Foxface Natural

The quality of the food / ingredients and creativity in preparation are all top notch!! Especially loved the vegetables and lentils. The atmosphere is just okay - it's a little cramped and the chairs are not the most comfortable. The portions are also quite large (don't believe them when they say to order 2 or 3 appetizers AND 2 entrees for 2 people - that's crazy talk). We ordered 1 appetizer and 1 elk for two and it was so much food we didn't have room for dessert. Definitely want to return and try some of their more novel dishes. Would recommend coming with a group of adventurous eaters so you can try a bunch of different things.

We came for dinner during Memorial Day weekend and had the loveliest dinner. The servers were super attentive with extra care to walk us through each dish. Our favorite is the asparagus ice cream and had a fun time trying gooseneck clams!

This place is an incredible experience! We were the first reservation, so when we arrived we requested a corner spot at the counter and the accommodated us no problem! It was my birthday and they started us off with welcome champagne, which was lovely! The female owner, then came over and helped us go over the menu. She described some dishes and we told her what we were interested in and asked if it would be enough or too much. She was so gracious and passionate about the food. It felt like we were curating our own tasting menu which was fun! We started with the Maine uni with cured bluefin tuna on smoked Berkshire pork head. I thought the uni may get lost with the other ingredients but it was perfect. The pork head BURST in your mouth and along with the silky tuna and uni was one of the best things I’ve ever eaten! Next we tried the percebes, or goose barnacles! They gave us a little lesson on how to eat them, which was so fun and inviting. As well as bibs and lemon water for cleaning fingers. They were so much fun to open, making a fine dining experience, feel playful. They were definitely “squirters”!The taste was mildly briny and sweet with and amazing tangy sauce. We also had the kangaroo tartare, which has seemed to become their signature, and for good reason! It was delicious, unique and a generous portion! Everything here was a generous portion. Gamey but not too gamey and seasoned perfectly with interesting African spices. This was not at all trying to imitate a steak tartare and I loved the unquiness. We also tried the quail with corn purée, with was so comforting! I appreciated the claw still on the bone! Beautiful plating. The Boar goat and eggplant was so rich, delicious and melt in your mouth! I’ve read someone say it was too much of the same texture but I couldn’t disagree more. It had a heap of cilantro on top to cut the richness and make it perfectly balanced. Desert was lovely as well! I also got to try some trendy orange wine and they had an extensive bottle list and excellent sommelier. Overall, the atmosphere was so friendly and inviting. Everyone was talking and having a grand old time. They are famous for their whole fish, which I opted not to go for, as I was seeking out ingredients not served at many restaurants. But the people next to us did and it smelled incredible! I find this passion project so interesting and all the press has been fun to keep up with. You really get the sense that they are not trying to please any investors, owners or critics. It allows for a freedom and risks with the food that really comes across. I believe the will be up for some awards this year! The counter was fantastic, but there were also tables for larger parties. That is if you can get more than one person to come try this unique food with you! I would say this restaurant is only for the adventurous eater, but should you take that adventure you will find yourself with a wonderful experience. Thank you Foxface for existing! Can not wait to return!

Creative and delicious, good vibes, kind and knowledgeable staff. Scallops were a true standout for me, incredibly rich dish with the custard and caviar. Thought it was a nice touch serving the skewered quail organ meat and head after getting the main entrée - I enjoyed it even just as something to react to - felt like a risk and I was happy they took it. I felt like the atmosphere would have benefitted from just slightly more space, and we were by the front door, but it gave a buzzier and more cozy or familiar neighborhood feel. Absolutely a destination and continues to deserve good press and accolades!

ReedH

Foxface Natural has been on my list for a while for its creative cuisine, and it totally lived up to the hype. The servers were friendly and I felt well taken care of throughout the meal. I did the tasting menu and loved the fresh, vibrant flavors in all courses. It was my first time trying goose barnacles, which are a little tricky to figure out at first, but once you do, they’re so good!! The space does get pretty loud. It didn’t bother me too much since I was dining solo, but it was a little hard to hear when they were introducing the dishes. Overall, a great dinner though and I’d definitely go back for the food.

Kristy Chen

This place is super unique, they have all types of different meats and the way that everything is cooked is very interesting. If you are adventurous for food, I would definitely recommend this restaurant. Their ingredients are also super fresh and specifically offered for the restaurant, would definitely recommend. The owner and staff are super friendly and nice, would come back again.

