I was intrigued by Sam Sifton’s review of a restaurant named “Chef’s Table at Brooklyn Fare”.
Here are two of Mr. Sifton’s sentences that made me smile: “A meal at the Chef’s Table costs $165 a person, not including tip or the wine you bring. That is either expensive or not, depending on your bank balance, but it is worth the money whatever your answer.”
Here are another few nice sentences: “The Chef’s Table has no liquor license, but has stemware for every style of wine and an attractive ice bin in which to store bottles. There is no corkage fee. (You will pay for broken glasses, though.) Some of the customers drink expensive Champagne or white Burgundy. Others, cheap chardonnay. They bring ancient ports for the end of the meal, middling sangiovese, excellent Muscadets. Ms. Smith, a sommelier currently without portfolio, nods politely at customers’ choices, and expresses a desire for the restaurant’s liquor license to come through.
Obviously, it’s hard to get in, and there is something intimidating about this restaurant. But then again, there’s something intimidating about beauty.
I’d love to hear from people who have been to Chef’s Table, I'm especially interested in the sommelier.