Little Park

Tucked inside the Smyth Hotel in Tribeca, Little Park is chef Andrew Carmellini’s love letter to seasonal, farm-focused cooking. The space exudes a relaxed sophistication that fits right into the neighborhood’s downtown elegance. What sets this spot apart is its uncanny ability to transform humble vegetables into truly memorable dishes—the kind that make you wonder why you ever doubted plant-forward cuisine.

The menu celebrates produce with dishes like beetroot tartare, which might sound gimmicky but delivers in a way that converts even the most dedicated carnivores. Topped with smoked trout roe for a briny pop, it’s a must-order. The beetroot risotto doubles down on that root vegetable love with stunning results—rich, deeply flavored, and beautifully composed. For something heartier, the dry-aged duck arrives with impeccably crisped skin and meat that’s been cooked to perfection.

Dining at Little Park feels effortless, whether you’re catching up with friends over a weekday lunch or planning an intimate date night. The vegetable-forward approach means health-conscious diners can indulge without guilt, while the kitchen’s refined technique ensures that every plate feels special. Prices remain surprisingly reasonable for Tribeca, making it an accessible option for when you want elevated cooking without the fuss.

In a city overflowing with exceptional restaurants, Little Park holds its own as a reliable neighborhood favorite. It may not be the most talked-about spot in town, but that’s exactly what makes it such a treasure. When you’re craving thoughtful, produce-driven American cooking in a setting that feels both polished and welcoming, this is exactly where you want to be.