celebrating our second century Little Park sits on the corner of West Broadway and Chambers Street in Tribeca. Chef / Proprietor Andrew Carmellini says the name references a small triangular-shaped park across the street called Bogardus Park. Chef Carmellini is one of three partners of the venerable NoHo Hospitality Group.
Chef/Proprietor Andrew Carmellini in the inviting dining room of Little Park at AKA Tribeca.
The 85-seat corner restaurant and bar was designed by Gachot Studios, whose craft workmanship was utilized to create an urban, yet comfortable space. Open for breakfast, brunch, lunch, and dinner. Little Park is also a great place for a celebration!
Little Park's bar is inviting with its Carrara marble bar top, padded leather bar stools and warm back-lit glow.
Above: Carmellini works with Little Park Chef de Cuisine Louis Bayla on preparing several dishes. Little Park's menu focuses on ingredients from a network of folks cultivated over the years: local farmers, anglers, vintners, ranchers, and foragers who bring peak-flavor foodstuffs to the restaurant.
Right: Some of the mise-en-place ready to be plated into three different dishes.
Carmellini carefully seasons Peeko oysters, which are grown in Little Peconic Bay in New Suffolk, NY 80 miles east of New York City, on the North Fork of Long Island.
Putting the near-finishing touches on the Tomato Agnolotti, Yellow Pasata, Sungold Tomato, and Smoked Ricotta dish. The final step is to grate the smoked ricotta over top.
Diver Scallops, Sugar Snap Peas, Romesco, Heirloom Cherry Tomatoes
Chef Andrew Carmellini with the three completed dishes.
The menu at Little Park focuses on light and seasonal: Melon Gazpacho with Cucumber, Coconut, and Mint
