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.
