Bizarre! Kangaroo meat on the menu in this famous NYC restaurant

Avenue A's latest exhilarating restaurant is a slender, 28-seat establishment where kangaroo takes center stage. Foxface Natural debuted last spring and its unconventional menu has generated mixed reviews. While many critics and patrons have praised it, others have been less favorable, describing the dishes as "intricate jokes." Alongside kangaroo tartare, the menu occasionally features wild snapping turtle soup and gooseneck barnacles.

Foxface Natural avoids exoticism for its own sake, unlike the now-closed New Deal in the West Village that served lion and giraffe. The restaurant emphasizes sustainability and does not include endangered species in its menu, as explained by owner Ori Kushnir, who manages the establishment with his life partner Sivan Lahat.

Nestled behind a sign-less facade at 189 Avenue A (East 12th Street), Foxface Natural features a colorless room that serves as a fittingly neutral backdrop for the culinary innovations presented on the plate.

Chef David Santos' Foxface Natural's experience

Chef David Santos' precise and skillful culinary approach contradicts Foxface Natural's initial gimmicky reputation. Contrary to early rumors, camel made only a brief appearance as a pasta filling.

What sets the restaurant apart is the kitchen's adept use of flavors and spices from regions such as southern and northern Africa, France, Peru, and, of course, Down Under.

Despite their adorable appearance, Australia is grappling with an overabundance of kangaroos reaching 43 million in 2022, as reported by the local news outlet. This population is twice the number of humans in the country, posing a threat to farm crops and property.

Other dishes served in this restaurant

Some dishes surpassed expectations. The tilefish quenelles, offering a contemporary twist on a classic, could have arrived straight from the exceptional La Coucou. These creamy dumplings, delicately bound with milk and egg, were accompanied by a tomato-infused Nantua sauce crafted from shrimp heads and shells.

Some dishes surpassed expectations. The tilefish quenelles, offers a contemporary twist on a classic, could have arrived straight from the exceptional La Coucou. These creamy dumplings are delicately bound with milk and egg, accompanied by a tomato-infused Nantua sauce crafted from shrimp heads and shells.