When you walk into RedFarm, the Grove’s newest take on Asian cuisine, you are greeted by a wall of duck decoys. And while they would be sad to know that their real counterparts are being enjoyed on several plates inside, they would be delighted to know how much joy these flavorful bites bring to the palates of many.
RedFarm brings a warm, playful atmosphere and creative take on traditional Chinese dining to the Coconut Grove restaurant scene.
Already a well-established dim sum staple in its flagship NYC West Village location, RedFarm opened its second out-of-state location in the Grove in late February. Since the flagship’s opening in 2011, the goal has remained the same: to create “innovative, inspired Chinese cuisine with greenmarket sensibility,” as their website puts it.
The menu is just as eclectic and unconventional as promised, with dishes like ‘Pac-Man’ Shrimp Dumplings and ‘Ed’s Pastrami’ Egg Roll alongside classic favorites like Yakisoba Noodles and Peking Duck. Still, every dish feels unique and inventive, embracing the versatility of Southeast Asian cuisine. Their unorthodox cooking style is sure to leave even the most rigid of Chinese food purists a RedFarm convert.
When we went to try RedFarm for ourselves, we started with a mix of dim sum and non-dumpling starters. Our favorites were the crispy duck wontons, shrimp-stuffed jalapeño poppers, and scallion dollar pancakes. The duck was especially rich and sweet, and paired well with the crispy wonton exterior, providing a harmonious blend of textures and flavors. The poppers had a warm, crunchy coating, and didn’t disappoint, as many often do, when it came to spice level. Finally, the pancakes boasted savory, thin, flaky layers, with aromatic onion and a subtle sweetness. Overall, the family style appetizers were flavorful, balanced, and easily the best dishes of the night.
We also took advantage of their extensive seasonally-inspired specials menu and tried the truffle shrimp shumai, which were a must-have. The delicate bites proved to be a symphony of indulgent flavors, with the sweetness of the shrimp being enhanced by the depth of the truffle and the subtle hints of garlic and ginger.
The main dishes were equally delicious, though certainly more traditional than the starters. We loved the yakisoba noodles and the filet mignon, which were hearty and rich. The noodles were expertly stir-fried and tangy, yet another testament to the balance achieved in every dish we tried. Still, nothing quite rivaled the creative dim sum we started with.
The desserts were more Miami/Grove centered; we tried the key lime pie bars and seasonal mango mousse. Both were smooth, tangy, light, and worked cohesively with the rest of the menu. The key lime pie was underwhelming considering the abundance of delicious, award-winning options in the grove alone, but still worth trying.
While RedFarm is certainly on the pricey side, it is quickly becoming a must-try for the gourmet Groveite. It’s the perfect combination of fine-dining quality and flavor presented in a way that’s eccentric, comforting, and playful, much like the Grove itself. The bites are unique and memorable, carrying the quirky DNA of the restaurant with them.
