Cuisine: Chinese, Dim Sum
Summary: RedFarm certainly lives up to it's name with its downright country feel. The restaurant located above a West Village laundry boasts a long blonde sharing table, cozy wooden booths with red checkerboard cushions, flickering lights and votive candles in mason jars dangling from a pipe above. Not exactly the type of atmosphere you'd expect when sinking your teeth into Chinese-style pork ribs and dim sum. But that's exactly what you'll find at RedFarm.
Ed Schoenfeld and Joe Ng, two masters of Chinese food (think Chinatown Brasserie), are serving up an assortment of tantalizing dishes. There is salmon with yuzu sauce, marinated rib steak with bok choy, and stone pot chicken. And don't pass up on the delightful selection of dim sum; crispy duck dumplings in curry sauce, Kung Pao pork and chicken dumplings, and pork and crab soup dumplings to name a few. You'll also find a bite-sized BBQ filet mignon tarts, Shu Mai shooters and Ng's signature pastrami egg rolls.
Vegetarians also have reason to cheer. The menu, which you'll find hanging above your table on a clipboard, features a grilled vegetable salad, sauteed snow pea leaf with garlic, and okra with Thai eggplant smothered in yellow curry.
By now, you must be hungry. I know I am. But you'll have to wait a few more days as the menu is finalized and the kitchen works out any kinks. The official opening is set for August 30th. Then it's time to chow down! - Thomas Rafael 8/23/2011
Neighborhood: West Village
529 Hudson Street (Charles Street)
New York, NY