Daphne Shen

Us two ordered a seafood pre-fix and a regular pre-fix and a la carte Kangaroo tartare. The highlighters were their sourdough bread and butter and Kangaroo tatare. Also, their SAUCIER IS DIVINE! I wished they could bottle all the sauces for sell. They do sell the sourdough bread on weekends but I live tooooooo far away from them to take advantage of it. Apps: Berkshire Pork Head & Pickled Oyster Bite The rich gelatinous pork head paired perfectly with the tangy, salty pickled oyster—absolutely seamless combo. Seafood Fritters & Karasumi (House Cured Mullet Roe) Crispy and light, packed with umami. The mullet roe adds depth—well layered and satisfying. Raw seafood platter Griddle Point Oyster + Montauk Razor Clam + Bang Island Mussels + crab 🦀 Super fresh and clean-tasting. Safe but solid picks. Bonuses for citrus 🍋‍🟩 on the razor clams. North Carolina Bluefin Tuna Belly Served with house XO sauce, braised scallion (negi), and pomelo. Rich, fatty tuna with a kick from the XO—balanced by the citrus. Loved the XO sauce, extra homey for me. Hiramasa “Pastrami” Didn’t care much for the fish flavor, but that firm but bouncy texture is quite appealing. The sauce on the side is incredible. White Asparagus With Montauk whelk, cured egg yolk, seafood sauce, and tarragon oil. Elegant plating, but the asparagus and whelk combo is more textural than flavorful. Glad they didn’t overcook the asparagus. Ohhh the white sauce on the side is nothing like you would image. It is more than just creamy. You have to try it to figure out yourself. Kuroda Carrots With wild boar ham, spinach goat cheese sauce, and hazelnuts. The carrot is deliciousssss! Hidden underneath the salty ham. The ham itself doesn’t spark me that much. Kangaroo Tartare With spinach purée and Sardinian flatbread. The tartare has a strong scallion oil flavor that covers up the gaminess—smart move. The cracker is additive, crispy and tasty: I can eat a whole bag of this. The puree!!!!! OMG how did they make spinach purée tasted like truffle! This one is a killer. Maine Uni Pascaline Scallop and sweet prawn custard topped with Maine uni and fish roe. Delicate texture, with a whole lot of cream in it. Tasteful until the second bite. Also, two sides of the same coin: they used the whole scallop so kudos to sustainability yet I taste the fibers from the scallop shell and these made scallops tasted like daikons to us (both of us thought they were daikons initially). Entree BBQ Boer Goat With recado negro, sour orange, and polenta beignets. Smoky, tangy, with a nice contrast in textures. Earthy and bold. By this point I am already full but that lamb packs smokiness and flavors. The beignets, however, was underwhelming. Quite dense in texture and does do much on the plate. Sheephead Yep you heard me right. A deep sea fish named Sheephead. Delicate in texture and flavor. Served with local long-island rice and tomato-based curry stay sauce. Dessert Fat Cat Cheese With nigella & pistachio sauce, cranberry membrillo, and house-made cracker. Nutty, sweet, and savory all at once—fun cheese course. Cracker is thick and dense. Not sure if my cat likes them. Tahini Gelato With pomegranate molasses, sablé, and pistachio. Creamy and nutty, with bright acidity from the molasses. Beautiful finish. My favorite out of the three. Toffee Pudding Like the presentation, but it feels more like a cake than a pudding. A bit tooo dense in the middle. Caramel sauce, however, is a saving grace to that. Unfortunately didn’t get the percebes (seasonal), but I wasn’t disappointed at all. Their hospitality is great and they gave us a great spectrum of flavors and textures and nudged the creativity to the edge. (Also I really digged the silverwares! Funky and metallic). I am already planning on going again.

C L

A memorable dining experience in NYC Foxface Natural was an exceptional culinary highlight during our honeymoon in New York City. From the moment we stepped into the restaurant, we were captivated by its inviting atmosphere and the staff's warm hospitality. The food was nothing short of exquisite. Each dish was a masterpiece, beautifully presented and bursting with flavour. The servers were incredibly knowledgeable and attentive, providing excellent recommendations and ensuring that our dining experience was seamless. A word of advice: Save some of the bread for dipping in the delicious sauces throughout the meal. It's a must! We're still laughing about our record-breaking speed in devouring the bread. The entire Foxface Natural team deserves immense praise for their attentive and friendly service. We had the pleasure of interacting with many staff members, and each one contributed to making our experience truly memorable. We cannot wait to return to Foxface Natural and wish the restaurant continued success in achieving its goals.

