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Slow Food NYC-Style

April 30, 2014
Narcissa
Under the steady hand and slick guidance of entrepreneur André Balazs, New York’s rising star John Fraser (the chef behind the much feted Dovetail) has embarked on a new vegetable-driven concept in the East Village. Narcissa, named after a beloved dairy cow on Balazs’ upstate farm, where the duo sources much of their organic farm-to-table produce, is a light, summery space complete with front row perches gaping into an open kitchen, a pretty outdoor garden, and a light-wooden and colour splashed finish that could hold a torch to any hip San Fran diner.

As well as being veggie-focused and slow-cooked, the California-inspired menu also prides itself on being exceptionally healthy, but before you groan and run a Google search with the words ‘NYC steakhouse’, bear in mind that many converts are tipping Narcissa to be the restaurant opening of the year. Early standouts include twice-baked celery root with bacon; rotisserie-cooked beets and sweet potatoes; crispy carrot fries; creamy barley risotto; lacquered duck breast; and tender lamb saddle. Even the dessert lineup professes Fraser’s unfaltering love of the humble veg with light and flavoursome options like a toasted-fennel cheesecake with grapefruit, and a chocolate tart with roast curried banana. And if that doesn’t convince you, consider how many restaurants in the East Village boast a pretty alfresco dining area for the coming summer months? Go on, veg out!

21 Cooper Square, corner of 5th Street and Bowery
+1 212 228 3344
Sunday - Thursday: 5:30 pm - 11:30 pm, Friday - Saturday 5:30 pm - 12 midnight
narcissarestaurant.com

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