Foxface Natural

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.

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.

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.