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The newest addition to The Standard East Village is brought by way of hotelier André Balazs and Michelin-starred chef John Fraser. Named after a cow on Balazs’ Hudson Valley farm, Narcissa is a farm-to-table restaurant experimenting with new techniques of roasting, rotisserie and slow cooking. Right now, there’s only dinner service, and breakfast, lunch, and weekend brunch will be offered by the spring. They still haven’t finalized the menu, but here’s a look at a few of the dishes and the sprawling 100-seat space.

1-31-2014 9-13-54 AM The dining room overlooks a private garden, and there will be outdoor seating.

1-31-2014 9-14-13 AM1-31-2014 9-14-39 AM1-31-2014 9-15-23 AM

2-1-2014 10-53-23 AM1-31-2014 9-15-41 AM1-31-2014 9-15-02 AM1-31-2014 9-16-02 AMRotisserie-crisped beets with bulgur salad, apples, and creamed horseradish.

1-31-2014 9-16-27 AM Carrot fries with jalapeño-tofu dip.

2-1-2014 10-54-09 AM Barley risotto with manilla clams, leeks, and oregano.

1-31-2014 9-16-45 AM Lamb saddle with spinach pie, piquillo peppers, and cauliflower.

2-1-2014 10-54-42 AM

Heritage milk-fed pig: slow-roasted leg with bean ragout and broccoli rabe.

2-1-2014 10-53-47 AM Toasted fennel cheesecake with grapefruit and chartreuse.

2-1-2014 10-55-45 AM

John Fraser with this new restaurant in André Balazs’s East Village hotel, has a solid commitment. “What clinched it for me was the farm,” he said. He was referring to Locusts-on-Hudson, Mr. Balazs’s farm near Rhinebeck, N.Y., which will supply as much produce as possible along with some dairy products, thanks to a cow named Narcissa.

Photos by Paul Wagtouicz

Narcissa, 21 Cooper Square, New York, NY 212-228-3344

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