Little Park flaunts that upscale downtown feel that TriBeCa seems to have trademarked. Yet it delivers a personal and unique cuisine that distinguishes it from other Andrew Carmellini restaurants. Here, vegetables are often spotlighted, with meat and seafood serving as accents. This means that the harmonious flavors of beet tartare with rye crumbs and smoked trout roe are just as impressive as the equal parts playful and thrilling Sullivan County chicken, starring a savory garam masala-infused tamarind sauce. Masterful desserts include the frozen Meyer lemon “fluff” with meringue and orange sorbet. The bar is perpetually buzzing as the bold cocktail program operates on a high level, so diners looking for peace and quiet should steer clear.
- die MICHELIN-Tester