It’s not all veggies in the magazine this week. Adam Platt heads over to a "bleak, even brutal" part of downtown Brooklyn to dine at César Ramirez’s Chef’s Table at Brooklyn Fare, the recent recipient of two Michelin stars and one open letter. Does it follow through on the promise of its accolades? "In terms of ingredients, composition, and virtuoso cooking skill, the answer is yes," writes Platt. But the place lacks the magic that "turns a good, even great, restaurant meal into a transplendent one." Meanwhile, Gillian Duffy gets Prune chef Gabrielle Hamilton’s recipe for roast capon, which does have a little magic of its own: juice-soaked bread-crumb "stuffing."