Holy Cow

Narcissa is the name of a feisty cow that belongs to hotelier and restaurateur extraordinaire Andre Balazs. She happily lives on Balazs’ Hudson Valley Farm- Locusts on Hudson– where seasonal, local and organic produce is sourced for the other Narcissa, which would be his sizzling NYC hotel restaurant located inside The Standard Hotel East Village-  previously occupied by the short-lived Cooper Square Hotel and much hyped-Table 8 restaurant. Balazs enlisted Michelin-starred chef John Fraser  to direct the entire farm-to-table dining program- including room service- where the innovative vegetable driven menu features new American dishes like barley risotto with clams, carrot fries, rotisserie beets and olive oil ice cream. The California-born Fraser also blends the clean flavors and impeccably sourced ingredients of California cuisine with new techniques of roasting, rotisserie and slow-cooking.

Nestled next to The Standard’s townhouse entrance, the intimate downtown neighborhood restaurant offers two dining rooms, one featuring a large open kitchen and marble chef counter, the other overlooking a charming private garden allowing for alfresco dining in the summer. The chic space with herringbone ceilings and wraparound banquettes is flush with downtown artists and fashionistas, and has hosted parties for Olivier Theyskens and other notables while becoming a clubhouse for the stylish set and NYC elite power players since its opening in January- you never know who you may see coming out of the private dining room. Oh, and don’t forget to say goodbye to Narcissa as you leave…she’ll be staring at you with those moon-eyes from a photo hanging next to the bar. www.narcissarestaurant.com