This past weekend while visiting NYC, we were fortunate enough to dine at RedFarm in the West Village. This postage-stamp-sized-restaurant boasts inventive dishes that merge “greenmarket sensibility” with new-age Chinese food. If you’re able to withstand the guaranteed wait-time, it’s likely you’ll be sat at one of two communal tables, which consume the better part of the restaurant. While these seats are crammed and cozy, they’re prime real estate for scoping out the food choices of fellow diners, making your own decisions even tougher. If you can’t already tell, the food at RedFarm is not your typical Chinese food; with high-quality ingredients, and flavors like none other, justice is not served when putting RedFarm in the same category as your run-of-the-mill take-out Chinese food restaurant.

While everything were ordered was pure perfection, the superstars of the meal for me were the Katz’s Pastrami Egg Rolls, the Black Truffle Chicken Soup Dumpling (how had I never had a soup dumpling before?!), and the Three Chili Chicken. With a great mix of options for vegetarians and carnivores alike, RedFarm deserves a spot at the top of anyone’s NYC Restaurant List.

Nightly Specials Menu hanging above the table
Spicy Crispy Beef with fried okra
Katz’s Pastrami Egg Rolls
‘Pac Man’ Shrimp Dumplings with fried sweet potato in house-made guacamole
Black Truffle Chicken Soup Dumpling
Grilled Marinated Creekstone Prime Rib Steak with asparagus
Sautéed String Brings with ground pork and black beans
Soft & Crunchy Vegetable Fried Rice
Three Chili Chicken

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