“We source everything as locally as possible. We like working directly with small farms. We ask the farmers and purveyors we work with what they have readily available when choosing what to put on our menu. Just because you have the ability to put something on your menu does not always mean that it’s the best product.”
Beetroot tartare with horseradish, rye, and smoked trout roe; Long Island squid with new potatoes, ramps, and baby fennel; green fettuccine with smoked mushroom, English peas, and a farm egg.
Vegetables are front and center at Andrew Carmellini’s Tribeca restaurant, Little Park. Situated on the ground floor of the swank Smyth Hotel, the restaurant serves those vegetables from early in the morning – in green juice and heirloom grain porridge with hen of the wood mushrooms – on through lunch and into the evenings. Dinner offers the best sampling of what’s in season with dishes like, rainbow trout with cauliflower, almonds, and blood orange. If you’re looking to linger after dinner, wander to Evening Bar, also situated in the hotel, for a nightcap.
A seasonal restaurant in Tribeca highlighting organic, sustainable ingredients
A veg-friendly spot on the Lower East Side that emphasizes local, seasonal ingredients
A Hell’s Kitchen restaurant with the mission: if it’s grown in the region, eat it in season
A seasonal fast-casual restaurant serving vegetable-forward & sustainably sourced food
Simply prepared dishes highlighting pristine, seasonal ingredients in a warm, welcoming atmosphere