Foxface Natural — Restaurant in New York

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...

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...

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...