César

César Ramirez made his name as the founding chef of Chef's Table at Brooklyn Fare; in July 2024 he opened a restaurant of his own on Hudson Street, and it had two Michelin stars within five months. He is still at the stove most nights, in an open kitchen you can watch from the white-oak counter or from widely spaced tables.

There is one menu, the chef's tasting, and it leans on seafood from around the world, cooked with a precision shaped by years of study in Japan and finished with carefully built sauces. Every guest at a table eats the same menu. The dress code is semi-formal — jackets recommended — and dessert comes with the dinner.