I got reservations for two for tomorrow night about a week ago, online. The time (8:45 pm) isn’t ideal though. For 6 it’s probably better to call.
Thank you all!
My daughter called!
We were told, Resy takes reservations only up to 2 weeks in advance. However, by contacting the restaurant directly, that period can be extended further down the road!
For a party of 6, they require an email be sent to them and a follow-up confirmation send back from them.
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Just wanted to say that Foxface is probably the restaurant of the year for me. Been there several times already and never had an anything other than an exceptional meal.
Their menu changes very often, but the crudo is a must order. They change it up often, but so far the smoked olive oil has been a constant and it’s sensational. The Hiramasa ‘Pastrami’ is also great. I tried their saffron pasta a couple of weeks ago, and that was great too. Previously I’ve tried their Kangaroo tartar (with the most delicious burnt eggplant mouse), and their goat main — all hits. Also, excellent wines by the glass recs.
And the people who run it really get good food. Note that they are not the chefs though. They used to run a sandwich spot in the same spot a few years ago, but now their cooking is headed by David Santos, as @SteveR notes.
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Slight correction. The Foxface sandwich shop was on St. Mark’s. The space they’re in now was Harry & Ida’s, a sandwich shop run by Julie and Will Horowitz.
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Oh my bad — you’re absolutely right. Not in the exact same spot.
It wasn’t a few years ago. The original Foxface closed late August 2022. I agree that Foxface is the restaurant of the year though.
Picky, picky. The real question is what are they gonna do with the original sandwich site.
Resy is doing a good job of getting them filled up!
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Its such a unique space. Speakeasy, theatre, gangster museum. Maybe bring back Feltman’s?!?
Based on my first experience today, let me submit “Chi Restaurant & Bar” on 9th Ave for your consideration.
(As I understand the rules of this thread, there will be a cash prize for the best submission.)
Why?
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The unassumingly named “cucumber salad” – sparklingly vinegary, and tongue-ticklingly spicy (with the attendant numbing notes). The skins on the cucumbers need better smashing, though, or the salad needs a better (thinner skinned) cucumber.
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Pork trotter – I’d asked for a roasted one, but they were out and I got a pleasingly gelatinous braised one instead, in a star-anisey sauce.
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Another partially unassuming-sounding dish, “beef tendon with caviar”. The “caviar” part was the ubiquitous tobiko, but the tendon was a revelation: It had been sliced thin (and parboiled?), then deep fried into a crunchy, bubbly cracker. “Authentic?” Who knows (and, anyway, authentic to what?), but who cares? It’s a splendid dish.
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Mortar and pestle smashed eggplant and peppers – not smashed together as I’d imagined, but with the eggplant at least smashed to a custardy texture while still holding shape.
There’s more, but I can eat more than I can type.
My vigorous recommendation is: EAT THERE!
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Good stuff. I was curious about this place.
I had better luck than you at Le Sia the other day. I’ll report properly when I’ll have a chance
There is a very old article by Calvin Trillin on the Owensboro Mutton scene, perhaps inspiring Sietsema and you. Bravo!
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Thanks to you and fooddabbler. As I mentioned earlier in this thread, I am a huge Calvin Trillin fan. I think I’ve probably read 90% of the Tummy Trilogy (American Fried, Alice Let’s Eat, Third Helpings) out loud to my wife.
I’m also fascinated by Kentucky barbecue, although my exposure to it is pretty limited, consisting of three mutton places in Owensboro; a now-closed place in Louisville that was run by Vince Staten, one of the co-authors of Real Barbecue (another formative book for me and the best barbecue book ever published); and most recently R&S Bar-B-Q, a pork-shoulder steak place in Tompkinsville that I would have thought was impeccably off the beaten path (I had to stop my car on the tiny two-lane highway into town to let a flock of wild turkeys cross the road) until I entered and saw a giant blowup on the wall of a New York Times article on the place.
But I’m fascinated by Kentucky barbecue mostly because of Wes Berry’s “KY BBQ: The Kentucky Barbecue Book” (2015). This is obviously highly specialized but probably my second favorite barbecue book ever written. Berry, an American literature and Environmental Humanities (?) professor at Western Kentucky University, ate at almost 200 Kentucky barbecue places to write this book. Berry has a real ear for dialogue. This is the rare book that I read as slowly as I could, savoring each interview with a barbecue place proprietor (and often stopping to read out loud to my admirably patient wife Toni). I’m now lobbying very hard for a Kentucky barbecue vacation. I keep stressing the need for urgency,
as periodic Googling shows that more and more of the places that Wes Berry most loved are going out of business.
Anyway, thanks very much for directing me to this article (chunks of which I, of course, have already read out loud to Toni this morning).
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I will try to do that, especially for the Bed-Stuy places we’ve eaten. I’ll probably put a summary of the whole trip up on my original post in the next few days (we leave tomorrow).
You’re a fantabulous poster/eater/reader/thinker. Any plans to eat in the Boston area?
I’m only 39.7% New Yorker, and a Cantabrigian the rest of the time. If you’re interested in Astronomy that’s a plus (planets in other galaxies, anyone?) , and the Universe a bigger plus (origin, anyone?). Yes or no, dinner with you would be a pleasure if you happen to be in my area.
Well, thank you. My stream-of-conscious wordiness is definitely not to everyone’s taste, so I’m glad you like it.
No immediate plans to come to Boston, unfortunately. Our last trip there was on a road trip through New England. We were driving from Providence (a surprisingly good food town) to Laconia, New Hampshire. I was navigating when I made the executive decision to ignore what Google Maps said and take a shortcut through Boston at rush hour. You know how that turned out.
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It could have turned out much worse. Thankfully you’ve emerged alive to tell the tale – and to eat.
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Le Sia - Szechuan(ish) Cajun in Hell’s Kitchen. First visit since they said Sia to East Village. We liked it then and like it now.
The skewers are mostly good. Best are cauliflower, wings, sausages, in that order. The lone miss was the enoki wrapped with pork belly. Sounds wonderful and I liked it before when it was wrapped in beef, but this time chewy and flat in comparison. Excellent ultra garlicky eggplant, one of the musts for us.
The Asian Jambalaya is more like above average fried rice with crawfish. It’s fun to mix it with other dishes like Mongolian beef. Thin, flavorful beef with not thin enough onions. Enjoyed the welcoming soy sweetness on this one. Snow crab boil was plastic gloves licking good. The thicker garlic sauce had just the right amount of pleasant heat. Desserts were fine.
FWIW the place was packed with Asian customers just like the EV location.
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Glad you had a good experience. I should give it another try.
