Chef’s Table at Brooklyn Fare didn’t have a liquor license when it opened in 2009. The early BYOB status, coupled with Chef Cesar Ramirez’s back-to-basics, bright, elegant food, the restaurant quickly became a haven for collectors, wine eccentrics, and anyone looking to eat at one of Brooklyn’s most exciting restaurants.
Michele Smith started working at Brooklyn Fare in the summer of 2010. She was hired with the intention of building a wine list that would pair with Cesar’s food once the restaurant got its license. That happened in January this year. You can’t bring your own booze to 200 Schermerhorn Street anymore, but you can pick from Michele’s wonderfully curated list.
Digest NY recently talked with Michele about putting the list together, her philosophies about wine, and what it’s like to work with the same six people six days a week.