Megan C.

One of my favorite dining experiences in recent memory. We're talking: stellar wine list, BUTTER, the best shrimp I've ever put in my mouth (is every other shrimp I've ever had just rubber garbageprawn sourced from the fiery depths of an inconceivable oceanic hell?), ...thoughtful sourcing, informed but fun service, and a general disposition that makes you think "whatever is happening here is cool and unpretentious and therefore I am cool and unpretentious also please feed me more crusty bread STAT." After reading much of the press and coverage of Foxface's iterations, I was GAME for anything - pun obviously and painfully intended. Much to my delight, the tasting menu the night I arrived was very fish focussed. I think the prix fixe here is a no-questions-asked-must-do. It's a better value and you'll get to sample double the dishes if you're on board to share with your dining mate. Since the menu changes daily, I am not going to go into the specifics of each dish. The important thing is that everything felt perfectly situated against one another. It's the sign of a restaurant who, pardon my French, knows who the fuck they are and what they are good at. In the case of Foxface Natural, it's making proteins shine - NOT through wacky flavor additions or fancy bullshit, but by deepening the relationship with the main they are working with. The oysters were served with an oyster foam and sprig of dill. The shrimp were served with a sauce whose main ingredient was...shrimp. The dessert goat cheese was served with a whole goat bleating at me as I ate it. The last part might be a lie but I was a little drunk at this point given my half downed bottle of (incredible) Baías e Enseadas. I truly regret not getting the name of our server but they had incredible hair, glasses, wine recommendations, and knowledge of this menu. Would not have been the same experience without their expert guidance and immediate understanding of what I wanted before I understood myself. I knew I was looking for a restaurant without a sign, but if you're a more casual diner than my maniacal ass, you should know there's no sign out front guiding you in - simply look for the bamboo windows slats. I will be following along on the Foxface journey moving forward and can't wait to frequent this spot for special occasions moving forward. Thank you, thank you, thank you to the team here for a special night!

Lydia Y.

Newest addition to fav NYC wine bars! Their food is absolutely amazing and deserve all the hype. Try the kangaroo tartare!! No gamey flavors at all and tasted super similar to beef just not as fatty. Excellent tagliatelle - super light sherry sauce with pops of ikura. Fluke is The olive oil, garlic, & parsley sauce is simply delicious. Makes you want to lick the plate clean. SO GOOD 와인바 좋아하면 여기 강추! 디쉬들이 그냥 미쳤다 처음 먹어보는 캥거루 고기는 생각보다 소고기랑 비슷한데 조금 더 담백? 한 맛이구 거부감 없이 먹을수 있음. 파스타도 심플한 와인 소스에 이꾸라를 넣어 밸런스가 굳! 베스트는 넙치요리 마늘 & 파슬리 소스가 너무 맛있어서 수저로 계속 떠먹게됨. 분위기도 잔잔하고 예약도 빡세지 않아서 자주갈듯.

Helen S.

I visited Foxface Natural for the first time to experience their New York New Wave wine evening. I usually lean towards more traditional/classic restaurants but has read so many good things about Foxface that it had been high on my list to try. I saw that they were hosting a special dinner offering 7 NY produce focused courses paired with 7 Finger Lake wines so that sounded like the perfect opportunity to check the restaurant out. The building from outside is pretty inconspicuous (I actually walked by and had to walk back) but once you enter the staff are really welcoming and it feels quite cozy, despite it having a more clean and modern esthetic. I was sat at the bar and I have to admit that this was one of my favourite bar set up's that I have experienced. As mentioned the menu was made up of 7 courses and, personally, some stood out for me more than others. Most of the dishes were well executed but some were definitely a little outside of my comfort zone (namely lamb tartar) however, the venison was very underdone. I had just assumed this was how venison should be served and didn't enjoy it due to personal preference so didn't mention anything at the time. I have since been told by several people with more experience with this protein that it is not how it should be served so I really wish I had said something at the time. The stand out dishes for me were the Red Shrimp Roll (delicious and so well seasoned), the sunchoke (which paired beautifully with the wine that was served with this, a real case of the dish enhancing the wine and vice versa) and the Girella. As well as the venison another disappointment for the evening was the panacotta, for me this was not as set as it should have been and was just generally a bit underwhelming. I also have to comment on the service. As a solo dinner they have really perfected making you feel looked after without being overbearing or rushed. I really enjoyed my interaction with all of the staff and they really seemed keen to get feedback on dishes. I don't know if I would return to Foxface Natural, it definitely made me realise I am more of a traditionalist when it comes to dining. I did enjoy how it pushed me out of my comfort zone and I tried dishes that I never normally would. I think if you like slightly more adventurous/exciting combinations then this would be your perfect spot. I did leave having enjoyed my evening and being very pleased that I had moved out of my comfort zone slightly.

