Foxface Natural

"There’s been a lot of fanfare around Foxface Natural lately, thanks to their quirky small plates of things like kangaroo tartare and “reassembled eggs.” We don’t know what the East Village restaurant is cooking up for New Year’s, but we’re betting it’s going to be a conversation starter. Tickets are $200 (champagne toast included), and wine pairings are extra. Grab tickets here. " - neha talreja

"Squid from Point Judith cut into thin noodles, set in a green aguachile, and topped with crispy pork ears? Tartare but made from the loin of a kangaroo and accompanied with coriander-carrot puree and Sardinian flatbread? There are few rules at this easygoing East Village standout, which has no trouble taking risks. The eclectic menu sources local, watches the seasons carefully, and does what it pleases. Case in point: A recent dessert featuring a smooth white asparagus gelato with shards of pink peppercorn meringue and grilled strawberries. Aim to sit at the long bar that anchors the narrow room. It’s where you’ll meet a genuinely friendly host of servers and maybe even one of the owners. Wines are thoughtfully curated and comfortably priced." - Michelin Inspector

"Foxface Natural made it to the semifinalist round for Best New Restaurant." - Melissa McCart

"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

"At Foxface Natural, which opened this spring, you may encounter purple clams (with cucumber, five ways), Boer goat (smoked, with a tomato-saffron sauce), pig’s blood (a sausage filling), or gooseneck barnacles that resemble dragon claws. The restaurant’s approach to pasta includes a single, lengthy, snakelike pocket called a girella, presented spiralled in on itself, like a jagged flower. A meal at Foxface Natural is a calm affair, even as the dining room thrums with the grimy, horny bass line of Peaches’ “Fuck the Pain Away.”" - Helen Rosner