Foxface Natural
Restaurant · East Village
189 Avenue A, New York, NY 10009
Highlights
Adventurous cooking with unique proteins and natural wines
Adventurous cooking with unique proteins and natural wines
"How Far In Advance Should You Book? Four days to be safe. In 2023, Foxface made a big splash with its kangaroo tartare, hiramasa pastrami, and other outside-the-box offerings that added a little flair to the wine bar genre. Some of their dishes are more interesting than they are delicious, but still, you should try this East Village spot at least once. Bring a date, and get a few things, like the roasted fluke with garlic and parsley." - bryan kim
"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
"A favorite of critics (outside of the publication reporting the additions), Foxface Natural made the list of Michelin-recommended spots." - Melissa McCart
"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
"I noted that Foxface Natural reached the semifinalist round for Best New Restaurant but did not move on to the finalists." - Melissa McCart
