Little Park NYC – Seasonal Gem

Another gem from Chef Andrew Carmellini; Little Park highlights seasonal ingredients in a wide variety of playful dishes, including several vegetable plates that are absolute stunners. Set to the left of the lobby of the new Symth Hotel in Tribeca, Little Park is a great addition to the neighborhood.

Warm glow of the Little Park menu

Warm glow of the Little Park menu

The menu is separated into five groups: raw & cured, vegetables, pastas, fish & seafood, and fire roasted meats. I recommend getting at least one plate from each for a true sampling. The style is the typical small, shared plates that rule the day, so go with a group for a more in-depth experience. We started with both the big eye tuna carpaccio and the snapper tartare, both of which were light and refreshing, but full of great salty and sweet notes.

Big eye tuna - w/ assorted vegetables, white beets and red chilies

Big eye tuna – w/ assorted vegetables, white beets and red chilies

Snapper tartare

Snapper tartare

The menu lists out the menu ingredient followed by the accompaniments, but not necessarily the preparation or type of dish it is, so I will try and do them justice…Up next was the vegetable section, and I highly recommend at least two choices here. The beet “tartare”, which seems to be on every trendy menu these days, had rye crumble, smoked trout roe and a tangy horseradish cream sauce. The roe really made this dish sing, and while this dish or similar versions may exist elsewhere, this one is the best I have had.

Beetroot tartare

Beetroot tartare

Another must order vegetable for me is the elusive sun choke, which Little park roasts w/ hazlenut and black trumpet mushrooms; this is the ultimate in earthiness!

Roasted sunchokes

Roasted sun chokes

At $15, these brussels sprouts were the most expensive I have seen, but they were definitely crispy and worked well paired with apple and smoked parsnips.

Fancy brussels

Fancy brussels

On the pasta side, I wasn’t turning anything down that’s stuffed with morels, especially not these potato ravioli!

Ravioli

Ravioli

We wrapped up with the dry aged duck and kebab with turnips and tangy grapes. I would have sworn the duck was sous vide for over 10 hours, but aging added enormous depth of flavor and the fat was perfectly crisped…to die for.

Dry aged duck

Dry aged duck

Little Park was firing on all cylinders this evening, and I didn’t even mention the impeccable wine service and hospitality from all the staff. They also have a beautiful bar, “Evening Bar” to accompany the restaurant that is to the right of the lobby; check out pictures here:

http://www.eveningbar.com/photos

Little Park on Urbanspoon

  • Facebook
  • Twitter

Leave a Reply

Your email address will not be published. Required fields are marked *