Narcissa

Divine, mostly organic, seasonal vegetable-heavy (but not exclusive) dishes from Michelin-starred chef John Fraser (Dovetail), who André Balazs enlisted for the Standard East’s entire food service. The beets, lamb loin, and grilled short rib are all to die for. Narcissa is named for a feisty cow who lives on the hotelier’s Rhinebeck farm, which sends produce directly to the restaurant’s kitchen. Take a seat at the full bar while you wait for a table, and take in the chicly sparse, farmhouse like setting.

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