Narcissa is the newest addition to the New York dining scene opening up months ago in André Balaz’s newly renovated Standard hotel on Cooper Square. The restaurant is split into two sections: one space boasts rows of farm-style wooden tables facing the open kitchen bordered by a wraparound chef counter, the other is the louder larger restaurant and courtyard. Fun fact: the restaurant is named after a dairy cow at Andre Balazs’ Hudson Valley farm which supplies organically-grown vegetables, herbs and eggs to the restaurant year round.
The menu features various unique twists on your classic vegetables featured as shared plates and a range of meats and seafood cooked rotisserie style for the carnivores.
Talented chef, John Fraser has a way in creating new flavors with classical dishes such as the Baby Chicken Rotisserie which is a melting pot of flavors. It consists of juicy chopped pieces of rotisserie chicken mixed in a bowl with broccoli rage, spiced sausage and brood ($30). Appetizers will leave the vegetarians extremely happy having a large choice ranging from Rotisserie Crisped Beets served with a bulgur salad, apples and creamed horseradish ($15) to the English Pea Tortellini in a mushroom bullion topped with opal basil ($16).
The Mission Figs served in a bed of homemade ricotta cheese and topped with mangalitsa ham and sunflower seeds ($16) was full of competing flavors and was devoured by our party within seconds.
Each of us ordered a different main dish and I can honestly say that all of them were equally delicious, flavorful and unique. However, the Baby Chicken Rotisserie and Maine Scallops were the most popular.
The dessert options were just as good as dinner with a range of plates to choose from all priced at $9. Our table opted for the Bittersweet Chocolate Tart served with a curry-roasted banana and espresso ice cream and a bowl of fruit sorbets.
The only downside of our dining experience at Narcissa was the service. While the hostess was pleasant and seated us promptly, our female server was impatient, rude and a bit abrasive. Not sure if she was just having a bad night or if this reflects other service staff at the restaurant but it put a slight damper on our experience. 
