Renowned, upscale 20-course tasting menu that fuses French & Japanese flavors requires reservations. Based on 414 reviews, the restaurant has received a rating of 4.0 stars. Price $$$$
✔️ Dine-in ✔️ Takeout ✔️ Delivery
Address:
431 W 37th St, New York, NY 10018
Phone: (212) 216-9700
Social Profile: 
Hours
| Tuesday | 7 AM–10 PM |
| Wednesday | 7 AM–10 PM |
| Thursday | 7 AM–10 PM |
| Friday | 7 AM–10 PM |
| Saturday | 7 AM–10 PM |
| Sunday | Closed |
| Monday | 7 AM–10 PM |
Menu
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Reviews
caco
I was expecting a lot more from a 3 star michelin. I guess the general word for giving a 3/5 rating is that it lacks “soul”. We sat at the counter, expecting to see a lot of action at the kitchen, but that doesn’t really happen. The ambience is nice, but for sitting in a counter overlooking the kitchen, I was expecting to live more of that. The menu is quite pricey for the flavors of the food. Putting expensive ingredients from exquisite places does not mean the food will taste great. “Langoustine from Norway” kind pf thing. Service needs to be improved to be considered a 3 star, it lacks attentiveness. I would not recommend this restaurant for people with high expectations on the high star restaurants. I’ve recently been to Bruno Verjus Table, while it was a 1 star (recently turned into 2) and the service and food cannot be compared.
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Meng-Hsuan Tsai
My favorite Michelin restaurant among midtown so far. Celebrated our birthday here. Every dish is tasty. Some are extremely creative. A lot of unexpected layers. The service is amazing/friendly. I love seafood. Definitely coming back for the next seasonal menu
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Chris Spargo
One of the priciest meals in NYC ($430 person plus $350 for wine pairing, gratuity not included) but every course is exquisite, the service is very good, and the meal is perfectly paced. Approximately 10 courses plus palate cleanser, two desserts, and petite fours over a 2.5 hour period. Highlights include the A5 Miyazaki Wagyu tartare, aji over fried-seaweed wrapped Koshihikari rice, uni over foie gras on brioche, tuna, quail, and the frozen soufflé. Four seatings (5, 5:30, 8:30, 8:45) with six or seven tables and 20 places at the counter. The chef does not do the rounds, there is no menu or gift bag with granola or desserts when you depart, and your server tends to lose interest if you don’t cough up another $200 bucks for the add ons, but none of that matters much in the moment. Entrance is in the back of the grocery store , so expect a few stares from shoppers in workout clothes when you walk through in your dress or jacket (which are required for the men).
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Steve McCaa
A sublime experience with decadent food paired with exquisite wine. Throughly meets your expectations of what it should be. Each course stands alone and presents its own unique and surprising flavors.
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Bryan Shu Shu
Wandering the aisles of a supermarket in search of the entrance merely adds to the feeling of discovery. There are tables but sitting at the walnut counter watching the team is an integral part of the experience. Everyone is served at once by a smart black-suited team who prove that when service is really good, you barely notice it.
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Calvin X.
Shrinkflation severely hit this restaurant.
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Tim Tetlow
My wife and I had a flawless dining experience with the Chef’s Table at Brooklyn Fare. Having read the comments on many reviews I had some uncertainty on the service quality as well as wine pairings and explanations. The best contextualization is that both the service and the sommelier’s wine service is appropriately discrete and understated. It fits the style of fine dining in Europe and differs from some lower end American dining experiences where brash bombastic flamboyance prevails.
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Susanna GHKC
Fining dining at its finest! Chef Ramirez and his team were spectacular. Beautiful to see them working as a team. Enjoyed every bite and the experience
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Angela Zhang
We came here to celebrate my birthday. The experience is phenomenal. Every bite gives you multiple layers of flavors. The service is great. We sat at the counter and were able to watch the chefs preparing for our food. It’s definitely the best Michelin three star restaurants I have ever been to.
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Dan S
I’ve only been to just three 3-star restaurants in my life and this one was definitely interesting. Not exactly sure what went wrong, the food was mediocre (maybe because I’m not a fan of raw stuff like sashimi) but the service was great. I tried my hardest to hide it but they quickly noticed that I wasn’t enjoying the raw seafood when I was giving the plates to my friend. They offered me extra dessert to make up for it. The ambience was special though. Got to talk to some of the chefs after but they were extremely busy during the preparation time.
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