Must try: Potato Gnocchi, Maine Scallops, Apple- Quince Crisp
What Chef John Fraser does with vegetables is rather extraordinary and I’ve always been a huge fan of his Michelin-starred Dovetail.
Fraser’s latest ode to the locavore movement comes in the form of Narcissa which is housed in André Balaz’s Standard East Village hotel.
The main focus of Fraser’s menu is a variety of seasonal vegetables that star on every plate. There is no dearth of offerings of meat and seafood too but every dish is enhanced with market driven produce that really makes his signature style shine.
I had a superb Gnocchi dressed with swiss chard, chestnuts and sage – one of the best I have ever tried! The sides of “Supergreen Spinach” which comes with thin homemade potato chips is just divine.
I could go on and on about all the things I loved about Narcissa but I suggest that you go try it for yourself!
Here is some of what we ate:
Dungeness Crab Salad blood orange, hearts of palm, hazelnuts
Potato Gnocchi swiss chard, chestnuts, sage
Carrots Wellington bluefoot mushrooms, sunchokes, gremolata
Whole Rotisserie Branzino fennel, arugula, soft herb vinaigrette
Maine Scallops green garlic, spaghetti squash, golden beets
Supergreen Spinach potato chips
Apple- Quince Crisp sour cream ice cream
Bittersweet Chocolate Tart curry-roasted bananas, espresso ice cream