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.
Grilled shrimp sautéed with Korean rice cake.Photo: Melissa Hom
Five-flavor chicken dumplings.Photo: Melissa Hom
Diced tuna with crispy noodles.Photo: Melissa Hom
Flatiron steak salad.Photo: Melissa Hom
Vegetable pancake.Photo: Melissa Hom
Looks just like the original …Photo: Melissa Hom
But with more space!Photo: Melissa Hom
And cool art.Photo: Melissa Hom
Lunch [PDF]
RedFarm, 2170 Broadway, 212-724-9700
