Red Paper Clip…

On the prowl for a tantalizing, new culinary experience?

Look for the Red Paper Clip in the upper left hand corner of the window at 120 Christopher Street in the West Village as there is no sign.

French techniques meet Chinese and Himalayan flavors await.

Last Saturday night, we dined at RPC, opting to sit at the eight seat bar.

The intimate dining room accommodates 24.

We happily interacted with the knowledgeable bartender as well as Agern alum, John Parson, the erudite beverage and general manager.

The chefs and partners, Kevin Chen and Tashi Gyamtso, whose philosophy, “Always moving forward, moving up,” named RPC after Canadian Kyle MacDonald’s series of year long online transactions where he bartered his way from a single red paper clip to possession of a house.

The duo met at Blue Hill at Stone Barns and have also worked at such acclaimed places as Alinea,  Soho House, One if by Land, Two if by Sea and the Dutch.

The chefs teamed up for a series of successful pop-ups in the city last year that inspired them to open their own brick-and-mortar restaurant without the requisite investors.

The $95 five course Tasting Menu with dessert is deliciously intricate.

We started with two of the most unbelievably fabulous oysters, one served cold with a yuzukosho mignonette and the other served warm bathed in a cloud of Tibetan tea foam.

I indulged in a lovely organic orange wine from Slovenia ($15) while David chose a delightful cold sake.

The Everything Brioche followed and was a unique indulgence featuring soft poached egg yolk, trout lox, trout roe, creme fraiche and dill.

The Carrot Katsu consisted of an ample tempura carrot with a tangy yogurt sauce, accented with kohlrabi, ginger and shiso.

The Lobster three ways in a Beurre Blanc sauce, fried and accompanied by a basket of lobster sticky rice was out of this world.

Craving more of this delicious dish.

Continuing the savory journey, I was presented with the XLB Agnolotti stuffed with pork and accented with hand shaved black burgundy truffles.

David’s non-meat course was a rich nori fettuccine sautéed  in mushroom butter with shaved truffles.

My finale was a sublime Beef & Brassicas, smoked short rib with fermented brassicas greens and yeasted potatoes. Each flavor complimented the other.

David was treated to the Tile Fish with corn and summer thyme.

Dessert was a lucious chocolate mousse and chocolate cake with hazelnut and miso caramel, enhanced by a dollop of whipped cream, topped off with a thin dark-chocolate crunch.

It was a fabulous meal in a minimalist setting designed by the chefs with a focus on the satisfyingly imaginative food.

Red Paper Clip 120 Christopher Street West Village in New York City. Open Tuesday-Thursday 5:30-10:30pm, Friday and Saturday 5:30-11pm. Reservations made online and you may also call 646-596-7476 Tuesday-Saturday between the hours of 1:30 PM and 5:30 PM.

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