January 29 2014

Welcome to Narcissa

New York-Table Talk

There's a good chance you've read, Tweeted, Instagrammed, chatted about, and possibly even dined at our newly-opened restaurant, Narcissa, tucked right next door to The Standard, East Village. You've no doubt had the pleasure of dining at The Standard Grill, our ode to the classic American chop house, with its deep red leather, dark stained woods, retro plaids, bone-ins for two, and chocolate mousse for fours. For our new East Village outpost we wanted to lighten things up a bit and so looked to the West Coast to combine the sun-kissed flavors of California with new techniques of roasting, rotisserie and slow-cooking. And who better to channel clean, colorful and cozy than acclaimed Chef John Fraser?

Clockwise from top: Narcissa's entrance at 21 Cooper Square (one door down from The Standard, East Village), a garden view from the dining room, Chef John Fraser at work, Chef John and his sous's at the open kitchen. (Photos: Chris Mosier)

Earning his stars and stripes at the elegant Dovetail uptown, Chef John has imported a healthy, multi-layered, veggie-centric menu with produce shipped in direct from André's Hudson Valley farm, Locusts on Hudson. If you're gonna be farm-to-table, it really is nice to have both a farm and a table, not to mention a farm that has a history of supplying hotels with award-winning produce since the late 19th century.

And the room? The scale has been recalibrated from Dubai-chic to something more befitting of its village environs. Much like the menu, it's cozy and clean, trimmed in Nordic blonde woods and blue-veined marble. A large open kitchen livens up the front while the back is more intimate and overlooks a private garden. In the warmer months you'll be able to enjoy your Carrots Wellington al fresco next to an amazing Chris Johansson sculpture.

Top: Some dinosaur kale making their way in the world at Locusts on Hudson. Bottom: The beautiful and feisty Narcissa: namesake, mascot ... excellent, if not always reliable, maker of milk.

And meat lovers, fear not: the menu has plenty of poultry, pork, fish, and even a bone-in prime rib. But don't tell Narcissa, matriarch dairy cow at the Locusts and mascot for her namesake restaurant. “She's a feisty cow,” André told Vogue, referring to her penchant for wandering into town. Beautiful, independent, spirited, sometimes difficult, never boring. In other words, she's a proud member of The Standard Family.

Join us for dinner! Open seven days a week from 6 o'clock until late. Call 212 228 3344 or email Reservation@NarcissaRestaurant.com

Photos: Chris Mosier