The Little Beet, the fast-casual, gluten free, vegetable-focused restaurant on 50th Street, now has a younger sibling, The Little Beet Table.

This time offering full service, The Little Beet has the same emphasis on healthy fare from chef Franklin Becker, formerly of Catch and the Tribeca Grand Hotel. When Becker was diagnosed with type 2 diabetes at the age of 27, he transformed his cooking style and has since dedicated his career to making impressive dishes that are both healthy and flavourful.

Taking seasonal, locally-sourced ingredients, appetizers include tuna tataki with millet and avocado, a baby kale salad with pine nuts and pecorino and a farmers market salad using whatever fresh produce is available at the Union Square farmers market. Main courses include slow cooked salmon with avocado caponata and pistachio pesto, quinoa risotto and pan roasted organic Hudson Valley chicken. There are also vegetable-only dishes, such as roasted carrots with whipped ricotta and roasted squash with hazelnuts and pecorino.

Red meat lovers need not despair, however; there is also an LBT burger, with roasted tomato, bacon and local cheddar, and a skirt steak with roasted fingerling potatoes and chimmichurri.

The drinks menu also includes a decent selection of local and organic offerings, along with house-made root bear and fresh juices, plus cocktails, ciders and beers.

Ideal For

Work lunches, health nuts

Signature Dishes

Slow cooked salmon with avocado caponata and pistachio pesto. Quinoa risotto. Pan roasted organic hudson valley chicken.