Narcissa has generated quite a bit of buzz on the Internet for the past few weeks when it opened its doors. Narcissa is a joint venture with restauranteur André Balazs and Michelin-starred chef John Fraser (of Dovetail) and most of their ingredients are sourced from Balazs’ Hudson Valley farm, Locusts on Hudson. The menu is vegetable heavy. My friends and I are devoted omnivore-leaning carnivores and we liked Narcissa a lot. Fresh ingredients and it’s executed well. The restaurant is lovely with the warm blonde wood for the dining area with the open kitchen with counter seating and four-top tables..