![]() RedFarm has been a hot spot since it opened in August with Ng in the kitchen and prominent restaurateur Jeffrey Chodorow as a financial partner. "The food is fun," he said, "And then at the end when it's all over the flush is fun." He said the restaurant has turned away 15,000 people since it opened in late August and that its high-tech toilet cost thousands. Speaking just before a Tuesday dinner rush, Schoenfeld asserted that RedFarm is "clearly the best Chinese restaurant in New York City," and boasted that RedFarm's celebrated dim sum chef Ng can make 1,000 kinds of dumplings. He is not shy about offering strong opinions, usually in the middle of a story about Chinese culinary history or New York City's roiling restaurant scene. Barnum - a comparison he seems to relish. Schoenfeld, with his snowy beard and suspenders, has been likened to P.T. Schoenfeld calls these items "head turners." The Pac-Man dumplings are multi-colored video game ghosts with sesame seed eyes. The Katz's pastrami egg roll does indeed include a slice from Manhattan's famous Katz's Delicatessen ("We made kind of the ultimate New York Jewish, Chinese item," Schoenfeld said). Likewise, chef Joe Ng's creations can veer into almost surreal. With its mismatched chairs and red-and-white-checked booths, RedFarm's look is a far cry from the dragons-and-calligraphy motif of many Chinese restaurants. my own priorities are for deliciousness over authentic." ![]() I don't think authentic is good," Schoenfeld said during a recent interview at the restaurant, located at 529 Hudson St. ![]() I don't think grandmother's cooking is good. "The younger generation thinks that authentic is good. He hopes to expand the concept into take-out next year. Part gourmet, part showman, Brooklyn-bred Schoenfeld has done the improbable and thrived in the often insular world of Chinese restaurants.Īnd RedFarm could be his most unique trick yet - a much-buzzed-about restaurant that reveres Chinese food even as it makes playful tweaks. NEW YORK - RedFarm is a trendy Chinese restaurant full of quirks, like a menu featuring Pac-Man dumplings and pastrami egg rolls and a rustic decor more Americana than Mandarin.īut perhaps the biggest curiosity of all is the man working the front end of the restaurant on a busy weeknight - the guy who came up with RedFarm's concept and is a reigning monarch of New York City's Chinese food scene - an affable 62-year-old white man.Įd Schoenfeld has been involved with some of New York City's most notable Chinese restaurants since the '70s. ![]()
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