You voted and I listened. Well, kind of. Last week’s poll results were a toss up between the West Village’s RedFarm and Williamsburg’s Pies N’ Thighs. I decided to break the tie myself and checked out RedFarm last night for some dim sum and modern Chinese fare. This small West Village restaurant has surely made a name for itself since opening in 2011. It’s always on someone I know’s “list” or my friends go and say: “Wow, you haven’t been yet?!? YOU need to check it out.” So, I finally did. In addition to the West Village location, RedFarm has now expanded to the Upper West Side and also added a Peking Duck mini restaurant, Decoy, located just below the original restaurant.
You can usually count on a wait time at RedFarm since the restaurant only take reservations for large parties and the dining room is constantly buzzing with customers conversing at the large communal table that takes up the majority of the seating space. Off times are the way to go, unless you are not in a rush or it’s a nice night to wait outside. Even with a wait and the cramped quarters it’s probably still worth it as you’re sure to be moved by the flavors that come out of RedFarm’s inventive menu.
In an attempt to avoid a long wait time my sister and I decided to venture down to RedFarm for an early Sunday night dinner. … early bird special style at 6 p.m. The strategy worked. We walked right in and were even able to snag one of the booth tables that encircle the large communal table. I can never decide how I really feel about communal seating, but it seems to fit at RedFarm. There were groups minding their own business chatting with one another, while others commingled and shared pleasantries (and obviously advice on which dishes the other should order). For me, the real irony of the place is how the menu is structured for sharing plates yet the restaurant really is not all that big to accommodate many larger parties. I guess that gives smaller groups incentive to try what they can and come back for more once they’ve gotten the initial RedFarm tasted. Speaking from this experience, there will definitely be a re-visit as I did not nearly have the stomach or the wallet last night to consume everything I wanted.
Before diving into the dumplings and fried rice let’s briefly discuss the ambiance. I already mentioned the small dining area with a large communal table and several booths on the perimeter. There’s nothing particularly special about the decor but it does give off a rustic country house vibe with potted plants hanging from the ceiling and a long wooden table meant for a family-style, freshly prepared meal. Like mom used to make on a summer weekend. The booth banquets are upholstered in red-and-white checkered fabric giving them a relaxed touch, and another, somewhat subtle, detail is the copper holders hanging from the ceiling filled with RedFarm labeled chopsticks. Most of the wait staff is dressed in plaid giving off the laid back, farm-to-table vibe and nothing about the restaurant gives off the vibe of a Chinese restaurant. That is, of course, until you see the plates being carried around the room or even take a glimpse at the menu. Even then, however, is RedFarm anything even remotely close to what New Yorkers are so accustomed to calling Chinese food. And for that I am very thankful.
Maybe the reason it has taken me some time to get to RedFarm has to do with the fact that I am truly not a huge fan of Chinese food. It gets too greasy and never leaves me feeling quite right afterwards. I know coming from someone born and raised in this city that comes as a shock and could be perceived as blasphemy, but at least I eat pizza and bagels. … right? But as already mentioned, RedFarm is far from what I know to be traditional Chinese food. The restaurant prides itself on Greenmarket sustainability which kind of goes along with what’s all the rage in the farm-to-table genre these days. Each menu item puts an innovative twist on what people may be used to as dim sum and Chinese cuisine. I mean, it’s got to be hard to come by Pac Man Shrimp Dumplings anywhere else.
Maneuvering the menu is difficult at a table for two because there are many intriguing options and, in my case at least, it can be hard to create a meal that adheres to each person’s food preferences. For example, I missed out on those Pac Man Shrimp Dumplings because my sister does not eat seafood and I could not stomach eating them all by myself. There’s always next time. We agreed on plenty, though, and settled on the following four dishes: Crunchy Vegetable and Peanut Dumplings, Pan-Fried Pork Buns, Bentons Bacon and Egg Fried Rice and Diced Lamb with Chinese Broccoli and White Asparagus. And they came out in that order. The first dumplings were light and not over-greased, with tastes of fresh vegetables and a welcoming crunch in each bite from the peanuts. The mini pork buns brought out a completely different palate of flavors. Each was pleasantly doughy and every bite surprised me with a nice hoisin barbecue type of kick to it. After the dumplings came a very generous portion of fried rice. I know it’s just rice, but this was awesome. Full of flavor and the chef did not skimp out on the bacon or fried egg, which is always appreciated. We finished with the lamb which had a great sauce and was paired well with the white asparagus. None of these dishes was remotely bland and each could probably use a palate cleanser as the flavors changed drastically as we moved from course-to-course.
By the end of all that we were too full to think about eating another thing and asked for the bill instead. It was pretty reasonable for the quality and judging by how full my belly felt. Always nice when you feel like you haven’t broken the bank dining out in New York. And by the time we left at 7:15 the wait list was underway and guests were patiently waiting outside for their chance at Sunday supper. If you like Chinese, and even if you’re like me and don’t, RedFarm should be added to your list. The ingredients are fresh, seemingly local and the eclectic menu will grab and keep your attention throughout the entire meal. You can even check it out for weekend brunch if you’re looking for something other than classic Eggs Benedict on a Sunday afternoon.
RedFarm, 529 Hudson Street, NY, NY 10014. Phone: (212) 792-9700
When To Book: RedFarm does not accept reservations unless you are a party of eight or more and groups of this size are on a prix-fixe menu. I recommend being prepared for some sort wait time – unless you go at an off-peak time – and being flexible about a communal dining experience.
One thought on “A Modern Turn For Dim Sum @ RedFarm”
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