Andre Balaz and chef John Fraser have turned what was once a doomed space in the Standard East Village Hotel, to a true winner, Narcissa. If you were in any of the incarnations of the space previously, your jaw will drop, like mine did, to what it has become. Nowadays, "barnyard-chic" is the way to go, and that's sort of what you get with Narcissa, this newly opened restaurant in the hotel. Narcissa is named after the cow that presides over Mr. Balaz's Hudson Valley farm, which supplies organically-grown vegetables, herbs, and eggs to the restaurant year round. The two bright dining room settings, with open kitchen, will whisk you to a farm, on the Bowery. It is here, where you can feast on Chef John Fraser's California cuisine with new techniques of roasting, rotisserie, and slow-cooking.
Fraser is a master of vegetables. Try his Narcissa Salad ($10), farm greens, burdock, pistachios, and Vermont gouda. It's fabulous!
If you're a steak lover, then get ready to have your mind blown with Narcissa's Bone-In Prime Ribeye ($48). It's slow roasted, served with a little gem salad, sea-salt potatoes, and shishito peppers.. And you know what? It's fucking awesome and amazing. It cannot get better. Truly Sensational. Truly Magical.
Ever have a carrot fry? Narcissa serves them as a side ($7) with a jalapeño-tofu dip. Tastiness.
Definitely order dessert too. I made the wise decision of doing it, and was served one of the most refreshing desserts of my life. It was a citrus fruit salad ($9) with seasonal ornages, tapioca pudding, and orange blossom granité. Awesomeness.
I applaud Chef Fraser and Andre Balaz on their new adventure. It's a great restaurant. The East Village is a more magical place.
21 Cooper Square (and 5th Street, inside the Standard East Village)
New York, NY 10005