It all began 13 years ago, on the parlor floor of an 1828 brownstone in New York’s West Village. Red Farm, a 42-seat restaurant specializing in contemporary Chinese cuisine, was the brainchild of food expert Ed Schoenfeld, whose desire to reimagine the city’s Chinese dining scene came to fruition when he and dim sum master Joe Ng partnered with Jeffrey and Zach Chodorow.
Acclaimed by critics and the public, RedFarm features dishes that burst with flavor in a multitude of whimsical presentations. After opening a second location on the Upper West Side, the brand became a highly desirable dining concept.

RedFarm exterior / Photo: Courtesy of RedFarm
A new era of growth has taken RedFarm to Austin, Texas, and Miami’s Coconut Grove neighborhood. “As a Miami native and resident, I always knew we would bring RedFarm here,” says operating partner Jeffrey Chodorow, who knew that many of the restaurant’s New York clientele live part-time in Florida.
RedFarm Coconut Grove is an updated version of the New York original. The Pac-Man Shrimp Dumplings, the most Instagrammable dish on the menu, features an array of pastel-colored dumplings resembling the Pac-Man character, each filled with a shrimp stuffing and enhanced by other seafood and vegetable flavors such as lobster, scallop and snow-pea leaf. Another often copied original is the crunchy Ed’s Pastrami Egg Roll, an explosion of sensations showcasing high-quality pastrami, crisp vegetables and a special mustard sauce that heightens the intensity. Other mouthwatering starters include the BBQ duck lettuce wrap, truffle mushroom scallion pancakes, pork and shrimp shumai and the popular pork soup dumplings.

Private dining room / Photo: Courtesy of Richard Alvarez
Among the must-have entrées: grilled filet mignon with broccoli, Chilean sea bass with Thai basil, and shrimp with lobster sauce. That is only after you have tried RedFarm’s amazing Peking duck, named the best in the world outside China. Rice and noodles complete the parade of dishes, with many vegetarian options such as yakisoba noodles with vegetables, “longlife” noodles with morel mushrooms, and soft and crunchy vegetable fried rice. For dessert, nothing is better than the refreshing fruit platter with a side of ginger syrup, but the house-made key lime pie rivals the best!