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You won't find chicken feet at this dim sum and Cantonese-style eatery, located on the second floor of a West Village townhouse. Instead, like so many chefs, Joe Ng and Far Eastern food guru Ed Schoenfeld are championing a "greenmarket sensibility." The décor is certainly imbued with rustic charm. Potted plants and candles hang from poles above the two long (and cramped) communal tables and wood beams traverse the ceiling. However, save for the odd brussels sprout or asparagus spear tucked into an entrée, this philosophy doesn't really come through in the food. Rather, you’ll find dishes like crispy beef, soup dumplings, and kumamoto oysters with yuzu—fairly tasty, but you can get similar grub south of Canal for half the price.