Syed Ashrafulla

Fun dishes at the prix fixe here. I recommend an appetizer and two dishes per person. The ingredients are really high quality so you'll at least enjoy everything. My favorite is probably the matsuzaka mushroom soup and the duck. Oh and the kangaroo. Try to take advantage of the flavor variety, so contrast your choices in dishes. By that I mean, go high-veggies for at least one dish.

Chuyue Frances H.

What a gem in LES! Came here for a bday celebration, and not only did the staff ask us for our seating preference before and accommodate our request, they also gave us champagne on the house for the special occasions. Our server was super attentive, and all the dishes were unique and well executed. We tried the fried pork head, the kangaroo tartare (so creamy and intricate), and the Elk Chop — ended the meal with a super refreshing coconut sorbet. Everything was 5/5, and would love to come back to try some different dishes!

Richard W

Exceptional food worth seeking out. The kangaroo tartare is a case of 1+1=3. Each component—charred eggplant, Sardinian flatbread, and the spiced kangaroo meat—tasted good on its own, but eating them together in one bite is divine. The spices stood up well against the deep, rich, gamy flavors. The kangaroo was gently warmed up to slightly above body temp, a small detail that made the dish perfect; I let the meat cool down over time and it just didn’t taste the same. Best tartare I’ve ever had. The food is fairly priced. Some tasting menus that cost hundreds of dollars never reached the heights of this one dish. This felt like a steal by comparison. In a return visit, I tried the goose barnacles and sweetbreads schnitzel. Goose barnacles have the texture of razor clam but the taste of lobster. Be careful peeling them; water will squirt out of the tip, so aim it downwards at the plate. I enjoyed trying them for the first time (especially with that delicious sauce) but I’m unlikely to get them again as they’re too much work. I’ve had “sweetbreads” before, but they were almost always the pancreas. The sweetbreads schnitzel uses the thymus gland, which has a tender texture and a mildly milky iron-like flavor. It’s much better than Le Coucou’s take. Foxface Natural is a wine bar, so of course they always have interesting wines by the glass.

Jefe Birkner

5 stars across the board. Food was fresh, creative, playful and flavorful. Preparations were unique and distinctive, incl kangaroo tartar and Bolognese with ground octopus. Music was just the right volume to hear that it was a mix of underground punk and metal, but not so loud to call attention to itself. Not cheap, but worth it.

Zoey Zong

23-11-30 Top-notch wine bar! I instantly fell in love with the ambiance the moment I stepped in—so cozy and relaxing. Everybody is happily talking and enjoying the evening. The food is amazing, especially the kangaroo tartare, left a lasting impression on me. The servers are exceptionally accommodating and genuinely passionate about the food and I love how they inquire about our opinions on the dishes. 24-3-16 Absolutely amazing! Even better than last time! The menu has changed a lot. Every dish is out of this world. Especially love: Bluefin Tuna Maine Uni & Halibut Quenelles, Fluke, and Baba au Rhum.

Phi Garden

the standout was undoubtedly the kangaroo tartare. It was beautifully balanced, with a depth of flavor that was both unexpected and exciting. Thoughtfully prepared and expertly executed, it showcased the kitchen's creativity and precision.

Yiyi Zhang

The quality of the food / ingredients and creativity in preparation are all top notch!! Especially loved the vegetables and lentils. The atmosphere is just okay - it's a little cramped and the chairs are not the most comfortable. The portions are also quite large (don't believe them when they say to order 2 or 3 appetizers AND 2 entrees for 2 people - that's crazy talk). We ordered 1 appetizer and 1 elk for two and it was so much food we didn't have room for dessert. Definitely want to return and try some of their more novel dishes. Would recommend coming with a group of adventurous eaters so you can try a bunch of different things.

Melody Wen

We came for dinner during Memorial Day weekend and had the loveliest dinner. The servers were super attentive with extra care to walk us through each dish. Our favorite is the asparagus ice cream and had a fun time trying gooseneck clams!

