openings

What to Eat at RedFarm’s Upper West Side Outpost

Grilled skirt steak sautéed with asparagus and leeks.

Grilled skirt steak sautéed with asparagus and leeks.Photo: Melissa Hom

While you'll have to wait a few weeks for dinner service, Ed Schoenfeld has finally opened RedFarm's uptown outpost for lunch. The restaurant looks strikingly similar to the Hudson Street original (thanks to the Crème design team), but there's more space! The 3,000-square-foot RedFarm 2.0 can seat 79 people in the dining room, 15 at the bar, and 28 at the sidewalk café (which will launch in the spring). Chef Joe Ng's debuting a number of new dishes that are exclusive to the uptown location, like beef-stuffed shrimp balls, five-flavor chicken dumplings, and diced tuna with crispy noodles. Take a look at a few of those dishes, the space, and the menu, straight ahead.

RedFarm

Grilled shrimp sautéed with Korean rice cake.Photo: Melissa Hom


RedFarm

Five-flavor chicken dumplings.Photo: Melissa Hom


RedFarm

Diced tuna with crispy noodles.Photo: Melissa Hom


RedFarm

Flatiron steak salad.Photo: Melissa Hom


RedFarm

Vegetable pancake.Photo: Melissa Hom


RedFarm

Looks just like the original ...Photo: Melissa Hom


RedFarm

But with more space!Photo: Melissa Hom


RedFarm

And cool art.Photo: Melissa Hom

Lunch [PDF]

RedFarm, 2170 Broadway, 212-724-9700

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