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Inside Narcissa, The Mostly Organic New Eatery At The Standard East Village
By
Nell Casey
Published Feb 3, 2014
Modified Feb 3, 2014
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By
Nell Casey
Published Feb 3, 2014
Modified Feb 3, 2014
Share
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The dining scene at The Standard Hotel's East Village outpost is shaping up nicely now that Michelin-starred chef John Fraser and hotelier Andre Balazs have opened their new eatery Narcissa. Preening one percenters aren't the inspiration here; the name derives from a type of "feisty" dairy cow that makes her home at Balazs' Hudson Valley Farm. You'll find much of the farm's organic produce on offer at the restaurant, which focuses on healthful and approachable cuisine with a hat tip to our friends on the West Coast.
Roasting is the cooking method of choice here, from Carrots Wellington ($20) in puff pastry with mushrooms, Roasted Hake ($22) with artichokes and clementines and a Rotisserie-Grilled Sweet Potato ($18) in jerk spices and served with tofu aioli. Though vegetables are championed, carnivores won't be disappointed with hearty dishes like Beef Short Rib ($25) in pastrami spices over creamy polenta or Heritage Milk-Fed Pig ($32) porchetta-style with a bean ragout and broccoli rabe.
Some pastoral charm makes its way to the two dining rooms in the form of potted herbs, natural woods and stone flooring and other little farmhouse details. The popular open kitchen makes an appearance here, with some leather stools to perch on and watch the show. The bar even features a handsome portrait of the namesake bovine, who'll watch placidly as you dip into some of the house cocktails.
21 Cooper Square, (212) 228-3344; narcissarestaurant.com
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Nell Casey
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