There's almost always a wait to join the convivial crowd noshing on dim sum master chef Joe Ng's unconventional take on Chinese cuisine at RedFarm. This 42-seat West Village dining room is very narrow, sparsely furnished — with exposed wood beams, whitewashed brick walls, mismatched chairs, and some potted plants — and dominated by two communal tables. (There are just a couple of private tables, plus a miniscule bar shoehorned into a back corner.) Unlike the encyclopedic menus common to Chinatown eateries, Ng's menu is concise, seasonal, and whimsical. A slice of sweet potato tempura shaped like Pac Man pairs with shrimp dumpling "ghosts," for example. And the influence and Jewish background of co-owner and accomplished restaurateur Ed Schoenfeld can be seen in egg rolls stuffed with pastrami from Katz's Deli. Entrées and specials might include diced lamb with broccoli and white asparagus, three-chili chicken, or steamed Branzino and black bean garlic sauce over ma-po tofu. Since Red Farm is often packed elbow to elbow, and seats are first-come, first-served, arrive early to get on the list.
1 to Christopher St. – Sheridan Sq.
What to tell a cabbie
Take me to Hudson St. between Charles St. and W. 10th St.
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