Farm-to-Table Rotisserie Goodness in East Village: Narcissa...

Farm-to-Table Rotisserie Goodness in East Village: Narcissa

"Named after the beautiful and feisty dairy cow who presides over André Balazs’ Hudson Valley farm", Narcissa is the new addition to The Standard East Village.

Hotelier André Balaz & Michelin-acclaimed Chef John Fraser of Dovetail promises farm fresh ingredients mostly sourced from Balazs' farm, controlling the quality from farm-to-table. The menu is rotisserie focused, where equal attention given to both meat and veggies - so much so that they are cooked on separate dedicated french-rotisserie ovens. Needless to say, we appreciate produce that are beautifully slow-cooked to lovely perfection.