Little Park

At the base of TriBeCa's Smyth hotel is this sleek, serene restaurant with light oak booths, a marble-topped bar, golden lighting and plants hanging in the windows. Chef Andrew Carmellini and partners envisioned Little Park as an upscale health food restaurant. Breakfast, lunch and dinner are served daily; the adjacent Evening Bar is a lovely setting for drinks; and there's a sub-level private dining room for events. The menu changes seasonally, but expect dishes like butternut squash with Vermont burrata and nasturtium, beetroot risotto with poppy seeds, spiced shellfish ragu with smoked bacon, and fire-roasted, grass-fed hanger steak.