Decoy

Decoy Restaurant Review:

Ed Schoenfeld and Joe Ng have turned what once was a quasi-subterranean Laundromat into a sleek eatery underneath their West Village dim sum gem, RedFarm. To dine here, you'll need either a tough-to-get reservation or luck for a seat at the bar or the communal table. Decoy’s focus is mainly on one item: Peking duck. Crispy on the outside and tender in the middle, the duck is indeed the star of the show; it arrives via a communal plate on which you and your dining companions may nosh. The duck comes with crab-and-scallop-laced fried rice and Decoy chips, which are really fish skins. There is also a compendium of small plates that should not be missed, particularly the palate-arousing foie gras strawberry tart and the luscious oxtail dumplings. Katz's pastrami triangles are greasy yet delicious, and garlic-laced snow pea leaves bring balance to many of the rich dishes. Beverage options lean toward cocktails, and the barrel-aged Negroni is a winner (have another one for dessert, since sweets are not served).