Is there anything chef Andrew Carmellini doesn’t do well?
We happily hop around the city eating at his spots: Lafayette, Bar Primi, Locanda Verde and The Dutch. But now with the recent opening of Little Park, which is tucked into a corner of Tribeca’s Smyth Hotel, we’ve found a place we never want to leave.
While Carmellini has always been concerned with sourcing and seasonal cooking, Little Park is his first restaurant to focus exclusively on highlighting organic, sustainable ingredients and featuring products from local farmers, anglers, vintners and foragers.
Carmellini has made more than a few longtime partnerships with excellent producers, and it’s here that he really gives them a twirl. He says, “Over the past 20 years I’ve spent cooking in New York, I’ve forged strong relationships with local farmers and purveyors … Little Park is a tribute to that.”
We were overjoyed to see that vegetable and grain dishes get just as much love on the menu as their more meaty counterparts here. Vegetable options even outweigh the fire-roasted meats, like a grass-fed hanger steak with charred broccoli ($20), at a 2:1 ratio.
Servers are knowledgeable about the components of each dish—yes, you’ll be told, that’s a hint of yuzu in the buttery Peconic Bay Scallops ($15) joined by a Gold Rush variety apple and those tiny dots are poppy seeds sprinkled over the beetroot risotto ($15).
Look to that hearty vegetable section to be introduced to uncommon picks, like the heirloom castelfranco radicchio ($13) salad with bits of fennel and an orange-anchovy dressing.
We’re not the only ones loving Little Park right now; the place is a bona fide hot spot. So either camp out on the phone to make a reservation, commit to arriving early for a walk-in spot or enjoy full-service dining at the bar.
85 W. Broadway