César Ramirez Opens César After Leaving Chef’s Table at Brooklyn Fare

One of New York City’s former Michelin three-starred chefs is back on the scene.

César Ramirez, who used to head up the kitchen at Chef’s Table at Brooklyn Fare, opened his namesake restaurant, César, on Tuesday. Located in SoHo, it’s a much larger space than he once had, with 13 counter seats and 36 table seats. The menu, however, has some similarities: There’s still a strong focus on seafood, and a few of Ramirez’s signature dishes appear here once again.

“This restaurant is the fruit of my many years of discipline, focus, sacrifice, blood, sweat, and tears,” Ramirez said in a statement. “I want my guests to reconnect with memories that food can evoke, and to feel cherished during their meal.”

The dinner menu, which will include 12 to 14 courses, runs $365 per person. While many of the plates highlight seafood—like in Ramirez’s truffle Hokkaido sea urchin on brioche—a couple dishes emphasize meat or game from specialty farms, such as quail from Wolfe Ranch. The flavors pull from Ramirez’s experiences around the world, meaning you’ll encounter Asian and European influences alongside tastes of the chef’s Spanish and Mexican heritage.

To accompany the meal, the head sommelier John McKenna has crafted a wine list with labels from across the globe. Whether you’re celebrating or not, you can also opt for a glass of bubbly from the roaming Champagne cart, which was handcrafted by artisan Andrew Nebbett. As Ramirez takes his place behind the 30-foot custom-made island in the kitchen, you can sip on your libation of choice while taking in the culinary artistry, as well as the restaurant’s simple yet luxe design.

Those who follow the world of culinary drama likely already know that Ramirez’s time at Chef’s Table didn’t end harmoniously. The chef was engaged in a legal battle with the owner of the restaurant—which held on to three Michelin stars for more than a decade—including claims that Ramirez had stolen equipment from the kitchen, which he has denied. Since then, Chef’s Table has reopened with two new chefs at the helm, and Ramirez is hoping to move past all the hullabaloo.

“He’s excited to cook for his guests again and has moved on in his life,” a representative for the new restaurant told Robb Report in an email. (Ramirez otherwise declined to comment on his time at Chef’s Table.)

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César is open six days a week, with eight nightly seatings.

Click here to see all the images of César.