How much is Chefs Table at Brooklyn Fare?
Clarification: the "tip" may be included in the payment you make one week before your seating OR you may still leave it in cash at the time of your visit.
As for the wine, it really depends upon you: you'll be eating anywhere from 20-25 courses (including a cheese plate and a dessert). The small plates come out very rapidly, so it is difficult to change wines frequently. I'd suggest a red, a white, something to pair with the cheese (a port, a zinfandel or, as we've done twice, a beer...a stout works for me) and a sweet wine for dessert. We have gone with groups of eight to twelve and gone through an average of 1 to 1-1/4 bottles of wine per person, when all is said and done. Better to bring too much than too little. If you need help with pairing, you might call BF's sommelier or visit a wine shop nearby. Since it is predominately a seafood meal, with one meat course, I would suggest your red be relatively light, such as a California Pinot or a quality Burgundy. Your choice of whites is up to you, although a well-crafted Riesling is nice, we've also had some good chardonnays and sauvignon blancs. If you enjoy good wine, there's a good chance that some sharing with other guests will occur during the course of the meal.
Enjoy and savor the experience.
When we went in February the restaurant gave us a list of suggested pairings. I guess DGF didn't tell them we were only two, so I think we walked in there with FIVE bottles. We walked (swayed/staggered) out with two unopened.
Also, Brooklyn Wine Exchange may be the closest full-service "normal" wine shop, and they're familiar with the drill. They saw the list of bottles we wanted and said "Brooklyn Fare, huh?" Donna DaVine is an interesting shop, but it's always full of wines you've never seen before and will likely never see again. That's their schtick.
As famdoc says it's really up to you how much you think you'll drink. Dinner will last 2-3 hours. I think we had a bubbly, a white (sauvB) and a pinot. It's mostly seafood, so you'll want to lean more white than red.
And unfortunately when we went the singleton on our left was underage, and the couple on our right were a pair of high-maintenance Tools with whom we wanted no sort of interaction at all. So no wine sharing. We were prepared and willing, though.
Donna Da Vine
378 Atlantic Ave, Brooklyn, NY 11217
Brooklyn Wine Exchange
138 Court St, Brooklyn, NY 11201
A champagne is always a nice way to start the meal. But, the pace of the meal is fast, so you'll still be sipping your champagne into canapes #2, 3,4...
Avoid Kiwi Sauvignon Blancs...the fruitiness will overtake the subtleties of Cesar's dishes. We had a Merry Edwards Sauvignon Blanc last time, which was delightful. Unfortunately, it's not widely available. I'd suggest a white Bordeaux, such as a Smith-Haut Laffite white. A really good Sancerre, such as one from Didier Dagueneau, would be a great choice.