Red Paper Clip is an intimate, neighborhood restaurant located on Christopher Street in the West Village. Our menu is influenced by Owner Kevin Chen’s Taiwanese-American heritage, his upbringing in Queens and his time spent traveling and cooking around the US. We offer guests the choice to order as they would like or experience one of our Coursed Menus. Reservations available for parties of 1 to 4 guests. Please contact us directly at [email protected] for reservations of more than 4.
Our menu has many dishes that contain soy and gluten and these restrictions will limit the menu substantially. Options will be limited to the menu for reservations made within 24 hours.
We look forward to hosting you.
French techniques meet Chinese & Himalayan flavors at this refined eatery inside a minimalist space. Based on 180 reviews, the restaurant has received a rating of 4.3 stars. Price
✔️ Dine-in ✔️ Takeout ✔️ No delivery
Address:
120 Christopher St, New York, NY 10014
Phone: (646) 596-7476
Website:
Social Profile: 
Hours
| Tuesday |
Closed |
| Wednesday |
6–10 PM |
| Thursday |
6–10 PM |
| Friday |
6–11 PM |
| Saturday |
6–11 PM |
| Sunday |
Closed |
| Monday |
Closed |
Menu
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Menu Photos
Photo Gallery
Order and Reservations
Reservations: resy.com
Reviews
Francisco Santibañez
Great restaurant, would recommend. Awesome price to quality ratio.
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Jasmine Feng
Interesting food with some Asian influence. We got the prix fixe. I enjoyed the creative dishes but I think they could’ve pushed the flavors a bit more. For example the salt and pepper lobster in the lobster 3 ways dish was interesting but could’ve had a slightly more intense flavor like the salt and pepper street food in Taiwan. I loved the pasta dishes and the everything brioche.
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Andrew Chang
Been here twice now and food is well thought out, elegant, and a great representation of Asian tastes in non-traditional ways. Truffle pasta and fish roe toast were hits. Say in the back the first time and the bar the second. I personally liked the vibe of the bar better. More interactive and lively. Service is pretty good and fast.
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Dia S
Quality was fine, but for the price and for a Michelin-star restaurant, it was definitely disappointing.
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Kevin Wu
Lobster dish was the only delicious one and I was quite disappointed by the concept and taste of others. Didn’t feel like it was anything special and portion sizing in picture is for two, so not that filling
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Ryan Yelle
Dined here on a Thursday evening recently, and was surprised to find the restuant mostly empty except for a few other tables when arriving for our 6pm reservation. After selecting our cocktails (opting against the wine pairing), the meal service began promptly. We especially enjoyed the maitake mushroom and lobster dishes. We found the pasta courses to just be average, save for the generous portion of black truffle topping the agnolotti. The chef was present in the dining room for most of our meal, talking extensively with the table next to us and also treating us to a scoop of caviar on our opening course. We found the cocktails and wine offerings to be good, and overall the food menu pricing provided for good value. Without feeling overly rushed, we were finished with our meal in under 90 minutes.
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Andrea Hoffman
Red Paper Clip – A rather eclectic upscale casual Michelin-starred seafood-ish Taiwanese-ish restaurant that we chose because i thought it would like Kato in LA. We ordered the tasting menu and supplemented it w a hot chicken sandwich for me and a double cheeseburger for Scot. It was…good. For the most part. The amuses included oysters with a yuzu mignonette, a butter poached potato with a fried potato and caviar (reminiscent of Alinea’s “hot potato cold potato” ) and a cucumber seaweed salad. Very strong start! Maitake tempura also well-executed. The pasta course, however, was disappointing. Loved the generous flow of fragrant black truffles, but the XLB was doughy and not juicy. The cavatelli was gummy. Both were too salty and i love salty. It’s important to note we did not finish either dish and is was noticed. Lobster 3ways was good, but the fried had too much breading, justvlike the hot chicken. Marco, The GM, came to us at the end of the meal and asked us what was up with why we did not finish the pastas. We were honest, and he seemed to appreciate it. He talked about how hard it was to maintain a Michelin star and how important it was to not lose it. However, Chef was not in the house tonight and he admitted that; it might not have been up to par because of that which we corroborated. Funny thing, we asked him for his card at the end, and he gave us a red paper clip. No card. Lol. #thefoodietraveler
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Weijie Li
Truffle XLB is a yummy and classy twist on soup dumplings with Taiwanese black vinegar! Lobster and spaghetti is glazed in a miso and garlic sauce it was perfection. Desserts was basque cheesecake and Klondike bar! It is perfect ending to a yummy meal. And we love the service and ambiance.
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P S
So happy for this restaurant to get their first Michelin star. Totally worth it!
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Rob Vucinic
I didn’t realize this little place had a Michelin star, but they totally deserve it. I love how easy this place is in vibe. The staff are all excellent and very helpful adding to the beautiful presentation of their tasting menu dishes.
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