RedFarm

With wooden tables and red gingham seats, Ed Schoenfeld’s perpetually packed West Village eatery has a modern farmhouse look to match the menu. Contemporary Chinese cuisine—from small plates like shrimp-and-snow-pea-leaf dumplings ($10) to fried rice studded with slow-cured artisanal Benton’s bacon from Tennessee ($15)—flaunts a Greenmarket spin.