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Our Story

Little Park is a seasonal restaurant highlighting the best ingredients from Chef and owner Andrew Carmellini’s longtime partnerships with local farmers, anglers, vintners, ranchers and foragers. Peak ingredients like organic vegetables, free-range poultry, grass-fed meats, line-caught fish and heirloom grains are sourced for their level of quality, sustainability and nutrition. Little Park also offers breakfast and lunch service daily and weekend brunch.

Little Park’s cocktail menu combines the classics with unique seasonal offerings by mixologist Anne Robinson. Beverage Director Josh Nadel’s wine list focuses on cooler climates of the Mediterranean and the Old World, and the vintners working within those natural conditions. Progressive, domestic wines from cooler regions of the Pacific Northwest, California and New York State enhance these selections.

Our 85-seat corner space was designed by Gachot Studios to feature comfort and craft. Furniture, fabrics and finishes are sourced from local craftsmen and mixed with mid-century treatments to create an earthy, urban environment. The interiors feature white marble mosaic tile floors, whitewashed reclaimed wood, a Gaustavino tile-lined bar and caramel leather banquets with custom-woven textiles. A private dining room in the lower level houses a separate bar and accommodates up to 65 seated guests or 125 cocktailing.

a glass of orange juice

a cup of coffee and a vase of flowers on a table