THIS RESTAURANT IS CLOSED BarFry

THIS RESTAURANT IS CLOSED BarFry Restaurant Review:

Set in a long narrow room, flanked by a banquette and a long bar, this 40-seat West Village eatery is not a misnomer: most everything on the menu is fried---or as chef Josh DeChellis, late of Sumile, would prefer to call it, tempura’d. Eaters with an iron stomach will, indeed, enjoy the fried pumpkin, fried pork dumplings, fried eggplant, fried crab cake, and whatever else they’re sticking into the deep fat fryer that evening. The four dipping sauces---red chili citrus, sweet miso, wasabi rémoulade, and jalapeño soy---add to the joy. But for those with a limit on the amount of battered and fried food that can be stomached, there’s always miso soup, which as far we know, can’t be fried.