Foxface Natural

Only open about two months and not even running a full schedule, [Foxface Natural](https://www.instagram.com/foxface_nyc) is an exciting new restaurant that has quickly become my new favorite.

The food is delicious and interesting, and even the excellent [Grubstreet review](https://www.grubstreet.com/2023/07/foxface-natural-nyc.html) had trouble describing the type of cuisine here. The word I’d use is eclectic. Back before the restaurant industry overused the word (and subsequently overused “modern American”), this would be how I’d describe the restaurant. While the ingredients are seasonally determined, the style, seasoning, and methods take inspiration from all over.

Photos are from two separate visits, but given how seasonally driven the restaurant is, dishes may already have been replaced by new ones.

Highlights for me were:

Percebes
I’m not one to find them the most amazing shellfish (I’m more partial to geoduck, razor clams, and abalone), but it is a rare sighting on American menus.

Berkshire pork tongue
Just tasting the dressing by itself, I thought it was too strong. But when I paired it with the pork tongue, it was just right. The food here is strongly flavored but well balanced in general.

Beef heart tartare
The elk tartare was also good, but the beef heart tartare was special. The spice mix exuded a wonderful “warmth”, and the Sardinian flatbread was delicious just by itself.

Aged quail
Really good flavor, and well balanced by the carrot puree. I recently had the quail appetizer at Tuome, and I thought this was better. The innards skewer was amazing, concentrated flavor, but it is very much that inner organ flavor so may not be for everyone.

Sea bream (madai)
Beautiful fish cooked perfectly. Keeping the skin added a great textural component. I originally thought there was too much sauce (you don’t need that much on the fish itself), but when we were offered bread to sop up the sauce, it was just right. The surprise for me was the beans, which I could not stop eating.

Gelato flavors
The gelato flavors are unique and very strong. I personally found the tahini too strong and preferred the timut pepper, but my friend preferred the tahini.

by reddit_hw