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  1. Noah Fecks
    Noah Fecks

    Dry-aged duck breast at Little Park

  2. Noah Fecks
    Noah Fecks

    Fluke crudo at Little Park

  3. Noah Fecks
    Noah Fecks

    Whole wheat spaghetti at Little Park

Little Park dishes out hyperlocal fare in Tribeca

Andrew Carmellini's seventh venture taps upstate purveyors and the city's greenmarkets for locavore plates

Andrew Carmellini, the brain behind blockbusters like the Dutch, Bar Primi and Locanda Verde, is putting his locavore lens on zoom for his seventh venture, sourcing produce from the city’s green markets, seafood from nearby fishmongers and meat from upstate purveyors. But he’s not jumping on the kale craze (the hyped green shows up only–and subtly–in ricotta-stuffed agnolotti). Instead, he spends time elsewhere: charring and slow-roasting sunchokes over embers, dressing them with hazelnut vinaigrette and pickling Concord grapes to slather over the duck breast he dry-ages for two weeks. The remainder of his menu reads like a map, pinpointing baby chickens from Pennsylvania, striped bass from Montauk and fresh lobster from Maine. Even the restaurant’s name expresses love for local flavor. “At the corner of Chambers and West Broadway is one of my favorite spots in Tribeca,” Carmellini says. “It’s the little park across the street.” 85 West Broadway at Chambers St (212-220-4110,
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