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New York Home > Food > Black Narcissa

Published January 24, 2014

Black Narcissa
Say Hello to Narcissa

We’re tired of this weather. You’re tired of this weather. We’re tired of telling you we’re tired of this weather.

But here’s something we never get tired of...

It’s a beautiful new restaurant. It’s called Narcissa, it’s the Standard East Village’s long-awaited dinner spot, and it’s opening tonight.

So Mr. André Balazs, who owns the Standard, also owns a farm upstate. (Also, a bovine named Narcissa.) There, he produces dairy and grows all sorts of earthly goodness. And for this, he’s brought in a chef (the guy who opened the similarly farm-y Dovetail) who knows how to harness that goodness and turn it into things like barley risotto with clams. And carrot fries. And olive oil ice cream.

And since those are things we’d wager you’d enjoy, we humbly suggest you embed yourself among the herringbone ceilings and panoramic views of... Cooper Union students and other East Village visuals posthaste.

A group is what you want here. A date’s fine. But that’d be a waste of some perfectly good pillow-lined wraparound banquettes. Or if you’re real serious about the whole farm-to-table thing, roll solo at the marble counter in front of the open kitchen.

The marble means it’s legit.
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