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Address and Contact Information
Address: 189 Avenue A, New York, NY 10009
Phone: (646) 270-1449
Website: http://foxface.nyc/
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Foxface Natural Restaurant | Unique Fine Dining Experience
Foxface Natural pictures : interior. 189 Avenue A. New York, NY 10009. [email protected] · (646) 270-1449 · Facebook Instagram. ©2025 Foxface Natural All Rights …
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Foxface Natural Restaurant Reservations – East Village, NYC
Book your table at Foxface Natural and enjoy NYC’s East Village intimate fine dining featuring unique ingredients and bold flavors.
Reviews
ReedH
Foxface Natural has been on my list for a while for its creative cuisine, and it totally lived up to the hype. The servers were friendly and I felt well taken care of throughout the meal. I did the tasting menu and loved the fresh, vibrant flavors in all courses. It was my first time trying goose barnacles, which are a little tricky to figure out at first, but once you do, they’re so good!! The space does get pretty loud. It didn’t bother me too much since I was dining solo, but it was a little hard to hear when they were introducing the dishes. Overall, a great dinner though and I’d definitely go back for the food.
… moreHelen S
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 zone slightly.
… moreThe 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 zone slightly.
Joyce
It hit the spot.
I am a big seafood fan and was pleasantly surprised at the depth of experiential flavors. Starting dish was oysters on fried hogs head, followed by a delicious trio of raw oyster, clam and razors. It was my first time trying percebes (gooseneck barnacles), flown from Portugal, which have a delectable taste sitting between lobster and clam. Then I gratefully enjoyed the falling-off-the-bone halibut with homemade harissa. Partner had hiramasa pastrami, turnip with boar ham, and a spicy main of Boer goat with excellent sour habanero sauce. Dessert was cheese and a fantastic sticky toffee pudding that tasted of melted Werther’s Originals.
Did not get the wine pairing, but was recommended excellent wines by the glass and a salty water (Vichy Catalan) that was so nice I got one to go. Excellent refreshment to match the food punches. Partner and I were seated at the dining counter, where the seats were high and the atmosphere snappy and energetic.
Highly recommend Foxface Natural if you want something daring and tasty. Can tread right on the edge of your comfort zone or slide straight into taste oblivion.
… moreI am a big seafood fan and was pleasantly surprised at the depth of experiential flavors. Starting dish was oysters on fried hogs head, followed by a delicious trio of raw oyster, clam and razors. It was my first time trying percebes (gooseneck barnacles), flown from Portugal, which have a delectable taste sitting between lobster and clam. Then I gratefully enjoyed the falling-off-the-bone halibut with homemade harissa. Partner had hiramasa pastrami, turnip with boar ham, and a spicy main of Boer goat with excellent sour habanero sauce. Dessert was cheese and a fantastic sticky toffee pudding that tasted of melted Werther’s Originals.
Did not get the wine pairing, but was recommended excellent wines by the glass and a salty water (Vichy Catalan) that was so nice I got one to go. Excellent refreshment to match the food punches. Partner and I were seated at the dining counter, where the seats were high and the atmosphere snappy and energetic.
Highly recommend Foxface Natural if you want something daring and tasty. Can tread right on the edge of your comfort zone or slide straight into taste oblivion.
Daphne Shen
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 going again.
… moreThey 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 going again.
Jessica Oliveira
Foxface Natural is located in a laid-back area of West Village and offers a cozy, small environment. The staff is very courteous, but I had difficulty understanding their explanations of the menu, which could be an area for improvement.
The music was quite loud, and the heavy metal style didn’t complement the dining experience.
The appetizers were undoubtedly the highlight of the meal: they were delicious and well-prepared. However, the main dish, which featured fish, fell short. The seasoning was excessive, overshadowing the delicate flavors of the fish and creating a clash of tastes. The desserts were also unremarkable. The apple dessert was acceptable, but it was baked a bit too long. While I enjoyed the appetizers, I don’t think I would return to the restaurant. The experience was worthwhile, but there are aspects that need attention.