Samantha

This place is an incredible experience! We were the first reservation, so when we arrived we requested a corner spot at the counter and the accommodated us no problem! It was my birthday and they started us off with welcome champagne, which was lovely! The female owner, then came over and helped us go over the menu. She described some dishes and we told her what we were interested in and asked if it would be enough or too much. She was so gracious and passionate about the food. It felt like we were curating our own tasting menu which was fun! We started with the Maine uni with cured bluefin tuna on smoked Berkshire pork head. I thought the uni may get lost with the other ingredients but it was perfect. The pork head BURST in your mouth and along with the silky tuna and uni was one of the best things I’ve ever eaten! Next we tried the percebes, or goose barnacles! They gave us a little lesson on how to eat them, which was so fun and inviting. As well as bibs and lemon water for cleaning fingers. They were so much fun to open, making a fine dining experience, feel playful. They were definitely “squirters”!The taste was mildly briny and sweet with and amazing tangy sauce. We also had the kangaroo tartare, which has seemed to become their signature, and for good reason! It was delicious, unique and a generous portion! Everything here was a generous portion. Gamey but not too gamey and seasoned perfectly with interesting African spices. This was not at all trying to imitate a steak tartare and I loved the unquiness. We also tried the quail with corn purée, with was so comforting! I appreciated the claw still on the bone! Beautiful plating. The Boar goat and eggplant was so rich, delicious and melt in your mouth! I’ve read someone say it was too much of the same texture but I couldn’t disagree more. It had a heap of cilantro on top to cut the richness and make it perfectly balanced. Desert was lovely as well! I also got to try some trendy orange wine and they had an extensive bottle list and excellent sommelier. Overall, the atmosphere was so friendly and inviting. Everyone was talking and having a grand old time. They are famous for their whole fish, which I opted not to go for, as I was seeking out ingredients not served at many restaurants. But the people next to us did and it smelled incredible! I find this passion project so interesting and all the press has been fun to keep up with. You really get the sense that they are not trying to please any investors, owners or critics. It allows for a freedom and risks with the food that really comes across. I believe the will be up for some awards this year! The counter was fantastic, but there were also tables for larger parties. That is if you can get more than one person to come try this unique food with you! I would say this restaurant is only for the adventurous eater, but should you take that adventure you will find yourself with a wonderful experience. Thank you Foxface for existing! Can not wait to return!

The famous Kangaroo Tartare is as fresh and flavorful! However, the rest of the menu didn’t stand out much for me. I wasn’t a fan of the fish dish with Japanese dashi; it was a bit too sweet and heavy for my taste. The service was friendly.

Wine list is incredible. Food is delicious. The only few miss on the menu for me was the foie gras donuts as they did not live up to the hype. The kangaroo was exceptional. Alaskan scallops were perfection, although staff couldn’t find out exactly where in Alaska the scallops came from when asked for a specific location. Local fluke was fantastic, had the cheeses for dessert which was also divine.

A lot of strong flavors and strong seasoning in each dish. I liked the baby prawns a lot and the kangaroo tartare was good. The apple tart tatin was a bit too bitter for our liking

We had a 5 year anniversary dinner here and found everything to be excellent. We tried both of the two different tasting menus and this provided a great balance. Really great staff.

Jordan P

We had a 5 year anniversary dinner here and found everything to be excellent. We tried both of the two different tasting menus and this provided a great balance. Really great staff.

Hayley

The famous Kangaroo Tartare is as fresh and flavorful! However, the rest of the menu didn’t stand out much for me. I wasn’t a fan of the fish dish with Japanese dashi; it was a bit too sweet and heavy for my taste. The service was friendly.

T L

Wine list is incredible. Food is delicious. The only few miss on the menu for me was the foie gras donuts as they did not live up to the hype. The kangaroo was exceptional. Alaskan scallops were perfection, although staff couldn’t find out exactly where in Alaska the scallops came from when asked for a specific location. Local fluke was fantastic, had the cheeses for dessert which was also divine.

Stephan Herard

A lot of strong flavors and strong seasoning in each dish. I liked the baby prawns a lot and the kangaroo tartare was good. The apple tart tatin was a bit too bitter for our liking

Dave Capra

Interestingly the food was great and the wine so-so. Beautiful plating, creative seafood-centric menu and extremely friendly service. Strange choice to only have 2 wines by the glass for each type and to not have pet nats at a wine bar called Foxface natural. The bottle menu was extensive though. Get the goat and the tahini gelato - both incredible dishes.

