Redfarm (NYC)


Anyone enjoy ordering General Tso's Chicken on any Chinese restaurant menu?   Well, the guy who invented that dish owns this restaurant, RedFarm.  Maybe it's just me, but I think that's a pretty big deal.

My family therefore knew that we could trust anything on the menu, so we went all out.  From spicy crispy beef to four different types of dim sum, I was continuously impressed with RedFarm's creative preparation and presentation of organic ingredients.  They truly take innovative Chinese cuisine with "greenmarket sensibility" to a whole new level.

As my father wisely put it, you "feel like you've won the lottery" when your name is called for a table inside the 42-seater restaurant.  Basically, we had to call at 11 a.m. to put our name down for an 8 p.m. reservation on Christmas Day.  And the five of us still didn't sit 'til 9 - and when I say "sit," I mean squeeze in a four-person booth in the corner.

But please, do not let the wait turn you away from the West Village gem.  Clearly, the demand means something.  You will never experience such impeccable Asian fusion cuisine in your lifetime.  I promise.

While I could go on forever about every dish, I'll let you enjoy our meal through photography.  After all, a picture is worth a thousand words.

steamed lobster dumplings with a mushroom ragu

chicken dumplings with basil, cashews, sweet & spicy sauce

diced lamb with chinese broccoli & white asparagus | asparagus, corn, brussel sprouts

shrimp noodle special
mushroom & vegetable spring rolls

katz's pastrami egg roll with dijon mustard dipping sauce