Industry readers now have special access to a prized chef’s table

by Nicholas Harary

This year, we celebrate the 11th anniversary of the Chef ’s Table at Restaurant Nicholas.

I got the idea to put a table in the kitchen when guests asked me, “If you are in the dining room, who is cooking?” I realized that most people do not understand how a kitchen like ours operates, and thought it might be interesting to give them a window into the machinations here. What better way than to put a table smack dab in front of the line? So, when we redesigned the kitchen, a table was put in the middle of all the action. I wanted customers to see, hear, smell, and taste the total experience. Some 2,500-plus Chef ’s Table dinners later, I think we’ve accomplished that goal.

Highlights of the experience can run the gamut from scandalous to honorable. For my younger kitchen guys, they talk most about the overly amorous displays (note to future customers: it’s your ow private table, but not that private). For me, the night we had one of the biggest rock stars in the world buy the kitchen a round of champagne after loving his Chef ’s Table experience tops the list. On more than one occasion, we’ve had a few overly eager wanna-be chefs jump behind the line because they wanted to get in on the action (“We do encourage questions, but usually from your seat, sir,” I say). It’s safe to say, my kitchen staff has just about seen it all.

In the 11 years I’ve had the Chef ’s Table, I’ve never allowed reservations on a Saturday night, however, for a variety of reasons, but as an exclusive to Industry readers, I’m offering Saturday night reservations this summer through Labor Day. The cost is $250 per person, and includes a custom six-course tasting menu and glass of Diebolt-Vallois Cuvee Nicholas Blanc de Blancs champagne.

Bon Apetit!

Restaurant Nicholas
160 Rt. 35, Red Bank / 732.345.9977
restaurantnicholas.com
nicholaswines.com