[EVG file photo of Café Standard]
The Standard East Village is ready to debut its new restaurant.
Florence Fabricant has a quickie preview of it at the Times.
• The place is called Narcissa, named for a cow on hotel operator André Balazs’s upstate farm, Locusts-on-Hudson near Rhinebeck.
• The place will serve "as much produce as possible" from said farm, Locusts-on-Hudson.
• The place "will convey a breezy informality that suits the neighborhood," Ms. Fabricant writes.
While "breezy informality" sounds nice, it also sounds like a different place than what the Help Wanted ad for the restaurant described.
THE IDEAL CANDIDATE IS:
• Charismatic and possesses natural ability to engage and serve diverse guests and high-profile clientele
• Confident and proactive without being overbearing.
• Able to thrive in a fast-paced, high-volume environment.
• A clear thinker in high pressure situations.
• A background with a 'farm-to-table', product driven menu.
• Conveys a personal sense of style and sophistication.
• Comfortable interacting with high-profile guests in fashionable & socially dynamic environments.
Previously on EV Grieve:
Big changes in the works for the Standard East Village lobby, outdoor space; Café on the Bowery anyone?
What it takes to work at the Standard East Village's 'highly anticipated' new restaurant