I ATE THAT - Red Farm
For my last birthday (July 2015), the BF took me to Red Farm, a cute restaurant on the upper west side of Manhattan. It's Chinese food minus the plexi glass and greasy chicken wings and in a non-food critic word, bangin'.
I'm still thinking about the food that I didn't even get to try let alone the food that we had in front of us. I had never heard of it and now that I've tasted it, I want it all the time.
I can still taste the saucy Udon Noodles with Grilled Short Ribs and the Mushroom & Vegetable Spring Roll appetizer. I can even taste the Thin Rice Noodles with Vegetables that the BF ordered. Writing this post makes me want to take a walk over there after work to order takeout. Take a look at the pictures below to see what I'm talking about, but trust me the pics don't do it justice.
ABOUT THE RESTAURANT
Innovative, Inspired Chinese Cuisine with Greenmarket Sensibility
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, a grilled vegetable salad that mimics a garden plot. Modern takes on classic main dishes includes a chicken hot pot, remarkably tender marinated rib steak with steamed baby bok choy and spicy steamed sea bass.