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How a Master Chef’s Brooklyn Restaurant Earned a Michelin Star in Its First Year — Mise En Place

At Brooklyn’s Michelin-starred restaurant Clover Hill, chef Charlie Mitchell uses the expertise he learned from other top NYC restaurants to deliver diners a seafood-heavy tasting menu in an intimate setting. With this team, he serves dishes like king crab tartlet, Long Island fluke, farro porridge, and more.

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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Lucy Morales Carlisle

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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27 Replies to “How a Master Chef’s Brooklyn Restaurant Earned a Michelin Star in Its First Year — Mise En Place”

  1. I mean the food doesn’t even look that professional or technically executed guess this days playing blm card is all u need to get to the top spot.

  3. What stands out is the teamwork. They seem to work very well together. It looks like they’re constantly able to learn new things from each other and have some nice banter along the way. A lot can be mimicked, not just in a kitchen.

  7. Not many kitchens will work like this but clearly chef Mitchell's is an exception. Obviously the cameras are there and everyone puts on a bit of a face but you tell how appreciative his cooks and chefs are for the opportunity he gives them to learn and excel. As he mentioned, I think it's so important to allow young cooks/chefs the chance to work multiple stations and get the perspective of how everything gets put together – so they can learn to embrace the new challenges and techniques as opposed to being intimidated by them.

  9. You’re telling me that fry aged fish doesn’t taste like their walk in at all? Especially being at the bottom of the walk-in in a corner. I’ve been in millions of walk-ins I know they leave a certain “taste” or something when you leave it out open like that. Interesting. Especially seeing all the other restaurants having like very specific areas and rooms and settings for their dry aging methods.

  10. Wow another fine dining restaurant that use all the same techniques as every restaurant

  11. What an amazing team. Everyone there looks like the love what they do, and are enjoying just being apart of the operation

  17. "I've never gotten to break this down before, this is like my 2nd or 3rd time doing it! So you have done it before?

  18. What a fantastic atmosphere Chef has created here. The team seems to genuinely enjoy their (admittedly very hard) work and the fact that they talk casually, honestly and respectfully to each other speaks volumes. Beautiful looking food as well. Can't wait to hop the R to Brooklyn!

  23. This show is so amazing, I wanna thank everyone involved for making it possible. ????

  24. Incredible achievement for Chef Charlie Mitchell and his team at Brooklyn’s Clover Hill! Their expertise in delivering a seafood-heavy tasting menu in an intimate setting has earned them a Michelin star in their first year. I can’t wait to try their king crab tartlet and Long Island fluke!

  25. Where in NY is this located? They should promote it better in social media or tv

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