"A number of hyped New York restaurant openings in the past 6 months have revealed a trend—for one, the concepts and aesthetics of many spots you can't get a reservation at defy quintessential categorization, which comes across in both menus and dining rooms. (he second is that people are generally split on what they think of these places. Foxface, which describes itself as "a natural continuation of Foxface sandwiches," (somewhere I never went) is an embodiment of the above, and I'm one of the people who really enjoyed it. Dishes on the ever-changing menu range from goose barnacles ("simply boiled, eat with your hands;" $48), to a hiramasa "pastrami" ($25) with horseradish and a rye crisp, to the kangaroo katsu for 2 ($69) which the internet can't stop talking about. The common thread between these dishes, which range wildly in their influences, is that the out-of-the-box ingredients are all tended to, and altered, in house. That pastrami treatment comes from an in-house smoking; fermented ají dulce (on the bluefin tuna), and cultured butter served with sourdough and pickles, are all made on-site. Sure you can try kangaroo, but you don't have to—the dry aged duck breast, with fermented parsnip ($46), is what I keep thinking about. Join the Resy waitlist for the best chance of getting in, and go for the counter if you can. Definitely ask for wine recommendations (who knows what to pair with sweetbreads anyway?)." - Megan Spurrell
