 Dining at Brooklyn Fare offers more than a special evening; rather, it’s a special event. An event where you’ve been invited into the eighteen-seat kitchen of César Ramirez for a chef’s table experience of one-bite canapés, small plates and conversation, all wrapped up in a symphony of Japanese-reminiscent hospitality and precision in flavor combinations and presentations. Chef Ramirez’s travels to Spain, the Mediterranean, Asia and France, and his extensive background at Bouley and Comerç 24 (in Barcelona), shine as he pushes the limits of culinary creativity with a menu of up to 20 dishes drawing on the best of the season. Diners receive the evening’s menu that has one-word labels, such as Salmon, Tomatoes and Raviolo. But that’s where the simplicity stops. Dishes change frequently, but have included Tomato 7 Ways with delicate portions of tomato flakes, tomatoes cooked for eight hours in sugar, tomato gazpacho, and four other preparations. Fruit flavors were maximized in ways tailored to each: the intense taste of watermelon was elevated through vacuum packing immediately after they were picked. White Sicilian anchovies were accompanied with asparagus, snails, cod cheeks and pickled onions. Duck in a main-course dish hailed from an upstate New York farm specializing only in duck and had a rich, deep flavor combined with grilled figs in a port wine reduction. The usual fine dining elements abound, from foie gras foam to caviar, appropriately chilled spoons and warmed plates.
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