Ed Schoenfeld and Chef Joe Ng have launched Decoy, serving Peking duck by reservation nightly.
To ensure the best possible product, the ducks are cooked to order in our custom made Peking duck oven to coincide with the guests' arrival.
In addition to the bar offerings, Decoy features its own roster of hand-crafted cocktails: some with an Asian twist, some from their own aging barrels, and others exhibiting a bit of humor and whimsy (like the style of the food at RedFarm), such as the "Sitting Down For Dinner," a twist on the NY sour made with duck fat-washed whiskey, featuring a duck air-stenciled on top.
All items feature thoughtfully curated top drawer spirits, and fresh, natural juices and infusions made in house. The bartenders will also be offering bespoke cocktails based on our guests' taste and available mis-en-place.
The bar menu focuses on the RedFarm style of Asian snacks. The menu will feature select RedFarm classics as well as some new items, such as the Double Duck buns.
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