Brooklyn Fare Now Has Room for Eighteen

Photo: Hannah Whitaker/New York Magazine

Since the minuscule Brooklyn Fare opened last summer, its single table’s twelve communal seats have been booked months in advance. But in what constitutes a major expansion, the dining room’s been beefed up so it can comfortably accommodate six more guests. That means chef César Ramirez can now serve his beloved tasting menu ($135) to 40 guests a night, and he’ll also open up Sundays and Mondays for groups of ten to twelve. The menu has grown, too — from fifteen to twenty courses, including canapés, and, this week, the scallops with corn purée and pork belly pictured — and will soon offer wine pairings. The courses on offer will change nightly; read on for a sample menu.

Tomatoes three ways

Scallops with corn puree and pork belly

Poached egg with cod cheek and sugar snap pea puree

Local tilefish in a Thai bouillabaisse

Langoustine with fois gras and cabbage

Homemade ravioli with rabbit

Veal with mustard greens and asparagus sauce

Champagne sorbet with coconut and kaffir lime

Strawberries with yogurt sorbet.

Brooklyn Fare, 200 Schermerhorn St., nr. Hoyt St., Downtown Brooklyn; 718-243-0050.

Brooklyn Fare Now Has Room for Eighteen