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Dept. of Culture Brooklyn Reviews from The Last Year
I just got bamboozled! For all the accolades this chef has
I just got bamboozled! For all the accolades this chef has gotten, what a disappointment. Let me start with the positives. Cute space, introduced to a beautiful culture, and new flavors to my palate that I much enjoyed. BYOB, don't expect a wine glass. You'll be drinking out of a cupboard water glass. Portion sizes are minuscule. A tablespoon of tasting for each course, We were starving after. Portion sizes were irrelevant had the courses wowed us. First course was a pepper soup topped with tilapia. The tablespoon of broth was extremely flavorful, as the tilapia had no substance or additive to its dish. The second course of beans happened to be the most flavorful out of the four. Again, a large tablespoon at most. The third course again, tilapia, was immersed in wonderful Nigerian flavors and sauce. Must've been a sale on tilapia. This experience was underwhelming, and disappointing, be prepared and make a dinner reservation to follow. The dessert was a very unripe plantain with vanilla ice cream. As you may know an unripe plantain taste quite like a potato. A potato with vanilla ice cream. At that point, I knew I got bamboozled.. how the media had influenced me.
Intimate, informative and so special! This was one of the
Intimate, informative and so special! This was one of the best meals I've had because the chef took the time to expertly curate and explain each dish. It's like walking into someone's home and being welcomed with authentic Nigerian food!
After eating here, I am floored by anyone who has rated
After eating here, I am floored by anyone who has rated this restaurant less than 4-5 stars. This was one of the best tasting menus I've ever experienced and it is no surprise to me that it is of James Beard level. To start, the food was simply amazing. I hear the critiques that the portions may be a bit small. But, the craftsmanship is immaculate, with attention to every detail and not a drop of leftover sauce anywhere to be found in the plating. The goat pepper soup was shockingly flavorful and spicy, an excellent start to the night. What followed was also on a similar par, with wara and abula (which I'd never had before) served deliciously. The reviews about needing an additional dish are fair, as are those that did not like the dessert as I found the caramelized dessert with ice cream a bit difficult to eat/cut. Regardless, the rest of the meal compensates. And to hear the stories that the chef has with each dish truly shows how thoughtful everything is. Second, the environment. We sat at the counter which I actually think I prefer to the communal table since we could see the dishes being prepared and the tenderness that goes into each preparation. Would recommend. The soft music and the pictures on the wall really create an environment of being in someone's home. The price point is a bit high, but not outlandish for the area. If I were to make any suggestion, it would be that the beautiful stories told by the chef be made while the food is being prepared, as some of the food had cooled down by the time the stories finished and we were to eat. The restaurant is BYOB, so it would be interesting if, since the reservations are so hard to get, the restaurant could suggest some pairings for the dishes as you truly do not know what you're in for.
It was a nice experience.
I couldn't hear the chef explain the food - only heard some words here and there.y favorite dishes were the goat spicy soup and the cheese with tomato sauce. I'm not a fan of beans and the tilapia dish was just ok. The dessert course was not bad.
I tried to score a reservation to this restaurant for quite
I tried to score a reservation to this restaurant for quite some time and was giddy and excited to finally go. Once I did, I was left extremely disappointed. Let me explain. After being seated around a long communal table, we did not get served any food until 40 minutes into the 2-hour dining experience! Nobody walked around chatting with us or even encouraging conversation amongst the guests, which set in a strange vibe. When the food was finally served, the chef introduced each course by telling a brief story about eating these dishes growing up in Nigeria, but seemed rushed and did not deliver the heartfelt stories this restaurant boasts about. I also found it difficult to hear. The first course was a goat pepper soup, which was spicy and flavorful with ample amounts of goat meat, but unfortunately was served at below room temperature rather than hot. The second course was a dish made up of two types of sweet potato, which turned out to be lumpy in texture, with a smoky crayfish to add to the flavor. Also spicy, but milder than the first course. Nothing special. The third course consisted of sautéed spinach and smoked fish with yams. At this point, I was feeling disappointed to be served another potato dish for the last savory course and was really craving some variety. Quite spicy again - several people around our table were not able to make it far into this course before giving up. The desert was basically a plantain that was burnt into a rock, bitter and hard, served with a scoop of plain vanilla ice cream. For the price ($120/person without drinks) and the hype, I felt robbed, as did my husband. Perhaps this was an off night and not a true representation of what this restaurant has to offer, but that is not something the customers paying the same price should be experiencing without even an explanation for the shortcomings and inconsistency.
