It takes a lot of work to make things easy. One of a few spots citywide with kangaroo on the menu.įoxface Natural is located at 189 Avenue A. The Food: Frequently updated, unique, and skewed to seafood recommendations like the hiramasa “pastrami” and whole Montauk fluke at the moment. The Vibe: Peaceful, pleasant and unrushed. Relatively uncomplicated as it is, this is still a wonderful demonstration of what Foxface’s “natural continuation” can do. A whole Montauk fluke ($56) is wood oven-roasted with parsley and an abundance of garlic that suffuses the tender fish with fragrance and deep, silky flavor without cloaking the fluke’s own near-sweetness. One of Foxface Natural’s best preparations is also its simplest, arriving just how the menu describes. ![]() The app’s rye crisps and horseradish dabs close the loop on the subtly executed conceit. Seafood is the kitchen’s stated can’t-miss category at press time, and the hiramasa “pastrami” ($24), one dish consistently available since opening, gives a gentle kick to the geometrically-textured, thin slices of nearly-blushing fish. Foxface Natural’s frequent rotation and pleasant, unrushed atmosphere lends itself to return visits to mix and match, and a first trip its as good a plan as any to follow the day’s recommendations. There are half a hundred ways to do so, even on a menu less than 20 lines long. In a rare suggestion of restraint wherever money changes hands, you might be told you’re ordered too much, and encouraged to cull a plate or two. ![]() Its meat is plenty tasty, if only a little distinguishable from any other high-quality ham.Įverything here is suitable to share some for a few bites and some for several more, and the printed menu’s order follows a conventional smaller to larger format. The dainty pink pile is laced with light greens and served atop a tonnato sauce that obscures any tuna and anchovy notes with a heavier mayo presence. I’d get it again.Įlsewhere among the assorted proteins, the wild boar pork tongue’s ($22) thin, cold cut-style slices are reminiscent of sandwiches, though more evocative of the catered luncheon variety than the unique affairs Foxface was first recognized for. A glancing taste could easily be mistaken for more common beef, a value judgment for the eye of the beholder. The lean meat is milder here than its “gamey” shorthand, and lends itself well to the raw, chopped approach, served in a heap with brittle Sardinian flatbread and a delightful little pouf of airy charred eggplant. Next to nothing is unheard of in New York City, including kangaroo, which I’ve previously enjoyed in carpaccio form at since-shuttered Public in Nolita, and you can presently find skewered at Williamsburg’s Isla and Co. ![]() Studied sourcing and its beautiful conclusion aside, there has still been little else quite as attention-catching as that camel here at 2.0, though the kangaroo tartare ($25) comes close. A shipment of percebes, for example, was recently lost at JFK, conjuring all sorts of hypotheticals about the unintended party eventually on the Portuguese goose barnacles’ receiving end. It’s still, in this new iteration, spotlighting some infrequently commercially seen items, a few available on a blink-and-you’ll-miss-them basis. Like before, the menu is frequently updated quail, live scallops, goat, outsized prawn heads and other underwater noggins having graced tables throughout Foxface Natural’s two seasons in operation. Though several times its predecessor’s size, Foxface Natural’s long, narrow dining room is still petite, swiped mostly in white with a few lines of sandy wood and a bit more color from potted plants. Foxface expanded its concept, menu, space and name not too far away this past spring with the opening of Foxface Natural on Avenue A. It closed three years and many fans later due to that old Manhattan classic, a lease dilemma. In the months before the pandemic, a little East Village sandwich window was getting big attention for its locally infrequent ingredients like camel and bison heart, alongside more standard fare like shrimp, lamb and roast pork.
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