The RedFarm guys have been busy. In the last six months, they’ve renovated their original location in the West Village, run a pop-up steakhouse in the basement, opened a cocktail bar (soon-to-be Peking Duck place), and expanded the franchise to the Upper West Side. A Williamsburg expansion is on the way.
RedFarm UWS (in the old Fatty Crab space) looks just like the flagship, with its exposed barnyard wood, red-and-white checkered upholstery, and digital toilets in the loo. It’s twice the size.
It’s also just as crowded. There was a 20-minute wait at 9:00pm on a Sunday evening, when most Upper West Side restaurants are starting to slow down. Call me old-fashioned, but when you have 82 seats, I think you could take reservations. I predict they eventually will, when the hype dies down. But you have to give the team credit for recognizing that a “downtown restaurant” would work uptown without changing a thing. RedFarm UWS is a hit.
You have to worry if quality will suffer, as chef Joe Ng’s attention is divided across multiple properties. Some of the food didn’t seem quite as carefully prepared as I recall at the original RedFarm. But it is still one of the most original Chinese menus in town, and to the extent I can tell from one visit, very much worth repeated visits.