he dinner menu is unique in its own right and is broken down by sections: To Start, To
Continue and To Finish. In dishes like the aged Long Island duck with concord grapes and
the bigeye tuna with Fresno chilis, diners get to see Carmellini's expertise in innovation,
flavor and texture take precedence. All meat is not lost at Little Park, with a number of
protein-rich options for those looking to get their fix. Grass-fed hanger steak is quick to rival
the best of the best and the Sullivan County chicken would make even Ina Garten proud.
But just as the sustainable movement seemed to be losing some of its steam, we're reminded of the restaurants
that have been practicing this concept for years. At Little Park, they're not catering to any crazes or cranking out
avocado toast, they're celebrating the simplicity of local ingredients. The dishes don't feel overworked or overdone,
just well-executed and definitely delicious.
VUE ON DINING
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