At Narcissa, André Balazs’ and Michelin-starred chef John Fraser’s buzz-worthy restaurant in The Standard Hotel in the East Village, ingredients are sourced from Balazs’ Hudson Valley Farm, and seasonality shines on the menu. The result: food that’s almost as beautiful as the people eating it.
Fraser, who just launched lunch in at Narcissa last week, explains that he tried to create a menu that would appeal to all kinds of appetites. “Some people indulge and want to eat and drink way too much, and others don’t want to feel like they are going to spend the afternoon in a food coma,” he said. “As I have gotten older, I have recognized that the way I eat dictates how I feel. I think about that when I create my menus.”