If you’ve been on the food side of Instagram or TikTok, you’ve probably seen one of those series that interview chefs about where they eat after work or their favorite restaurants. Thanks to the Emmy Award–winning Hulu show The Bear, there’s been a growing fascination with the minds, lifestyles, and opinions of chefs. They’re portrayed as obsessive geniuses—mad masters of taste and brilliance—whose ends always justify the means.

I can’t say I want to emulate that manic work ethic or rock the perfectly cropped T-shirts of a certain male celebrity, but I do understand the fascination with people who are passionate about something. I follow a couple of chef friends (and friends of chef friends) on Instagram, and it seems like all roads lead to Farra Wine Bar on their nights off. So naturally, I added it to NABI’s list of restaurants to check out.

Upon entering, you immediately notice how intimate the space feels—extremely well-decorated, but intimate. In a certain way, the aesthetic is very New York, as if you’ve walked into someone’s studio apartment where the kitchen is just steps from the bedroom. Everything has a purpose, whether for ambiance or utility. Seating is limited—about three or four tables, with the rest at the counter. Still, the high ceilings lend a sense of grandeur, and the shades of blue add a calming effect to the atmosphere.

Let’s get to the food:

Everything you want in a really good oyster: fresh, bright, and briny. The simplicity here was the best part—just showcasing top-quality ingredients.

Sourdough, Everything Profiterole, Lavash, Garlic Bread / 14

I’m a sucker for a good breadbasket (Should NABI make a bread rating chart? Let us know in the comments). This was basically every bread lover’s dream: crunchy and chewy textures, perfectly buttered and salted, and served warm. What pushed it over the top was the yogurt butter—its tangy richness has me salivating just writing about it.

Beef Tartare, Herb Emulsion, Tomato / 32

Maybe the best beef tartare I’ve ever had. (Granted, I haven’t had that much beef tartare.) The bite and acidity were so addictive that we inhaled the dish in seconds.

Foie Gras Mousse, Mango, Lychee, Brioche / 32

“Wow. Just wow.” That’s all I kept saying after trying this dish. I’ve had foie gras before, but usually in savory applications—never sweet. The whipped mousse paired with mango’s sweetness and lychee’s floral notes was an explosion of flavor I couldn’t stop thinking about.

Shrimp Ravioli, Miso Bonito Bouillon, Ricotta, Olive Oil / 38

The showstopper—the dish I saw on Instagram that made me pause and think, What’s that? I need to try it. A spiral of shrimp ravioli in a beautiful dashi broth. What impressed me most was the oceanic depth of flavor in each bite: not just shrimp, but a briny freshness that tasted as if it were caught that morning.

Another online showstopper. This dish felt Korean-inspired, like a kimbap you mix together, with scorched rice reminiscent of nurungji (the crunchy rice from the bottom of a gamasot, or iron pot). It was delicious, but tasted exactly like its description—scallop, egg yolk, trout roe—without a surprising interplay of flavors. Not bad at all, but with the steep price, I was hoping for a little more magic.

Duck Leg, Orange, Scallion,
Burnt Carrot / 32

Normally, duck is my favorite (ask the tastemakers!), but this was the one miss for me. Nothing was wrong exactly, but the flavor and presentation reminded me too much of a fast-casual Japanese bento box (probably because of the sesame seeds and side salad). The duck itself was well-cooked, but the nutty sauce—somewhere between satay and miso—lacked punch. If I went back, I’d try the chicken or oxtail instead.

Beef Tenderloin, Truffle, Bone Marrow, Pomme Puree / 108

This dish had two protagonists. Two main characters— because both shone equally and worked together to create something so delicious. This tenderloin was not only cooked to perfection, but the sauce that worked was amazing — truly! In addition to great depth of flavor, it had such a great consistency that made it perfect to dip the beef in. The pomme purée took mashed potatoes to a new direction: the yogurt added a nice tang to the potatoes, while the lemon zest added this floral element that had us going back for bite after bite. Fluffy and light, it almost felt like a borderline dessert because of how it was toying with sweet and savory. A must get!

Raspberry Mousse, Mango, Butter Crumble / 19

If you love a good trompe-l’œil moment, this is for you. It arrives in a large raspberry-shaped white chocolate mold, with a bright raspberry filling. My favorite element was the licorice-scented crunchy crumble, which cut through the sweetness of the white chocolate beautifully.

Chocolate Pots de Crème, Passion Fruit, Crème Fraîche / 16

A lovely, balanced finish—though after all the fireworks earlier, it felt a bit more restrained. Still, a great dessert that I don’t regret ordering!

Overall: Farra Wine Bar was an incredible experience. I texted the fellow tastemakers, “I’m just so happy,” at the end of the night because this meal genuinely left me euphoric. The simple dishes were beautifully executed, and the more complex ones were inventive and exhilarating. This is absolutely a place I’ll bring friends and family when I want to impress them with a unique NYC dining experience.

I Can’t Find My Chef.

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