With this Tribeca restaurant, chef Andrew Carmellini moves away from the rich comfort foods he is famed for, delivering lighter and healthier fare with a focus on the hyper local.

The Noho Hospitality Group – aka Carmellini and his partners Luke Ostrom and Josh Pickard - who also own successful restaurants including Locanda Verde, The Dutch and Lafayette are behind Little Park. The 85-seat Tribeca restaurant, in The Smyth Hotel, is a departure from the rich, comforting foods of Carmellini's existing restaurants and features lighter, more healthful fare, plus beer specially brewed for the house. Bread is baked using the leftover spelt grain from the brewing process, mixed with organic rye flour grown and milled in upstate New York.

Ingredients are sourced hyper-locally and seasonally, from small producers, with a focus on the ‘origins and specificity’, and even the wines are cool climate, from domestic and Mediterranean vineyards. Dishes include Beetroot Tartar with Horseradish Cream and Rye Crumble, 14-day Dry-Aged Duck Breast with Roasted Garlic Puree and Frozen Lemon Fluff with Local Honey-Lemon Sorbet and Meyer Lemon Oil.

Ideal For

Dinner with friends

Signature Dishes

Fried avocado squash lemon verbena yogurt, za'atar; 14-day dry-aged duck breast with roasted garlic puree.

Signature Drinks

Valrhona hot chocolate; Battenkill Farms milk.