Tuesday, July 22, 2014

Dinner at Narcissa


A little late to the party but better late then never. Michelin-starred chef John Fraser’s Narcissa has been around for a while now and definitely received raving reviews for being farm-to-table restaurant with beloved dishes. Finally, after all this time, Sunday night is my date night with Narcissa. Despite it being 10pm on a Sunday, the Standard East Hotel is hoppin'. Lot's of trendy-wannabees, young and old couples on dates, and even an occasional hisppter, all are there. Make your way to the restaurant entrance quick and you're finally safe from crowd. At last it's dinner time. 


Start with Mission Figs. For some reason I thought they would look like stuffed dates, they don't. Dish is generous with the mangalitsa ham and homemade rocotta and a few figs. The proportions of the ingredients are actually perfect because figs are pretty sweet and the rocotta and the ham cancel that out. This is a good one.



Probably the most ordinary dish was shrimp with quinoa. Strawberries were a nice touch but everything seemed to be separate from each other. Things just didn't mix well. Shrimp were fine on their own, although a bit bland. Quinoa was alright as well and the strawberries didn't seem to fit in at all. Meh.



So if you think that carrot fries will be healthier than regular french fries you are very wrong my friend. Carrot slices are fried in delicious dough and served with jalapeno-tofu dip. Amazing but not very healthy at all. All this works and tastes great although it's pretty sinful.



Kale was nice, although I bit oily. Not much to say here, just a purist kale side dish, always good to try.



I like Beef Wellington and I like carrots. Carrots Wellington?! Obviously yes. This was my favorite. So delicious and full of flavor. Carrots were sweet and perfectly cooked, the thin dough was light and crispy, so good. The addition of bluefoot mushrooms and sunchokes made this one winning plate of outstanding preparation!



Since carrot seems to be the natural theme of dinner then Partnip-Carrot Cake is the obvious choice for dessert. It's almost a de-constructed version of the traditional one. Cake itself was really good and carroty, if I may. Only thing missing was more cream cheese frosting, should be more of it I say. Good to try but probably next time the Bittersweet Chocolate Tart with curry-roasted bananas and espresso ice cream should be the choice.

Narcissa 
21 Cooper Square 
New York, NY
(212) 228-3344
narcissarestaurant.com 

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