RedFarm – New York

Over the holidays, my boyfriend AG and I booked a last minute trip to New York! Having lived in that amazing city for a little while I will take any chance I get to go back. Over time my trips have changed from girls weekends to couples vacations, but one thing remains the same, I eat… A LOT! The last time I was in New York my step-father (the NYC based food photographer) told me I had to try RedFarm. I loved it so much I took AG back for a second try.

RedFarm is the creation of owners, dim sum master chef Joe Ng and Chinese food expert Ed Schoenfeld. They have created an amazing menu and the atmosphere isn’t bad either! Since my last trip  in August, it has become so popular they opened a second location.

It is recommended that you share 4-5 dishes with the table. AG and I went a little over board and ordered 6 so we ended up taking one dish home and having it for leftovers.

The décor of the restaurant is very industrial chic, with a few large communal tables and some booths, the space is not large, but can fit a lot of people. We arrived around 9:30 on a Saturday night and were told the wait would be 45 minutes (you can’t make a reservation at Red Farm), but only had to wait around 30 minutes.

We chose to sit at the bar. The bartender was very helpful and even suggested a few dishes that I wouldn’t have tried otherwise. When he took our drink orders, I told him I wasn’t sure what I felt like, but I liked drinks with basil in them. What he brought back was the most amazing concoction of mulled blueberries and basil I have ever tasted, I might have had one to many… it was worth it.

Now for the food-

For starters we ordered the Spicy Crispy Beef – one of the most popular dishes at RedFarm and we understand why. The beef was cooked perfectly and the crispiness was just right. There was just enough sauce that it didn’t over power the beef, but you could taste the flavours and get the kick of spice.

The soup dumplings are one of my personal favourites and on this trip they had Black Truffle & Chicken Soup dumpling on their specials menu. I don’t know what they put in their soup dumplings that make them so amazing, maybe it is the broth or the small truffle they put on the top, but I could eat these little bites of heaven every day and not get sick of them.

my favourite soup dumpling

my favourite soup dumpling

We then moved on to the Katz’s Pastrami Egg Roll – another interesting dish that I had to have a second time. The saltiness of the pastrami and the crunchy egg roll coating are the perfect combination and they don’t skimp on the meat! There is enough that you get some in every bite you take. This dish had a delicious dijon mustard dipping sauce that I  dipped my chop stick into to eat on its own (don’t judge me).

Next up, the ‘Pac Man’ shrimp dumplings- a suggestion the from bartender. The presentation alone was unique and cute, but the dish was even better. 4 different types of shrimp dumplings with a yummy sauce and a yam tempura shaped pac man. It was simple and hit all the right notes!

Cute Pacman dumplings

Cute little Pac Man dumplings

For our mains, we had the three Chili Chicken and the Wide Rice Noodles with BBQ Duck. I’m not sure what it was about the chicken dish, maybe I was already full from everything else but it didn’t do it for me. This dish was good, but not great. I felt like I could get it anywhere, but AG seemed to like it a lot! By the time the Duck noodles came I was bursting at the seams. I am not a huge duck fan so I opted not to try it but I did have some of the noodles and they were magnificent.

New York is filled with some amazing restaurants and chefs who spend their entire lives practising their craft. Red Farm is a great example of food done right! The next time you visit New York I HIGHLY recommend RedFarm.

RedFarm on Urbanspoon

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