The ‘farm-to-table’ movement has gained a shining star this year when Narcissa opened in the Standard Hotel in the East Village. Go for the California-born chef John Fraser’s new take on local cuisine which sources a lot of its ingredients directly from the co-owner’s Hudson Valley farm Locust on Hudson. The lovely, light-filled room is also a winner, at once elegant and simple like the menu, and perfect for catching up with friends or an intimate date.
Of course you’ll get to taste amazing vegetables which get the star treatment here like in the Carrots Wellington (sans beef) and the rotisserie beets which are worth the visit alone. It has to be that California approach of letting the ingredients shine and following the seasons that works so well here, and don’t think this is a vegetarian restaurant as the fish, poultry and meat on the menu are equally appetizing. Don’t skip dessert either as they are as refreshingly local and beautiful as everything you will have seen and ingested tonight. A fab concept which tastes wonderful and is great for the environment and our health is one of the best things we could have in the city, thank you!
Beet salad
LONG ISLAND FLUKE CRUDO – broccoli pesto, pine nuts, lemon
LOCUSTS FARM KALE – spicy sofrito
CARROTS WELLINGTON – bluefoot mushrooms, sunchokes, gremolata
STONE FRUIT FRIED PIE – white chocolate ginger sauce, anise hyssop ice cream
Cocktail & Petits Fours
Narcissa
21 Cooper Square
New York, NY 10003
T: (212) 228-3344
Map
