Narcissa, André Balazs and Michelin-starred chef John Fraser’s restaurant nestled next to the The Standard’s townhouse entrance, marries the clean flavors and impeccably-sourced ingredients of California cuisine with new techniques of roasting, rotisserie and slow-cooking. Featuring seasonal, local and organic produce from André Balazs’ Hudson Valley farm, Locusts on Hudson, the healthy, multi-layered American menu offers both simplicity and sophistication. The intimate neighborhood restaurant offers two dining rooms, one featuring a large open kitchen and chef counter, the other overlooking a charming private garden, allowing for al fresco dining in warmer months.

Narcissa is named after the beautiful and feisty dairy cow who presides over André Balazs’ Hudson Valley farm, which supplies organically-grown vegetables, herbs and eggs to her namesake restaurant year round. Historically famous for its dairy herd and butter-making, the farm was reborn four years ago with a focus on vegetables and herbs, which have been planted specifically to support Chef John Fraser’s healthful menu.