Comments on: Brooklyn Fare 2

By: jessica

jessica — Wed, 07 Apr 2010 12:01:16 +0000

Culinary Sagacity, thanks for the info. In the future, please disclose your affiliation, but I’ll be a facebook fan for sure, and I’m looking forward to my next reservation, in just a couple of weeks.

By: Culinary Sagacity

Culinary Sagacity — Tue, 06 Apr 2010 20:25:52 +0000

Beautiful pictures! One important correction though: For the last 6-ish years there, Cesar Ramirez was not the “sous chef” at Bouley, he was the Chef de Cuisine. He ran the kitchen, planning and preparing the food that earned the restaurant 2 Michelin stars. When Bouley lost Cesar, it lost one of those Michelin stars along with him.

BTW, Brooklyn Fare is finally on Facebook!
http://www.facebook.com/pages/Brooklyn-NY/Brooklyn-Fare-Kitchen-Market/105845076110802?ref=ts

By: Carolina

Carolina — Sun, 14 Feb 2010 16:38:17 +0000

I think the herb is espasote. It is a fairly little-known Mexican herb. but it is very easy to grow. Many seed catalogs sell the seeds.

By: Jean Has Been Shopping

Jean Has Been Shopping — Sun, 31 Jan 2010 15:36:01 +0000

Everything looks so fresh!!
Duck testicle, eh? At least you were game.

By: jessica

jessica — Fri, 29 Jan 2010 02:46:23 +0000

Jai, I do get really antsy but I usually only snap one shot of each dish. Cesar was the sous chef at Bouley before, and probably had to do a lot with why I had some great brunches there, even though I didn’t know it at the time. I definitely recommend Brooklyn Fare to everyone!

By: Jai

Jai — Fri, 29 Jan 2010 01:32:30 +0000

I would love to experience a meal like this! How do you even have the motivation to take photos? I’d be devouring it instantly. Where did Cesar stage before opening Brooklyn Fare? The man has tremendous skills and standards. My mouth is watering and my stomach’s growling. LOL

By: jessica

jessica — Wed, 27 Jan 2010 04:51:50 +0000

Natasha, let me know if you do!

Jen, yea, I think we should play the lotto.

Famdoc, ooh, you had a eggplant parm. Sounds so regular but nothing Cesar makes is regular. I did just see the Alan Richman piece so I bet it will be harder to get reservations now. I’m glad I booked it again already!

Joanne, really Cesar deserves all the credit.

RobertR, I didn’t remember what the sauce was exactly so I didn’t want to write it. It was some sort of demi-glace I think and the parmesan cream was underneath. Sorry, sometimes when meals are this lengthy, things get a little fuzzy.

By: RobertR

RobertR — Wed, 27 Jan 2010 02:30:08 +0000

Wonderful photos and videos.

Also I was curious about the saucing on the veal. Is that the Parmesan cream topping the veal?

Thank you and I thoroughly enjoy your site!

By: Joanne

Joanne — Tue, 26 Jan 2010 18:46:27 +0000

this restaurant looks awesome! Or maybe your photography is just insanely good. Or both! So lucky that you got to talk to the chef one-on-one!

By: Barbara

Barbara — Tue, 26 Jan 2010 17:13:46 +0000

Great post!
Every photo and video was better than the one before! Such a pleasure to see. Thanks!