Natasha P.

Completely blown away by this meal. Very interesting far as ingredients but equally just as tasty! The service was impeccable. You can tell that they put thought behind every dish. We of course had the kangaroo tartare and pork tongue which was equally delicious. The sea scallops were REALLY good and always a must. We had a pasta with caviar and it was sooo deliciousssss and clams.

Renata G.

Huge love to the chef! The food was spectacular! It's challenging to get a table since the restaurant is on the smaller side but they're happy to accommodate. We came wanting to get on the waiting list and were asked to reserve via Resy. When we showed up 2 hours later the table was ready and I was really excited to eat here:) Everything we tried was excellent. My favorite was bluefin tuna crudo. Not only was it beautifully plated, the flavor palette had depth and unexpected elements. I wouldn't think fermented tomato would go well with raw fish but it was perfect. Also, my first time trying fermented tomato - sweet soft and chewy. Another first for me was trying raw kangaroo meat. The tartare was a very unique flavor - I liked it! I just wish it didn't have the chewy parts..like a thin tendon of sorts. Although it was very finely chopped there were pieces still connected to each other. Sourdough with homemade pickled veggies and butter was a perfect starter except when we got to our entree I think we ordered too much food altogether. Homemade butter was very unique..reminded me of sour cream. And I can never say no to anything pickled so I loved the small spread. Roasted fish was my least favorite but still very good. By the time we got to the fish we were already pretty full. It seemed a little overcooked and mushy but we slowly cleared the plate anyway because of the seasoning. I can't wait to try more things here! And maybe pop in for lunch at some point. Oh I almost forgot. Minus 1 star for the music. It was so random, it didn't fit the vibe of the food and ruined the ambiance. Maybe the goal is to juxtapose fancy menu with casual music but it's NOT A VIBE. Every other song was so bad that it became distracting. They can absolutely benefit from hiring a DJ to curate a fitting and cool playlist.

Sarah B.

Food was absolutely delectable, that of a fine dining restaurant in a casual and friendly setting. I wanted to go to a restaurant different from our typical sushi omakase or steakhouse. And THIS WAS IT!!! Servers and the manager were all knowledgeable and checked in on our meal frequently. I had a great Cabernet franc that went well with the meal and was recommended by one of the waiters. It was so good, I think I drank a whole bottle to myself. The food was some of the best I've ever had and I'll be dreaming about the crispy pork head with pickled oyster and caviar for a long time. My other favorite bites were the Maine uni pasta and the young coconut sorbet. The main course, wood oven roasted Hawaiian Uku fish was new to me, but soooo good too! This is a restaurant you cannot miss!

Nicole K.

Really interesting spot with a constantly changing menu and lots of locally-sourced seafood. Service gets an easy A+, and the food was great as well. A refreshingly unique dining experience

Jon H.

Great food and value for a delicious food experience. Prix fixe is $90 or so and totally worth it (but I think the whole party needs to be involved). Restaurant was loud due to poor acoustics but typical for nyc but great wait staff. We ordered some of their house made bread which was phenomenal. Their kangaroo tartar was delicious . It wasn't gamey and well seasoned. Sorry Roo. Their surf clam done in different ways was probably one of the best things done there. Highly recommend for good value and the adventurous palate

Derek Z.

This place has a very unassuming storefront but hides a cozy and unique restaurant. The staff was very attentive and talked with us consistently throughout the night, but did not keep up with the water refills (partially due to the small size of the cup). They also forgot to give us the sourdough until we asked for it (though we weren't missing out on much as the sourdough was not all that sour and the butter was pretty salty). My friend and I shared most dishes so this is essentially 2x prix fix. The white wine I got was nothing noteworthy, tasted like a slightly acidic white. The on ice platter had a decent amount of seafood on it--the oysters were meaty and refreshing with the foam while the razor clam had a fragrant oil drizzle on top. The surf clam sat in a delicious fresh green sauce and it was a sizable amount of seafood too. The kangaroo tartare was the highlight of the meal: it had a gamey tougher meat drizzled in a sesame? oil and garlic and garnishes and it came with a bread that tasted like a pita chip. This was topped off by a spinach puree that sealed the deal. I would come back just to order this. The sayori was also top tier--it was sweet, boneless, and fried beautifully. Next came the aged duck which was cooked to perfection, but was too salty to me. I could definitely tell it was dry aged as the flavor popped out, but the gaminess and saltiness was too much for me. The sauce helped neutralize it a little though. Get the sorbet when you come and probably the toffee. I appreciated the cheese dish because I have never had crackers and cheese for a dessert but it was really a mini charcuterie with cooked cherries as a topper. They worked well together (especially after I found out I as supposed to eat the rind for the cow and sheep milk taste), but it was a hassle to put together. The coconut was refreshing and had a lot of Asian influences in the sweet potato and chips that tasted like dalgona. This was definitely one of the most unique restaurants I've been to in NYC.