I visited Foxface Natural for the first time to experience their New York New Wave wine evening. I usually lean towards more traditional/classic restaurants but has read so many good things about Foxface that it had been high on my list to try. I saw that they were hosting a special dinner offering 7 NY produce focused courses paired with 7 Finger Lake wines so that sounded like the perfect opportunity to check the restaurant out. The building from outside is pretty inconspicuous (I actually walked by and had to walk back) but once you enter the staff are really welcoming and it feels quite cozy, despite it having a more clean and modern esthetic. I was sat at the bar and I have to admit that this was one of my favourite bar set up's that I have experienced. As mentioned the menu was made up of 7 courses and, personally, some stood out for me more than others. Most of the dishes were well executed but some were definitely a little outside of my comfort zone (namely lamb tartar) however, the venison was very underdone. I had just assumed this was how venison should be served and didn’t enjoy it due to personal preference so didn’t mention anything at the time. I have since been told by several people with more experience with this protein that it is not how it should be served so I really wish I had said something at the time. The stand out dishes for me were the Red Shrimp Roll (delicious and so well seasoned), the sunchoke (which paired beautifully with the wine that was served with this, a real case of the dish enhancing the wine and vice versa) and the Girella. As well as the venison another disappointment for the evening was the panacotta, for me this was not as set as it should have been and was just generally a bit underwhelming. I also have to comment on the service. As a solo dinner they have really perfected making you feel looked after without being overbearing or rushed. I really enjoyed my interaction with all of the staff and they really seemed keen to get feedback on dishes. I don't know if I would return to Foxface Natural, it definitely made me realise I am more of a traditionalist when it comes to dining. I did enjoy how it pushed me out of my comfort zone and I tried dishes that I never normally would. I think if you like slightly more adventurous/exciting combinations then this would be your perfect spot. I did leave having enjoyed my evening and being very pleased that I had moved out of my comfort zone slightly.

Foxface Natural is located in a laid-back area of West Village and offers a cozy, small environment. The staff is very courteous, but I had difficulty understanding their explanations of the menu, which could be an area for improvement. The music was quite loud, and the heavy metal style didn’t complement the dining experience. The appetizers were undoubtedly the highlight of the meal: they were delicious and well-prepared. However, the main dish, which featured fish, fell short. The seasoning was excessive, overshadowing the delicate flavors of the fish and creating a clash of tastes. The desserts were also unremarkable. The apple dessert was acceptable, but it was baked a bit too long. While I enjoyed the appetizers, I don’t think I would return to the restaurant. The experience was worthwhile, but there are aspects that need attention.

Helen S

I visited Foxface Natural for the first time to experience their New York New Wave wine evening. I usually lean towards more traditional/classic restaurants but has read so many good things about Foxface that it had been high on my list to try. I saw that they were hosting a special dinner offering 7 NY produce focused courses paired with 7 Finger Lake wines so that sounded like the perfect opportunity to check the restaurant out. The building from outside is pretty inconspicuous (I actually walked by and had to walk back) but once you enter the staff are really welcoming and it feels quite cozy, despite it having a more clean and modern esthetic. I was sat at the bar and I have to admit that this was one of my favourite bar set up's that I have experienced. As mentioned the menu was made up of 7 courses and, personally, some stood out for me more than others. Most of the dishes were well executed but some were definitely a little outside of my comfort zone (namely lamb tartar) however, the venison was very underdone. I had just assumed this was how venison should be served and didn’t enjoy it due to personal preference so didn’t mention anything at the time. I have since been told by several people with more experience with this protein that it is not how it should be served so I really wish I had said something at the time. The stand out dishes for me were the Red Shrimp Roll (delicious and so well seasoned), the sunchoke (which paired beautifully with the wine that was served with this, a real case of the dish enhancing the wine and vice versa) and the Girella. As well as the venison another disappointment for the evening was the panacotta, for me this was not as set as it should have been and was just generally a bit underwhelming. I also have to comment on the service. As a solo dinner they have really perfected making you feel looked after without being overbearing or rushed. I really enjoyed my interaction with all of the staff and they really seemed keen to get feedback on dishes. I don't know if I would return to Foxface Natural, it definitely made me realise I am more of a traditionalist when it comes to dining. I did enjoy how it pushed me out of my comfort zone and I tried dishes that I never normally would. I think if you like slightly more adventurous/exciting combinations then this would be your perfect spot. I did leave having enjoyed my evening and being very pleased that I had moved out of my comfort zone slightly.

Jessica Oliveira

Foxface Natural is located in a laid-back area of West Village and offers a cozy, small environment. The staff is very courteous, but I had difficulty understanding their explanations of the menu, which could be an area for improvement. The music was quite loud, and the heavy metal style didn’t complement the dining experience. The appetizers were undoubtedly the highlight of the meal: they were delicious and well-prepared. However, the main dish, which featured fish, fell short. The seasoning was excessive, overshadowing the delicate flavors of the fish and creating a clash of tastes. The desserts were also unremarkable. The apple dessert was acceptable, but it was baked a bit too long. While I enjoyed the appetizers, I don’t think I would return to the restaurant. The experience was worthwhile, but there are aspects that need attention.