NYC's Best Out-Of-The-Ordinary French Fries

The East Village's Standard Hotel is home to Narcissa, a restaurant refining high-low cuisine in the neighborhood. Their recently-famous Carrot Fries are served with jalapeno-tofu dip, for a creamy indulgence with a little kick. Grab a drink with your friends al fresco at Café Standard in the front of the hotel before cozying up inside Narcissa for a vegetable heavy menu with other highlights including Rotisserie-Crisped Beets, Raw Tuna with cucumber-basil water, salsify, jalapeno relish and Vegetarian Lasagna with forest mushrooms and herbed ricotta cheese.

DARUMA-YA offers homemade Soba noodles prepared by a Soba master and a menu of modern Japanese specialties. The Sweet Corn Tempura with Ichimi pepper (red pepper flakes) is a standout starter. Lightly fried corn kernels are addictively both sweet and savory as you crunch into these chopstick-held bites. Dipped in the Ichimi pepper adds the perfect spicy balance. Other dishes not to miss are the Crispy Fried Chicken marinated in ginger, sake & soy and Grilled Lobster with sea urchin mayo.

The Sanctuary Hotel's newest restaurant and lounge, Tender, is serving up Avacado Fries with diced apple, basil essence and ranch dip for an appetizer with the right amount of crunch coupled with a creamy, indulgent center. The menu features Modern American cuisine and sushi. For those who crave Japanese fare, Tender features a 10-piece Omakase and six non-traditional sushi rolls, like the Pink Panther with king crab, cucumber, soy paper, crunch, wasabi aioli and the Spider Roll with soft shell crab, avocado, spicy mayo, onion, masago, eel sauce from Sushi Chef Edwin Purnomo who previously worked at Sushi of Gari.

Brazilian-inspired appetizers and delicious small plates are made for sharing at Bar Fogo. The Crispy Parmesan-Polenta Fries are a unique way to indulge while you sip on cocktails or regionally selected wines in a casual atmosphere. Enjoy the full dining experience with sides, salads and your choice of fire roasted meats that are brought to your table, sliced and served by gaucho chefs.