Nigerian dinner party hosted by chef Ayo.
It's a communal table with goal of introducing you to around a dozen people and four Nigerian dishes. Ayo recounts stories and inspirations with each dish. Frankly, you're coming here for Ayo. If you're not interested in his stories and meeting new people, then I'd recommend elsewhere. He tries to make you forget that you're in a make shift dinning room on Nostrand Avenue, and attempts to teleport you to his grandparent's home in Nigeria. He's entertaining and the room starts to open up once he begins to speak. Food wise, it was a four course meal. First course, was a goat pepper soup. Broth had a pleasant and mild spiciness. Spice level is somewhere between a jalapeño and a Serrano. Little bit of goat meat plus a little chunk of tripe. If you swapped the goat for beef, then I would have guessed I was at a Chinese restaurant. Second course was a sweet potato purée soup with a shrimp sauce. It was creamy and the shrimp sauce was bold. Aroma reminded me of dried shrimp flakes used in Japanese cuisine. It helped set up the next dish well. The third dish was smoked haddock topped with spinach served over a bed of gelatin-ish mashed potatoes. One of my co-diners compared the texture to gnocchi. The haddock flavor was bold too. Quite smokey. Reminded me of dried smoked fish. I think having the shrimp sauce in the previous course helped build up to this very flavorful one. Final course was caramelized plantains served with ice cream. Plantain was savory and nutty. It came together nicely once adding in the sweetness from the ice cream. There's one gender neutral restroom. It's also BYOB. Pricing was just short of $120 per person once factoring in tip. All in all, I liked the dinner party atmosphere. It's inspired me to reach out to friends and family to arrange more home cooked dinner parties.
I really wanted to like this more.
Food was good enough, but not especially creative or memorable. The only thing special about this meal was the gimmick of a small group of people sitting around a circle together. Granted it did feel nice and homey, and it was really interesting hearing Chef Balogun talk about his culture and childhood. The music was also nice. But all in all, I wouldn't recommend this to my friends.
3.5 stars but rounding up for DOC's potential. Let me
3.5 stars but rounding up for DOC's potential. Let me explain. On food alone, Dept of Culture is a solid 3 stars. The quality is there, but there's a lack of diversity in the offerings and far too few dishes for the price: $111 (including tax and tip) netted us a tiny bowl of Goat Meat Pepper Soup (4 sips max), a slighter larger bowl of Asaro with Smoked Crayfish Sauce, a main dish of Abula (large appetizer-sized), and a small dessert of Dodo. There should've been at least one more entree (or large app), and either an amuse bouche or a palate cleanser for the price. In fact, when they brought out dessert, our dining companion actually blurted out, "That's it? I could've done with at least one more dish of food." So those are my critiques with Dept of Culture. Now here are my praises. Chef Ayo Balogun is a clear culinary talent with a natural flair for storytelling. His explanations for each course were a delight and transported us to his childhood in Nigeria. The communal dining table is all about good vibes, and we had a blast getting to know our seat mates. Great concept that should be adopted more often in other restaurants. We even had another Nigerian person in our group (from a different part of the country than Chef Ayo), so it was great to get his perspective on the dishes. But mostly, Dept of Culture is--I truly, truly hope--a harbinger of better times for African food in upscale dining. I want it to be the Chez Panisse of Nigerian food (or even West African food if we're not ready to get so specific)--the trailblazer that introduces a specific cuisine to the American populace. For too long, boring, bland, Euro-centric cuisines have dominated fine dining. East Asia entered the chat a while ago, South America came next, and even South Asian flavors are on the rise, but this snooty world has repeatedly ignored Africa despite us owing pretty much all of what we have in food to this motherland continent. I had my 23rd birthday lunch at a hole-in-the-wall Nigerian restaurant in Chicago and have introduced (sometimes dragged) countless friends to different African restaurants throughout the years. I don't pretend to be an expert--I just love shining a light on great, overlooked food. If Dept of Culture--for its somewhat flawed but mostly steller model--can put Nigerian food on the map of Western fine dining, perhaps we can finally get more African restaurants that aren't bare bones hole-in-the-walls or fusion-with-European (a la Marcus Samuelsson) spots. Perhaps African food can finally get the top accolades it so richly deserves.
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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