“…ikejime was one thing that made it so pleasurable to dismantle and compare the flavors and textures of different parts of the roasted fluke, or to pull the flesh from the head, throat and belly of a butterflied black sea bass. But the thing that will really win over people who appreciate fresh fish is that Mr. Santos never seems to overcook it. He’ll pull it from the fire while there’s still some pink at the bone and sticky jellies still cling to the cartilage. Dave Pasternack used to cook fish that way when Esca was still open. Eric Ripert and a handful of other chefs still do, but many others won’t.” – Pete Wells, New York TImes (***)
“the sign of a restaurant who, pardon my French, knows who the fuck they are and what they are good at. In the case of Foxface Natural, it’s making proteins shine – NOT through wacky flavor additions or fancy bullshit, but by deepening the relationship with the main they are working with” – Megan C., Fucking Yelp
” The eclectic menu sources local, watches the seasons carefully, and does what it pleases. Case in point: A recent dessert featuring a smooth white asparagus gelato with shards of pink peppercorn meringue and grilled strawberries. Aim to sit at the long bar… where you’ll meet a genuinely friendly host of servers and maybe even one of the owners. Wines are thoughtfully curated and comfortably priced.” – Michelin Guide
“The city’s most original new restaurant” – Chris Crowley, Grub Street
“After four meals at Foxface Natural, though, I’ve come to think of it as a seafood restaurant that occasionally dabbles in antelope.” – Pete Wells, New York TImes (***)
“The BBQ Boer Goat came smoked low and slow… definitely a good portion. We both thought that the recado negro was like a light Mexican mole… It was all really good, and I wished we had some more starch to dip into the recado negro.” – Gourmand Syndrome
” the dish of the night for me was the golden tilefish/amadai (from the far end of Long Island). This featured tilefish fried to a crisp (with the crisp scales on top) and an exquisite fennel dashi poured around it and the red pepper that provided just the right amount of counterpoint. Perfect execution on all components and perfect composition of the dish as a whole.” – My Annoying Opinions
“Be careful opening these little devils though as they squirt EVERYWHERE!” – New York Foodie Adventures
“when I see at least one German pinot noir… on a wine list, I see that as a sign that the restaurant takes its beverages very seriously, and Foxface Natural had three on the list. I’m really glad we finally made the trip to Foxface Natural, and I hope the restaurant sticks around for a long time.” – KenScale
“The common thread between these dishes, which range wildly in their influences, is that the out-of-the-box ingredients are all tended to, and altered, in house. That pastrami treatment comes from an in-house smoking; fermented ají dulce (on the bluefin tuna), and cultured butter served with sourdough and pickles, are all made on-site.” – CN Traveler
“Two raw fish dishes that could not have been more different, showcasing that range. Pastrami spiced Hiramasa with horseradish, and preserved lemon was quite the delicate treat. As brilliant as it was, it was upstaged by the quality Maine Bluefin with cured olives, fermented tomato and smoked chive olive oil. Pure joy with every morsel.” – Eating With Ziggy
“a couple pushed through the door into the narrow entryway of Foxface Natural on upper Avenue A. After perusing the menu, they engaged in a brief conversation, then turned around and left, leaving empty the two seats at the end of the bar. Big mistake. Huge. ” – Found NY
“Stunning Debut! Two former foodies partner with a three star trained chef to create a casual, but exhilarating, restaurant in the East Village! Along with Dept of Culture my NYC new restaurant discovery and meal of the year!” – Robert Dentice, Word of Mouth
“A really excellent turnip” – Small H, HungryOnion.org
“Critics, including this one, have made a lot of David Santos’s kangaroo tartare, stirred with a rumbling African spice blend. The dish serves as a kind of warning sign: If it makes you nervous, you might want to leave before the camel course.” – Pete Wells, 12 Best New Restaurants, New York Times
“I caught myself feeling something that I’ve only previously felt during marvelous meals in other cities—at Rochelle Canteen, in London, or Ototo in Los Angeles, or the late Manfreds in Copenhagen—a sort of wistful joy, a longing for a slightly lovelier life: Oh, if only I lived here. And it was with a jolt that I realized, my God, I actually do.” – Helen Rosner, The New Yorker
“the scene-stealer was Boer goat – oak-smoked shoulder meat from a prized South African breed that’s vividly spiked with North African spices. Succulent and somewhat gamy, it’s a dish to chase on a bitter-cold winter night.” – Steve Cuozzo, New York Post
“It was kind of awsome” – @eatswithard, TikTok
“こちらのバイソンステーキがとんでもなく…柔らかで今まで味わあったバイソン肉とは別格
” – アヴェニューM NEW YORK CITY
“pushing boundaries, although in a way that feels confident and informed, embracing postmodern stars (Paul Henri Thillardon in Beaujolais, Hiyu’s Nate Ready in Oregon) while still looking a bit over the horizon. ” – John Bonné, Resy Wine Hit List
“simply join in Foxface Natural’s dance at the edge of the possible.” – Best New Restaurants in America, Esquire
“Vox Lays off Robert Sietsema” (who we think has the palate of a slug and really really really likes Listeria Laced Liverwurst)