VUE

he quaint corner space is modest upon entry, a muted landscape of marble mosaic flooring and white-washed wooden ceilings. What gives Little Park its liveliness, however, is the food—a colorfully crafted menu of vegetable- driven and flavor-forward dishes. Chef Carmellini's creations have brought a sense of comfort and playfulness to traditional fine dining, an atmosphere where the restaurant and its guests don't have to take themselves too seriously. Working alongside local farmers, anglers, vintners, ranchers and foragers, Little Park pays homage to its produce before it even enters the kitchen. Their poultry is free-range, their beef grass-fed, the fish line-caught and grains carefully sourced for quality, sustainability and nutrition. The menu, which extends to breakfast, brunch, lunch and dinner is globally-inspired, channeling regions around the Mediterranean like Spain, coastal France, North Africa and Turkey. Little Park's cocktail program lends itself to those same principles and beverage director Josh Nadel is at the helm. Nadel only enlists wines that will ensure a perfect pairing with their counterparts, predominantly sourcing wines from throughout the Pacific Northwest, California and New York State. Craft cocktails are made with the help of artisanal distilleries along with spices and organic fruit and vegetable extracts. Beyond the farm-to-table trend, Little Park is pushing the envelope when it comes to eating fresh and organic. Chef Carmellini doesn't just fall back on good and good for you ingredients, he's coming up with refreshingly creative combinations. Steak gets swapped for beets in their beetroot tartare appetizer and marinated mushrooms take the place of bacon in their lunchtime MLT. Breakfast calls for spelt pancakes and house-pressed juices while dessert features pot de crème with chai crumble and a rotating seasonal tart topped with herb-infused ice cream. VUE ON DINING V U E N J . C O M 95

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