Peking Duck. Duck whiskey. Duck décor...duck overload? There's never too much duck when it's carefully and thoughtfully prepared by restaurateurs Ed Schoenfeld and Chef Joe Ng, widely renowned for their Asian culinary creations and owners of the ever popular Redfarm.
Now add mixologists to their repertoire as Decoy, the new bar spin-off of Redfarm, has just opened for service. Temporarily used for extra seating at the original Redarm location, the bar is now open every night from 9:30 p.m.-1:45 a.m., and will offer handcrafted cocktails with an Asian twist. All cocktails are, of course, made with all natural ingredients and juices and are meant to be paired with Asian snacks like Double Duck buns, and their famous Peking Duck.
But don't expect your average Manhattan sours and vodkatinis, dear bar-goers of the City. Decoy is touting an unconventional cocktail list; try the "Sitting Down for Dinner," which is a Manhattan sour made with duck fat-washed whiskey and a duck stenciled on top for a little pizazz.
And get this--there's duck décor.
So how does one get a table at such an establishment? Unlike Redfarm, Decoy will be accepting dinner reservations, and if Peking Duck is the menu option of choice, they will reserve the duck at the same time to make sure only the freshest is served.
Mr. Schoenfeld and Chef Ng, you have truly outdone yourselves this time.