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Innovative, Inspired Chinese Cuisine with Greenmarket Sensibility

RedFarm opened in 2011 at 529 Hudson Street in the West Village.  Located on the parlor floor of an 1828 brownstone, above a basement laundromat, this new 42 seat restaurant from dim sum master chef Joe Ng and Chinese food expert Ed Schoenfeld aimed to be one of the most exciting and influential restaurants in the country.  In 2014, RedFarm opened a location on the Upper West Side, and the laundromat below the original location became Decoy, a cocktail bar and restaurant that soon became renowned for its peking duck dinners.   Since then, RedFarm has opened restaurants in Austin, TX and Coconut Grove, FL 

RedFarm brings a greenmarket sensibility to modern and inventive Chinese food and super-charged dim sum complemented by modern, rustic décor.  Joe Ng’s menu takes a clean, fresh approach to Chinese food. Signature items include clever dim sum creations for which Ng is known and small plates: Pac Man dumplings; yuzu wasabi shrimp; mushroom spring rolls that evoke a chanterelle mushroom; and a sculptural chicken salad. Modern takes on classic main dishes includes remarkably tender marinated rib steak with steamed baby bok choy and spicy steamed sea bass.

Restaurant designer Jun Aizaki, of Brooklyn’s Crème Design, brought RedFarm’s locavore, farm-to-table mindset to life.  For the Hudson Street restaurant in the 1828 townhouse parlor-level space, painted white brick walls and exposed wooden beams add intimate warmth to the 1,200 square foot room. Aizaki outfitted the room with wooden tables, chairs, crates, red and white patterned fabrics to create a classic farmhouse feel. Menus, chopsticks and flora hang from rustic piping above the five booths and two communal tables.