I’d get it again.Įlsewhere among the assorted proteins, the wild boar pork tongue’s ($22) thin, cold cut-style slices are reminiscent of sandwiches, though more evocative of the catered luncheon variety than the unique affairs Foxface was first recognized for. A glancing taste could easily be mistaken for more common beef, a value judgment for the eye of the beholder. ![]() The lean meat is milder here than its “gamey” shorthand, and lends itself well to the raw, chopped approach, served in a heap with brittle Sardinian flatbread and a delightful little pouf of airy charred eggplant. Next to nothing is unheard of in New York City, including kangaroo, which I’ve previously enjoyed in carpaccio form at since-shuttered Public in Nolita, and you can presently find skewered at Williamsburg’s Isla and Co. Studied sourcing and its beautiful conclusion aside, there has still been little else quite as attention-catching as that camel here at 2.0, though the kangaroo tartare ($25) comes close. A shipment of percebes, for example, was recently lost at JFK, conjuring all sorts of hypotheticals about the unintended party eventually on the Portuguese goose barnacles’ receiving end. It’s still, in this new iteration, spotlighting some infrequently commercially seen items, a few available on a blink-and-you’ll-miss-them basis. Like before, the menu is frequently updated quail, live scallops, goat, outsized prawn heads and other underwater noggins having graced tables throughout Foxface Natural’s two seasons in operation. ![]() Though several times its predecessor’s size, Foxface Natural’s long, narrow dining room is still petite, swiped mostly in white with a few lines of sandy wood and a bit more color from potted plants. Foxface expanded its concept, menu, space and name not too far away this past spring with the opening of Foxface Natural on Avenue A. ![]() It closed three years and many fans later due to that old Manhattan classic, a lease dilemma. In the months before the pandemic, a little East Village sandwich window was getting big attention for its locally infrequent ingredients like camel and bison heart, alongside more standard fare like shrimp, lamb and roast pork.
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