Little Fino
Restaurant · Williamsburg ·
Italian-inspired bar & cafe with inventive cocktails & creative fare
Italian-inspired bar & cafe with inventive cocktails & creative fare
"Little Fino looks so fun on paper. If you’re the type of person who plots your order on the way to drinks, Andrew Carmellini’s latest cafe/cocktail bar will trick you from the moment you take your seat on the subway, and pull the menu up on your phone. There’s a Teeny Tini menu with a corresponding section called “snacks for martinis,” and on a grander but no less playful scale, a Long Sando, which—as advertised—is nearly two feet long. photo credit: Willa Moore photo credit: Willa Moore photo credit: Nick Johnson Pause Unmute But once you arrive at this Williamsburg bar, wedged awkwardly between The William Vale lobby and another Carmellini restaurant, the dream of a fun night begins to fade. The cocktails aren’t bad, and are even a little interesting, like a take on an espresso martini spiked with bourbon. But they can’t make up for the mediocre food, and the twee paintings of pink brownstones on the walls. Unless you’re staying at the hotel, there’s no reason to come here. Food Rundown Cocktails Cocktails are a highlight, though sipping a Campari Creamsicle with a Campari nip floater would be more fun on a rooftop, not inside a glorified hotel lobby. Skip the jello shot dirty martini, which is cute in theory, but in practice tastes like lightly salted gelatin. PlayMute video credit: Willa Moore Spiedini From The Wood Fire, Just Ask We asked, and were told it was anchovies. We were confused as to how these could be skewered and wood fired, but we agreed to it. We received a few slightly tough, very smoky chunks of steak. Don’t ask. Whole Roasted Artichoke A little underseasoned, a little overcooked. photo credit: Willa Moore Warm Cannellini Beans This bowl of beans is so small you might think there’s been a mistake, but no. Those are your beans, tossed with a few slices of octopus that are a little too gummy to make up for the size. photo credit: Willa Moore Tony’s Antipasto The best food item here is a zhuzhed-up take on an Italian American classic, complete with crispy chickpeas, mint, and lots of shaved parm. If you end up here, this is the way to go. The Long Sando Long, yes, but not wide. If you’re looking for a big, fat, Italian sandwich to pair with your Root Beer Negroni, this is not it. They also go a little heavy-handed with the balsamic glaze. Still, the fat-capped prosciutto tastes expensive, and the arugula gives it a nice peppery bite. photo credit: Nick Johnson" - Willa Moore
"From Andrew Carmellini and Noho Hospitality chef Anthony Ricco at the William Vale hotel, this day-to-night concept complements Leuca and Westlight with mash-up cocktails (Root Beer Negroni, Campari Creamsicle, a dirty-martini Jell-O–shot variation) and photo-worthy fare such as crudité on mint-green cake platters, 20-inch-long sandwiches, and pistachio snacking cakes." - Emma Orlow
"Plates Sicilian-inspired flapjacks that layer lemon-ricotta stacks with pine nuts roasted in brown butter, an orange-blossom–infused syrup, and finishing segments of fresh citrus for a bright, nutty finish." - Charlotte Druckman, Michelle Gatton
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