Brooklyn Fare chef
César Ramirez has stalled plans to convert the $70, eight-to-ten-course, BYOB weeknight dinners (made for twelve guests a night) into a stand-alone, 50-seat restaurant next door. "We decided that if we took all of this apart, it just wouldn't have the same feel," Ramirez told us. The intimate restaurant has raised its prices (to $95) and now serves fourteen to eighteen courses. "We're booked until April, and I really don't want to mess around with how it's working," he explained. Instead, Ramirez will move the walk-in cooler in May, get a new stove, hire a waiter, and add six more chairs at the dinner table. Come June, he hopes to add wine pairings.
Brooklyn Fare chef
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