Victoria R.

This East Village bistro has been trending on Instagram lately, featuring a variety of natural wine and side dishes. The owners are a married couple who used to be software engineers before switching careers and opening their own restaurant. Many big names in the industry have visited this restaurant to thank friends for their seats @Xiaomao_Mo to take a look today The store is small and the bar is walk-in, but not necessarily available. The setting is beautiful, but the heavy metal death music in the store is really tough The menu basically changes daily and has a lot of unusual ingredients. Each course is moderate in size, and three starters and two main courses are enough for two people. [Surf Clam] Two ways, the first is flavored with homemade xo sauce, the second is Mexican-style chili. Personally, I prefer the xo sauce to make the shellfish taste sweeter. 【Market Salad】 The dressing is sour and refreshing. 【Kangaroo Tartare】 Yes, the first time to eat raw kangaroo meat, unexpected in New York can eat no imagined strange taste, eat and beef tartare is not very different, with cracker unexpected love! 【Rhode Island Fluke】 The fish is lightly seasoned with olive oil and cooked. The fish is tender and juicy. Baked potato + olive oil is really simple and delicious! [Aged Quail] One of the signature dishes, I never eat quail normally, but the taste of this one is really good, the meat is soft and tender, the skin is crispy with the flavor of juice and fat, very delicious.

Brion R.

"No Karens Allowed" Had a wonderful dinner in this hidden gem buried in Alphabet City. Newer place that has received accolades from the New York Times and other critics. This establishment strikes the balance of being unique and experimental without being pretentious. What's to cheer - Really tasty, unique flavored dishes. Entertain your tastebuds! - Personable, genuine service. Explained the dishes in refreshing detail with recommendations - Varied wine listed well matched with the menu - Intimate atmosphere and contemporary decor What's to jeer - hard to think anything. Perhaps not everyone will like the more edgy music

Brandon Y.

Came here a while back after I heard that they closed their sandwich shop and converted over to a sit down restaurant+counter. Been really meaning to try their food because their sandwiches seemed so varied and interesting and I wasn't let down here either. We got several things to split, including a few half servings. Hiramasa Pastrami- got a half serving and it has a nice slightly smoky flavor, and paired well with the lemon and the rye crisp. Scallop-served to us two ways. One was with buttermilk and some cucumber sauce that had an almost prickly tartness to the beginning that mellowed out with the dill in the sauce and the sweetness of the scallop. The other was as a single bite with some scallop roe and coral on toast over a seafood flavored emulsion that was much richer than the other way it was served. I really enjoyed the contrast overall! Pork Ear- I REALLY enjoy pork ear and this is a great rendition of it. It was soft, chewy, and fatty, with that identifiable slight crunch in the middle from the cartilage. I think the pairing with the herb based salsa verde is good, but at times the bitterness from that and from the char on the pork ear made it just a tad too bitter. Maybe adding a sweet component liked a reduced vinegar with honey would be good too! No singular right way to pair things, that may just be my preference but I still really enjoyed this dish overall. Kangaroo Tartare- the kangaroo in this intrigued me so I got a half serving and it's not too different from steak tartare overall. It has a slight gamey taste to it that I can't really identify, though not in a bad way. The spices in it tasted a bit like curry and the charred eggplant was creamy though I couldn't tell you what it was if I didn't look at the menu haha. Glad I got to try it though, very interesting dish. Girella Pasta- I think overall, this might be my favorite dish of the night besides the pork ear . Between the aesthetic look of the dish and all the components, this dish is great on every level. They pour the broth into the purée on the bottom of the dish when they bring it out to you so that they mix together and become this perfect accompaniment to the ravioli, and the ravioli itself has the perfect texture with a good amount of fish filling. Great dish, love, love, love. Boer Goat-They smoke the goat for 16 hours so it kind of develops a bark near the edge and tastes kind of like how BBQ does. The meaty bits were balanced off with a good amount of charred fat and the tomato helps cut everything without being too much while the potatos get all that delicious meat jus runoff. Also a very well balanced and delicious dish. I really enjoyed my overall experience here. Even though I never got to try their sandwiches, the service here is nice, the food is good/ great, and I'm really glad that I got to try their cooking! Hopefully I get to try their sandwiches eventually down the line if they ever end up making em again but till then, I hope this restaurant does very well because it's very good.

Patrick K.

Really cute eatery which feels like a wine bar but the food is really the star. Seafood-leaning menu in fixed or a la carte options. I always choose a la carte and we were happy with most of the dishes. Very unique style of cooking with fresh, high quality ingredients and excellent presentation. Would go back again. Food: 7/10 Sevice: 6/10 Vibe: 7/10 Value: 7/10