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Best of New York 2014 • Eating

Best Vegetable Side

  • Narcissa

    21 Cooper Sq., nr. 5th St.; 212-228-3344

    Carrots are the current must-have menu veggie, but John Fraser still manages to make them feel novel. At Narcissa—Fraser’s new restaurant in the Standard East Village hotel—the kitchen starts with thumb-size carrots from Standard owner André Balazs’s upstate farm, curing and blanching them before battering and frying to order. The exterior is impeccably crisp, the just-cooked carrots inside tender and sweet. For dipping: lime-and-jalapeño-spiked silken tofu whipped to the consistency of mayonnaise. Order them as a snack, a side dish, whatever. “Our goal,” Fraser says, “is to have one on every table.”

Next: Gnocchi

From the 2014 Best of New York issue of New York Magazine

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Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).

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