Narcissa - Wine & Spirits Magazine


photo by Paul Wagtouicz

Chef John Fraser, of Dovetail on the Upper West Side, has taken his locavore cooking downtown to Narcissa, anchoring the Standard East Village hotel. While this isn’t a vegetarian restaurant by any means, the vegetable-driven dishes shine, radiating a brightness reflected in the open kitchen, blond wood furniture and airy interior. Take the carrot Wellington, a flaky crust wrapped around a hearty filling of carrots and sunchokes; or beets cooked rotisserie-style, their garnet hue set off by horseradish-spiked yogurt. To drink, Ashley Santoro continues the mission she began at Casa Mono to encourage more Sherry drinking, with an entire page of offerings (don’t miss the salt-baked oysters with a glass of Innocente Fino). There’s also a deep list of domestic selections focused on American tastemakers such as Arnot-Roberts, Hirsch, Clos Saron and Sandhi, with back vintages of icons like Corison and Qupé, and a wealth of well-priced grower Champagnes and classic Burgundies.

Check out a recipe from chef John Fraser here.

April 2016: Can a salad actually be exciting? It can here, and so can the vegetables, which chef John Fraser treats with a respect more frequently accorded to meat. (See Carrots Wellington, above.) It gets even better when you dig into Ashley Santoro’s wine list, rich in Sherry and even richer in micro-production Champagne.

April 2017: At this NoHo restaurant, chef John Fraser takes vegetables and positions them center stage. (Cue the rotisserie-crisped beets and carrots Wellington.) Wine director Ashley Santoro has cultivated a wine list as fresh as the food, shining a spotlight on Sherry and microproduction sparklers like Combe Pétillant-Naturel Trousseau and Agrapart Champagne Blanc de Blancs. —Deanna Gonnella

25 Cooper Sq. (btw. 5th St. & Bowery), New York, NY

New American


Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.

This story appears in the print issue of April 2015.
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