Narcissa is focused on locally sourced ingredients with a focus on vegetables. It's a concept from Andre Balazs and John Fraser and a lot of what they source comes from Andre's Hudson Valley farm.
I started with their beets which they cook on a rotisserie, very clever, and served with a delicious bulgur salad, apples, and creamed horseradish. It was so good and its is one of their more popular dishes.
I also had the tuna with cucumber basil water and jalapeno. Light and refreshing this was a wonderful dish.
For an entree, I had their amazing scallops that came with little potatoes, fiddleheads and crayfish. Their sauces are so good I just wanted to get every last ounce of them!
They finished us off with alittle chocolate truffle and what seemed like raspberry jellies which was fabulous and a perfect end to the meal.
Truly amazing, I absolutely loved Narcissa, the food was delicious and I felt good knowing that I had healthy, good for you food, cooked cleanly.
Narcissa
21 Cooper Square (in the Standard Hotel), New York, NY
http://www.narcissarestaurant.com/
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