BY Lisa Lindblad
July 9, 2012
Oh my…it’s sooo good! On a stultifyingly hot evening last week we snagged a table at RedFarm and ordered widely across the menu to share dishes and graze at leisure – and with pleasure. The standout was the crispy beef, above. Dim sum come next, lovely, puffy cushions of deliciousness. I could eat here every night.
Located at 529 Hudson Street in the West Village, this new destination from dim sum master chef Joe Ng and Chinese food expert Ed Schoenfeld aims to be one of the most exciting and influential restaurants in the country. RedFarm brings a greenmarket sensibility to modern and inventive Chinese food and super-charged dim sum complemented by modern, rustic décor.
Joe Ng’s menu takes a clean, fresh approach to Chinese food. Signature items include clever dim sum creations for which Ng is known and small plates: Pac Man dumplings; yuzu wasabi shrimp; mushroom spring rolls that evoke a chanterelle mushroom; and a sculptural chicken salad, a grilled vegetable salad that mimics a garden plot. Modern takes on classic main dishes includes a chicken hot pot, remarkably tender marinated rib steak with steamed baby bok choy and spicy steamed sea bass.
Restaurant designer Jun Aizaki, of Brooklyn’s Crème Design, brought RedFarm’s locavore, farm-to-table mindset to life in the 1828 townhouse parlor-level space. Painted white brick walls and exposed wooden beams add intimate warmth to the 1,200 square foot room. Aizaki outfitted the room with wooden tables, chairs, crates, red and white patterned fabrics to create a classic farmhouse feel. Menus, chopsticks, flora and candles hang from rustic piping above the five booths and two communal tables.