![]() Friends of the owners popped by for a glass of Hudson Valley pét-nat, and I overheard another customer tell their friend that, these days, they really aren’t eating anywhere else. Skaters, aging punks, and college kids pass by the storefront’s windows while, on the night I was there, “ I Fucked Yr Mom,” by the band Sorry Mom, played on the speakers inside. This dish is served at Foxface Natural, a two-month-old restaurant near the upper boundary of Avenue A. But the peas and mint lighten it, and it becomes something else entirely. As the broth mixes with the sausage, it becomes rich and bloody, which may make you think of nam tok, the blood-enriched Thai soup. Inside, the pasta is plump with clove-and-cinnamon-spiced blood sausage. A single long raviolo, called girella - saw-toothed and coiled like a snake - is surrounded by a wreath of pea shoots, some peas, and a tableside bath of mint-peapod broth. ![]() In the East Village, there’s a pasta unlike any other.
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