Culinary Sagacity

~Thought for Food~

The Cathayans believed that the soul or mind is located not in the head but in the stomach.

Doubtless this explains why they fret so much about the preparation and serving of food.

It may also explain why their memories are so much better than ours.

Information is stored not in the finite head, but in the expandable stomach.

--Cyrus Spitama in Gore Vidal's Creation



Friday, July 30, 2010

The New Brooklyn Fare Kitchen

After weeks of remodeling, a long wait for the Molteni stove to arrive from France, and a slight spacial expansion, Brooklyn Fare Kitchen, home of Chef Cesar Ramirez, has a knock-down drag-out gorgeous new space.

The space is more like a theater than a kitchen, which is fitting for food that shines like a hit Broadway show.  Yes, Ramirez and his team do cook all day in this space, preparing the food sold in the gourmet Brooklyn Fare Market as well as the Kitchen, but when guests arrive, the place has been so thoroughly cleaned and shined you'd almost think nobody ever cooked a thing in there.

The team, minus Doug Kim, who was behind the camera.
The optimistic Cesar Ramirez had hoped this process would only take a week, so booking was closed from July1-8, but when July 9 rolled around and the place was still a work in progress, he didn't disappoint the people who'd waited months for their seats, and he managed to perform despite the drywall, brilliantly so.

"The Ferrari of stoves."
When Cesar showed me around the new Kitchen, pointing out all the bells and whistles in the custom made counter, he looked as excited as a kid in his own shiny new candy factory.  Showing off the new Molteni stove, he said with glee "This is the Ferrari of stoves!  And we have the only Molteni salamander in America!"

The only Molteni salamander in America.
Even with seating up from 12 to 18, and the price up too, there's still a long wait list.  But with the expansion of the kitchen, and his team, Cesar Ramirez has upped the menu as well.



All photos were shot by Cesar Ramirez's newest team member, the multi-talented Douglas Kim.  Thanks Doug!

The new Brooklyn Fare Kitchen work/eat space was designed by Ken Schimpf, founder of KDS Consulting & Design, Inc.  (http://www.kdsconsulting.net/index.html)

10 comments:

  1. This place is amazing! How much does it cost now?

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  2. 在莫非定律中有項笨蛋定律:「一個組織中的笨蛋,恆大於等於三分之二。」. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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  3. Cool I haven't seen new pcitures of the place anywhere else yet.

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  4. 心中醒,口中說,紙上作,不從身上習過,皆無用也。..................................................

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  5. I read it's now $125. Is this true?

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  6. The price is now $135. But the Chef is now serving much more food than previously! It's still BYOB, liquor license is pending...

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