Brooklyn Fare's comeback story is both inspiring and tantalizing! 🌟 It's a testament to resilience and culinary artistry, showcasing how passion and dedication can reignite a legendary dining experience.

First off -- I love the production quality of this video and your channel! A hugely underrated gem that deserves more recognition. I get that this video is meant to be teaser for the actual reviews on your website, but I'm curious to hear more candid thoughts in your video reviews (as you had done for Atelier Crenn). Unless they are outlined in your newsletter (in which case, I will subscribe). Specifically: 1/ How the new CTBF compares the old one, when Cesar was at the helm. The style and procession mirrors those of its predecessor (Japanese-leaning), but does it match in creativity and execution? It looks like >75% of the courses have caviar, truffle and uni, which is understandable given the price-point and ensuring diners feel like they're getting 'value' from the meal. But as Frank (commentator below) opined, these feel like easy, expensive cop-outs. At any point during the meal, did you ever crave, say, an immaculately cooked piece of fish or humble vegetable with unexpectedly innovative accoutrements? 2/ The wine pairings feel a little underwhelming -- the opportunities to produce a white burgundy and a potentially epic Pauillac come down to 2 decent bottles that I'd happily drink (the Macon Verge especially) but not those I associate with an aspirational 3* restaurant. Not saying they should have poured a Batard-Montrachet, but it would be nice to see upgrades beyond bottles that go at~$60 retail (and readily available anywhere) given the wine pairing is $320 and they use Zaltos. I don't think anyone's gagging for a Reserve de la Comtesse either. I'm assuming the Dom P was bonus for PPXs. 3/ This isn't a knock against the video, but merely a question: does it ever get awkward for the restaurant to accommodate all the filming (and it looks like a day out with the chefs!) and then for you to properly evaluate the food? The fact that you do that and still don't give all restaurants S3 rankings -- props to you for doing that. But where do you draw the line?

Fantastic review and your production value is nothing less of amazing! .

Love the new details with circling the food and adding details. Love you’re work!

Smashed it again guys, great video!

Love the format...this makes me want to go to Chef's Table.

Love the new editing. Beautiful video as always. Great job!

Looks tasty! Will be interesting to see where they end up in next years Michelin guide

Another way of filming . Great guys !

An outstanding video guys!! 💕

Another amazing video ❤

Looks like an amazing meal!

You should have 10M subs

love the food description editing! is that new

Bluefin, crab, uni. Few chefs can screw that up. Then sushi with more uni, Then scallop, then norwegian langoustine, then turbot over razor clam, then squab, then wagyu. Lets face it, this is a who is who of only top ingredients. If they want to prove they can cook they should try more obscure ingredients and try to let them speak.

Great, once again

Very cool!!!!! 🔥🔥🔥🔥🔥 Thank you!!! 👑👑👑👑👑👑👑🔥🔥🔥🔥🔥🔥🔥🔥

Would love a video of what y’all eat in a typical day when not dining out at all these phenomenal places!

Excellent! The food looked delicious - and not so tweezer-happy with the garnishes - I like that. Flavour combinations I feel were just a little safe? All in all very good review, you both looked like you enjoyed every dish with-out any bad critique, it looked fun :) Love the animations to describe whats on the plate also.

S2?! Wow you guys have high standards. Meanwhile the editing on this video is extraordinary!

Reserve de la Comtesse is Pichon Lalande's second wine. It is not the wine that was classified in 1855.

GOOD

Spent nearly a grand.......& get a five cent candle at the end.....

Didn’t really hear your thoughts regarding the wine pairing. Was it not worth it?

japan has a chokehold on the fine dining industry right now

I would also like to know if there are non-alcoholic drink pairings, as I cannot drink

food looks amazing but that wine pairing is terrible for $320!

plz go to rezdora :D

Say it with me now…. Ssshhhiiisssssssssooooo…. Not shisho.

The carbon footprint of this restaurant must suck pretty badly.

for me pretty big gap towards chef mark and moor hall in UK . not to mentions its quite ridiculous imo to have every dish one or two ingredients traveld around half the planet. great video still. thank you.

I appreciate it, but they spend way too much for shipping.

A4??! At A5 ms12 prices?

If there has ever been a Frantzen & Zen rip off ! Here we have it 😮😮😮

you guys were in town and didn't reach out to me to meet up? shame on you. we could have gone back to Luthun together..tisk tisk 😏

My god, that overcoat at 48 seconds. Where did you get it? I love it! Would suit my girlfriend no end