Little Bear
Restaurant · Atlanta ·
Rotating global dishes, beer & cocktails in a cozy spot
Rotating global dishes, beer & cocktails in a cozy spot
"I find Little Bear in Summerhill delightfully eclectic under Chef Jarrett Stieber, with an open kitchen and frequently changing contemporary menu that can include house-cured rainbow trout with kraut yogurt and everything bagel powder, pork döner sausage with hoppin' john fried rice, a mushroom soup served in a warm bitter chocolate broth with pickled zucchini and pak choi, La Zi Ji–style chicken thigh with strawberry sauce, and a citrus custard finished with sweet cucumber relish." - The MICHELIN Guide
"In Atlanta, Little Bear is identified as a contemporary restaurant included on the MICHELIN Guide's inaugural American South Bib Gourmand list." - The MICHELIN Guide
"Accolades for Jarrett Stieber’s cooking aside, the bathrooms are a playful duo: choose the pink room, glowing with a cheeky neon sign that literally reads “neon sign,” or the blue room, clad in an abstract hand-cut tile mosaic by artist Wihro Kim." - Lia Picard
"This Summerhill kitchen does some really interesting things on its always-changing menu. So while you’ll fall in love with dishes like the Tajin-heavy strawberry sambal chicken and karnatzlach sausage doused with a red pea mapo sauce, you’ll likely never see them again. But that’s more reason to return. They don’t take things too seriously here—the menu often lists ingredients like “pretentious flowers” and “unnecessary garnishes” in between a mix of other ingredients that you’d never imagine would play together nicely. Plus, we love that we can trust-fall into an abundance of pillows at every table after polishing off our whiskey milk and chocolate-sesame cookie dessert." - nina reeder, jacinta howard, juli horsford
"Little Bear’s always-changing menu is the brainchild of its chef/owner, who likes to showcase locally sourced, seasonal ingredients. Props to him for crafting what’s consistently one of the most creative menus in all of Atlanta. Ingredient lists like “unnecessary garnishes,” and a drawing of a smiling, fluffy dog on the paper menu lets you know he doesn’t take his talents too seriously. While the real pup (the myth, the legend, Fernando) won't snuggle by your foot during dinner, the place still feels homey—like the dining room of a bed and breakfast. And we appreciate a relaxed setting that helps us forget we're out in public since we always want to lick our plates clean. Dishes like the Tajin-heavy strawberry sambal chicken and karnatzlach sausage doused with a red pea mapo sauce keep us coming back to see what fun, tasty dishes they come up with next." - juli horsford, demarco williams