Mon-Fri, 5pm-11:45pm; Sat, 11am-2:30pm and 5pm-11:45pm; Sun, 11am-2:30pm and 5pm-11pm
Nearby Subway Stops
1 at Christopher St.-Sheridan Sq.
American Express, Discover, MasterCard, Visa
- Brunch - Weekend
- Good for Groups
- Hot Spot
- Notable Chef
- Design Standout
- Reservations Not Required
- Full Bar
RedFarm, the boisterous newfangled Chinese restaurant on Hudson Street in the West Village, is bankrolled by that ubiquitous restaurateur Jeffrey Chodorow (China Grill, Asia de Cuba), but the concept belongs to the great czar of New York’s increasingly moribund Chinese-food scene, Ed Schoenfeld. He’s had a hand in numerous Chinese dining trends over the decades (the seventies establishment he managed, Uncle Tai’s Hunan Yuan, launched the General Tso’s chicken craze on an unsuspecting city), and he’s been involved with many high-profile Chinese restaurants, including Shun Lee Palace and Chinatown Brasserie. As the catchy name indicates, RedFarm is an attempt to update the ancient, tired formulas and market them to the new, more casual generation of big-city diners. This means, among other things, that there are no reservations at this “farm style” Chinese restaurant, and that the bistro-style one-page menu is imbued with what the proprietors eagerly describe as a “Greenmarket style” sensibility. Fusion concepts like this are filled with many potential pitfalls, but Schoenfeld had the good sense to enlist the talents of the great Hong Kong dim sum chef Joe Ng, with whom he worked at Chinatown Brasserie. Ng’s cooking is playful and fresh, and although some of his forward-thinking creations veer off the rails, most of the food is a cut above the kind of run-of-the-mill cooking you see these days down in Chinatown.
The brightly lit little townhouse space is built with wooden rafters and banquettes, and decorated here and there with familiar casual barnyard touches like wooden packing crates, dangling candles, and the kinds of flowerpots you see hanging in the courtyard homes of old Chinese houses. There are plenty of tattooed diners, too, sitting at the long tables, which are set with mismatched chairs as in a country kitchen and sipping fashionable, non-Chinese cocktails like the Manhattan or house mule.
Reservations available for parties of 8 to 20 people at 5pm or 9:30pm (or later) during dinner and 11am and 2pm during brunch. The prix-fixe menus start at $55 for brunch and $89 for dinner plus tax and suggested gratuity.Recommended Dishes
Beef dumplings with chanterelle mushrooms, $14; Sautéed black cod, $35.50; Lobster with pork and egg, $47
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