The East Village restaurant from hotelier Andre Balazs and Michelin-starred chef John Fraser focuses on impeccably-sourced ingredients and roasting, rotisserie and slow-cooking techniques.

Narcissa, attached to the city’s newest Standard hotel, the Standard East Village, uses produce predominantly sourced from Balazs’s Hudson Valley farm, Locust on Hudson, for a menu centred around clean flavours and a Californian style of cuisine. Starters include grilled avocado with spices, raw tuna and soft shell crab, while mains include lamb loin with golden beets and steamed bass with French curry broth. The creative spin on vegetables includes carrot fries, served with a jalapeno-tofu dip and spicy sofrito kale. The weekend brunch menu is enormously popular, featuring a range of egg-based options alongside more unusual fare, such a Manchurian cauliflower, a whole rotisserie branzino and the Cowboy breakfast, which includes a T-bone steak.  

The intimate neighbourhood restaurant has two dining rooms, one featuring a large open kitchen and chef counter, the other overlooking a private garden, which allows for al fresco dining in the warmer months.

Ideal For

Romantic dates, weekend brunch