Carrots Wellington at Narcissa
Why We Love It: To create this veg-centric take on the classic British showstopper, chef John Fraser gives its main ingredient the boot. In place of beef, the Michelin-starred toque uses a bunch of tightly wrapped carrots that are brined, roasted and finally coated in chopped walnuts, bitter coffee and cocoa nibs. Once cooled, the sweet sticks are bound in puff pastry, baked until the crust is buttery and golden-brown, then served as three hefty slices with Blue Foot mushrooms, pickled pearl onions and a silky sunchoke purée.
21 Cooper Sq.; 212-228-3344