A new restaurant, Little Beet Table is slated to open its doors on Monday, July 8 at 376 Greenwich Avenue. Little Beet Table promises a “vegetable-forward menu” and relaxed dining room experience.
The space was formerly home to The National, which closed after a fire in Feb 2017.
Little Beet Table, a full-service restaurant and bar, will serve delicious, nourishing and 100% gluten-free food. The cocktails are made from fresh-pressed fruits and vegetables.
The menu pushes beyond vegetables into beef and chicken, but with a steady focus on healthful, whole foods.
Examples of seasonal signature dishes will include Ricotta with Rhubarb Jam, Roasted Shrimp Salad, and Broccoli Pizzetta, along with a selection of LBT’s superfood-rich cocktails, like the Clementine & Turmeric and Rhubarb & Hibiscus.
The LBT menu features comfort food classics, housemade juices, and vegetable-centric cocktails that are both wholesome and delicious. Ingredients are sourced locally and sustainably, when possible.
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Gleaning inspiration from the flavors and philosophy of the Mediterranean, new California, France, and beyond, culinary director Matt Aita (Rouge Tomate, Daniel, Jean Georges) takes pride in offering guests unique flavor combinations that elevate well-known dishes in unexpected ways.
Little Beet Table has a sister brand, The Little Beet, which has a popular outpost at the Westchester Mall. This “fast-casual” eatery focuses on nutritious-dense, plant-inspired dishes.
The opening of Little Beet Table on Greenwich Ave location marks the restaurant’s third eatery nationwide. There are already LBT’s in Manhattan and Chicago.
The building at 376 Greenwich Ave last sold on Dec 7, 2018 from Laraco 376 LLC (registered to BVS Laraco, LLC and LARA Partners) to 376 Greenwich Ave LLC (registered to Anastasia Gianopoulos, Christopher P. Tsavoussis and 376 Greenwich Ave Manager LLC) for $11,300,000.
Salmon Crudo. Credit: Front of House
Rhubarb jam nestled in a creamy sheep’s milk ricotta. Credit: Front of House
Thinly sliced carrots, topped with crispy sunflowers seeds, the perfect combo of sweet and savory. Credit: Front of House
Rhubarb jam nestled in a creamy sheep’s milk ricotta. Credit: Front of House
credit: Front of House
credit: Front of House
Heritage Pork Chop served alongside rhubarb-green garlic mustard, braised greens. Credit: Front of House
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