"At LittleMad, you can add caviar, uni, and/or truffles to every dish, sort of like how you’d add parmesan crisps to a salad at Sweetgreen. But this isn't fine dining. The mostly concrete space has an industrial feel—with scuffed floors and an open kitchen—and the menu is full of French and Korean-inspired small plates. Want a prime short rib galbi with (optional) bone marrow? Or how about a chou farci-mandoo mashup in a silky lobster sabayon with a big dollop of caviar? The correct answer to both of these questions is yes." - Bryan Kim, Willa Moore, Carina Finn Koeppicus
HAND Hospitality
