Apr 03, 2017 | By Karen Chiang
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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 (also where the restaurant sources its produce and dairy products), Narcissa is a farm-to-table restaurant experimenting with new techniques of roasting, rotisserie and slow cooking. Enter through the townhouse entrance to herringbone ceilings, wraparound banquettes and a marble chef’s counter. Nostalgic of the once-gritty neighborhood that brimmed with tortured artists, the innovative vegetable-driven menu features new American dishes like barley risotto with clams, carrot fries, rotisserie beets and olive oil ice cream. –Sarah Ryan Hecht
Now open at The Standard East Village
21 Cooper Square / 1 212 228 3344
Images courtesy of Eater NY
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