West Village, New York City
600 square feet
RedFarm brings a greenmarket sensibility to modern and inventive Chinese food. Chef Joe Ng’s menu takes a clean, fresh approach to dim sum featuring signature items that include Pac Man dumplings, yuzu wasabi shrimp and mushroom spring rolls. RedFarm’s locavore farm-to-table mindset is brought to life in a 1828 townhouse parlor-level space. Painted white brick walls and exposed wooden beams add intimate warmth to the room. Crème outfitted the space with wooden tables, red and white patterned fabrics, chairs and crates to create a classic farmhouse feel. Menus, chopsticks, flora and candles hang from rustic piping above the five booths and two communal tables, showcasing a modern and rustic décor.