LittleMad
Restaurant · Midtown East
110 Madison Ave, New York, NY 10016, USA
![LittleMad by Hand Hospitality [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/71507280/littlemad_zucchini_rgb.0.jpg "LittleMad by Hand Hospitality [Official]")
Highlights
Korean fusion tasting menu with caviar, uni, and truffle add-ons
Korean fusion tasting menu with caviar, uni, and truffle add-ons
"The Deal: $60 Dinner, $60 Sunday Dinner As one of seemingly several thousand Hand Hospitality restaurants, LittleMad is easy to overlook. But the food—a mix of Korean, French, and American—is fun, inventive, and worth experiencing at least once. Dinner here usually costs $95, so head over now if you want a lower check." - bryan kim
"At LittleMad in Nomad, you can add uni, truffle, or kaluga caviar to any dish for $20 extra. It’s similar to Chipotle, but with luxury goods instead of guacamole. Given the abundance of high-end ingredients, you’d think this place would be offensively expensive—but every dish costs less than $30. A mashup of Korean, French, and New American, the menu features things like octopus fried rice and chou farci mandoo with prawn and foie gras, all of which benefit from a few sturgeon eggs on top. " - bryan kim
"Chef Sol Han has created a menu that offers freedom of choice in its à la carte compositions, all of which delight with endless—even some Korean—surprises." - MICHELIN Guide
"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
"LittleMäd is making a rather large splash on this unexpected stretch of Madison Avenue. The décor is cool and cutting edge, showcasing the likes of concrete floors and a glass case gleaming with wine bottles. This narrow, industrial space hums with energy from both the young, hard-working team as well as the chatty diners.Chef Sol Han has created a menu that offers freedom of choice in its à la carte compositions, all of which delight with endless—even some Korean—surprises. The Mäd toast with beef tartare, or the radicchio Treviso, topped with lardo and uni, make for great apps; but barbecue eel rendered as a riff on "galbi" is clearly the shining star. Desserts are limited but the Paris Brest is properly prepared and mustn't be missed." - Michelin Inspector