… moreThe music was quite loud, and the heavy metal style didn’t complement the dining experience.
The appetizers were undoubtedly the highlight of the meal: they were delicious and well-prepared. However, the main dish, which featured fish, fell short. The seasoning was excessive, overshadowing the delicate flavors of the fish and creating a clash of tastes. The desserts were also unremarkable. The apple dessert was acceptable, but it was baked a bit too long. While I enjoyed the appetizers, I don’t think I would return to the restaurant. The experience was worthwhile, but there are aspects that need attention.
C L
A memorable dining experience in NYC
Foxface Natural was an exceptional culinary highlight during our honeymoon in New York City. From the moment we stepped into the restaurant, we were captivated by its inviting atmosphere and the staff’s warm hospitality.
The food was nothing short of exquisite. Each dish was a masterpiece, beautifully presented and bursting with flavour. The servers were incredibly knowledgeable and attentive, providing excellent recommendations and ensuring that our dining experience was seamless.
A word of advice: Save some of the bread for dipping in the delicious sauces throughout the meal. It’s a must! We’re still laughing about our record-breaking speed in devouring the bread.
The entire Foxface Natural team deserves immense praise for their attentive and friendly service. We had the pleasure of interacting with many staff members, and each one contributed to making our experience truly memorable.
We cannot wait to return to Foxface Natural and wish the restaurant continued success in achieving its goals.
… moreFoxface Natural was an exceptional culinary highlight during our honeymoon in New York City. From the moment we stepped into the restaurant, we were captivated by its inviting atmosphere and the staff’s warm hospitality.
The food was nothing short of exquisite. Each dish was a masterpiece, beautifully presented and bursting with flavour. The servers were incredibly knowledgeable and attentive, providing excellent recommendations and ensuring that our dining experience was seamless.
A word of advice: Save some of the bread for dipping in the delicious sauces throughout the meal. It’s a must! We’re still laughing about our record-breaking speed in devouring the bread.
The entire Foxface Natural team deserves immense praise for their attentive and friendly service. We had the pleasure of interacting with many staff members, and each one contributed to making our experience truly memorable.
We cannot wait to return to Foxface Natural and wish the restaurant continued success in achieving its goals.
Syed Ashrafulla
Fun dishes at the prix fixe here. I recommend an appetizer and two dishes per person. The ingredients are really high quality so you’ll at least enjoy everything. My favorite is probably the matsuzaka mushroom soup and the duck. Oh and the kangaroo. Try to take advantage of the flavor variety, so contrast your choices in dishes. By that I mean, go high-veggies for at least one dish.
… moreChuyue Frances H.
What a gem in LES! Came here for a bday celebration, and not only did the staff ask us for our seating preference before and accommodate our request, they also gave us champagne on the house for the special occasions.
Our server was super attentive, and all the dishes were unique and well executed. We tried the fried pork head, the kangaroo tartare (so creamy and intricate), and the Elk Chop — ended the meal with a super refreshing coconut sorbet.
Everything was 5/5, and would love to come back to try some different dishes!
… moreOur server was super attentive, and all the dishes were unique and well executed. We tried the fried pork head, the kangaroo tartare (so creamy and intricate), and the Elk Chop — ended the meal with a super refreshing coconut sorbet.
Everything was 5/5, and would love to come back to try some different dishes!
Hayley
The famous Kangaroo Tartare is as fresh and flavorful! However, the rest of the menu didn’t stand out much for me. I wasn’t a fan of the fish dish with Japanese dashi; it was a bit too sweet and heavy for my taste. The service was friendly.
… moreJefe Birkner
5 stars across the board. Food was fresh, creative, playful and flavorful. Preparations were unique and distinctive, incl kangaroo tartar and Bolognese with ground octopus. Music was just the right volume to hear that it was a mix of underground punk and metal, but not so loud to call attention to itself. Not cheap, but worth it.
… more