Little Park, Andrew Carmellini and crew's new seasonal American restaurant, has been wooing evening diners with black kale ravioli and dry aged duck for a month now, but only recently has it blossomed into the full-fledged, all day hotel restaurant it was meant to be. Carmellini, Luke Ostrom, and Josh Pickard recently added a sort of 21st-century take on a hotel breakfast with bruleed ginger grapefruit, green juices, and spelt pancakes with roasted local apples, and this Wednesday the trio will a launch a lunch menu dubbed Autumn (even though that season is rapidly departing)
Like the restaurant's dinner menu, options here are broken up by slightly twee categories like raw + cured and autumn vegetables. There are also a couple of sandwiches, but no salads, and hardly a trace of kale. Dishes top out at $24 and most settle in the mid-teens, making Little Park one of the more reasonably priced lunch options in the neighborhood.