Little Park flaunts that upscale downtown feel that TriBeCa seems to have trademarked. Yet Chef Min Kong delivers a personal and unique cuisine that distinguishes it from other Andrew Carmellini restaurants. Here, vegetables are often put front and center on the plate, with meat and seafood serving as accents. This means that the harmonious flavors of beet tartare with rye crumbs, dill, and smoked trout roe is just as impressive as the crisp-skinned tilefish with bok choy and black radish in toasted rice dashi. Masterful desserts include the frozen Meyer lemon “fluff” with meringue, orange sorbet, and candied ginger. Diners take note-while the Smyth Hotel lobby bar operates at capacity early in the evening, this dining room starts buzzing at a later hour.
- MICHELIN guide inspectors