In the space below trendy Chinese hotspot RedFarm in the West Village, you'll find Decoy, an ode to the art of perfect Peking-style duck from chef Joe Ng and owner Ed Schoenfeld. Since December, the space has only been open for drinks and snacks, and served as overflow seating for RedFarm, but now the full Decoy menu is officially underway. Here's a first look at the space, food and menu as well as ten things you need to know about this duck-centric spot.
529 ½ Hudson Street; 212-691-9700
Photos by Stephen Yang
1. Decoy is located beneath RedFarm in a former laundromat and is a prix-fixe situation. There are two seatings per night, around 6 PM and 8:30 PM. Reservations are strongly encouraged and may be made by calling or by emailing email@example.com.
2. Most of Decoy's seating is at their large communal table.
5. There are also two nooks in the front with additional seating.
3. Check out the large mural specially commissioned for the space which features a duck-populated version of "The Last Supper."
4. Duck feasts are the main event here and are available for $65 a head. For two that includes two small plates, a whole Peking duck and fried rice or a side. The number of dishes offered increases for parties of three and four.
6. The cocktail menu includes a variety of signature drinks like the Sitting Down for Dinner, made with duck-fat washed George Dickel whiskey, red wine, lemon and egg white, shown here.
7. You can only order bar snacks at the bar seats. Here are some crispy fried Branzino skins with dipping sauce.
8. The pastrami triangles are a take on egg roll; they are stuffed with Katz's pastrami and served with a side of Chinese mustard.
9. Here is the sweet potato noodle salad topped with uni from the small plates section.
10. Behold, the full duck spread in all its glory. The whole duck plus crispy skin is served alongside housemade pancakes, three dipping sauces and shots of duck consomme.