One Year In: The Culinary Celebration at Chef’s Table
When executive chefs Max Natmessnig and Marco Prins seized the kitchen helm a full year ago, they didn’t just pick up a menu. They cooked up a mind‑blowing experience that keeps diners coming back for more.
From Brooklyn Roots to Manhattan Glory
Moe Issa opened Brooklyn Floor in 2009, giving birth to the famed Chef’s Table. That tasting‑menu hotspot was Brooklyn’s lone Michelin‑three‑star jewel until it relocated to the heart of Manhattan in 2016.
Seafood Central, Global Flavor Twist
- Weekly jet‑sets of Japanese sea treasures arrive right on schedule.
- French technique meets Asian artistry; each bite is a passport to flavor town.
- The menu reads like a culinary adventure book: fish, noodles, subtle herbs, and a splash of sushi flair.
Natmessnig and Prins, who once cut a path together at the original Brooklyn spot, brought their European‑French mastery to the Manhattan re‑opening. Tourists and locals alike rave that it might be the “most extraordinary meal” in the city.
Why This Year Matters
It’s a year of rebuilding, refining, and -> delivering‑ that lightning‑fast recipe wizardry. Every dish is an invitation to taste the craftsmanship of a team that knows the world’s culinary map as well as any travel guide. There’s a touch of humor, a sprinkle of passion, and an endless wave of delicious excitement.
Chef’s Table at Brooklyn Fare: A Foodie’s Kitchen Adventure
Ever wondered what it’s like to watch a culinary wizard at work? Grab a seat at the 18‑seat counter or one of the sleek booths tucked behind the Brooklyn Fare grocery shop, and you’ll see Natmessnig, Prins, and their merry crew in action. These chefs have zig‑zagged through some of the world’s most celebrated kitchens—think Holland, Paris, Germany, and a splash of Michelin‑star bistro in New York—before converging on this Manhattan hotspot.
Meet the Team
- Josh Abromovici – a name that never fails to surprise. He’s sailed from Dutch kitchens to the culinary heights of Paris, then to Germany, and now adds a dash of Brooklyn magic.
- Natmessnig – previously masterminded French feasts, moving between Holland and Paris before landing at the Chef’s Table. He’s back again, bringing the same flair.
- Prins – a Michelin‑star veteran who’s served up delights in both New York and Europe, finally joining the Brooklyn Fare family in 2009.
Together, they orchestrate a tasting menu that can stretch to 12 courses or more—think of it as a culinary marathon where every stop is a picnic in the park.
What’s the Price?
For an epicurean adventure, the menu starts at $345 per person. Bask in the glossy plates, watch them dance, and maybe dream of becoming a kitchen maestro yourself.
Optional Audience Interactions
- Wine pairings – You can pick up a curated list of European wines from artisanal growers, or opt for a lighter touch.
- À la carte bottles – Grab those award‑winning bottles on the side if you’re feeling adventurous.
- Bring Your Own – Favor your own wine collection? Just let us know in advance and pay corkage starting at $175 for a 750ml bottle.
Final Thoughts
Whether you’re a seasoned foodie or just someone who likes to think about what’s on their plate, the Chef’s Table at Brooklyn Fare offers a three‑stage journey: the kitchen, the menu, and the fond desire to taste again.