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?
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.
Thanks so much!! And yes, definitely not shy with the garnishes! The meal was leaning more “classic”, but with no compromise on flavour in our opinion and each bite was more surprising in flavour and dimension that I may seem. Don’t let the simplicity of the dishes food you, they know their stuff! An amazing and top meal!
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.
So true. I hate how many starred restaurants there are now. 3 stars means this is special and you should come to this country just for this. But you can eat blue fin tuna, oscietra caviar, truffles white and black, wagyu anywhere. Why go to Japan and eat Japanese beef (Wagyu) when you could go to London, New York or Paris. Why eat Italian white truffles in Italy when you can eat it in London, New York, Paris, Munich, Madrid. A good steak or langoustine you can eat in both a 3 star and a brasserie, but a sweetbread or tongue you can’t eat in most places. I can only think of The Kitchin in Scotland, St John in England and Japan which will serve these things. That’s unique and special, show me you’re actually different and have skill
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.
We hear you, and get it completely! There are so many restaurants now focused on local ingredients which is amazing… sooo, if there are a few restaurants that allow you to try some of the best luxury ingredients in the world, it also provides for an incredible menu too!
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.
Love the new details with circling the food and adding details. Love you’re work!
Thanks so much!!
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!
.
Thanks so much!!
Love the new editing. Beautiful video as always. Great job!
Thanks so much!!
Looks tasty! Will be interesting to see where they end up in next years Michelin guide
Love the format...this makes me want to go to Chef's Table.
Smashed it again guys, great video!
You should have 10M subs
Another way of filming . Great guys !
Thanks!!
Would love a video of what y’all eat in a typical day when not dining out at all these phenomenal places!
Haha, honestly not that exciting!! We try to stay relatively clean… with the occasional burger haha!
Looks like an amazing meal!
It was!!
japan has a chokehold on the fine dining industry right now
An outstanding video guys!! 💕
Very cool!!!!! 🔥🔥🔥🔥🔥 Thank you!!! 👑👑👑👑👑👑👑🔥🔥🔥🔥🔥🔥🔥🔥
🔥🔥🔥🔥🔥🔥
Great, once again
Thanks!!
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.
Thanks so much!! And yes, definitely not shy with the garnishes! The meal was leaning more “classic”, but with no compromise on flavour in our opinion and each bite was more surprising in flavour and dimension that I may seem. Don’t let the simplicity of the dishes food you, they know their stuff! An amazing and top meal!
@@S3Lifestylestop the cap. This place will not regain three stars.. Michelin going to see right through them….
@@S3Lifestyle awesome!
Another amazing video ❤
love the food description editing! is that new
S2?! Wow you guys have high standards.
Meanwhile the editing on this video is extraordinary!
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.
So true. I hate how many starred restaurants there are now. 3 stars means this is special and you should come to this country just for this. But you can eat blue fin tuna, oscietra caviar, truffles white and black, wagyu anywhere. Why go to Japan and eat Japanese beef (Wagyu) when you could go to London, New York or Paris. Why eat Italian white truffles in Italy when you can eat it in London, New York, Paris, Munich, Madrid.
A good steak or langoustine you can eat in both a 3 star and a brasserie, but a sweetbread or tongue you can’t eat in most places. I can only think of The Kitchin in Scotland, St John in England and Japan which will serve these things. That’s unique and special, show me you’re actually different and have skill
Couldn’t agree more!
Agreed until they couldn't source the quality wagyu small casinos in the US get
Haha, that was as ridiculous claim. @@brendantorpey9584
Thank you! You nailed it !
Reserve de la Comtesse is Pichon Lalande's second wine. It is not the wine that was classified in 1855.
You are absolutely right.
GOOD
Didn’t really hear your thoughts regarding the wine pairing. Was it not worth it?
Also curious
Spent nearly a grand.......& get a five cent candle at the end.....
food looks amazing but that wine pairing is terrible for $320!
I would also like to know if there are non-alcoholic drink pairings, as I cannot drink
We’re not actually sure, we didn’t hear about one and we didn’t ask! Sorry!
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.
We hear you, and get it completely! There are so many restaurants now focused on local ingredients which is amazing… sooo, if there are a few restaurants that allow you to try some of the best luxury ingredients in the world, it also provides for an incredible menu too!
plz go to rezdora :D
Definitely!! Looks so good!
I appreciate it, but they spend way too much for shipping.
Is Cesar still apart of this?
No, Chefs Max and Marco run the kitchen now! Cesar is opening something new.
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.
❤️❤️❤️
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