Chef’s Table at Brooklyn Fare’s reputation as a culinary powerhouse began in Brooklyn, where it garnered accolades, including a spot on The World’s 50 Best Restaurants expanded list. Its move to Manhattan further solidified its position among the city’s elite dining destinations. However, the restaurant faced a pivotal moment in 2023 when its founding chef, César Ramirez, departed, prompting a temporary closure. Michelin subsequently revoked its three stars, marking the transition to a new era under Natmessnig and Prins’ leadership.
As the reinvented Chef’s Table at Brooklyn Fare embarks on a new chapter while honoring its storied past, the restaurant continues to promise greatness, offering a dining experience defined by innovation, precision, and dedication to culinary artistry.
