Little Red

About

little I red captures the best of the local bounty to create a menu that is approachable yet diverse. The food by Head Chef Bob Abrams is locally sourced and creative - from burgers, fish and chips, and steak frites, to chicken paillard, seared local flounder and veal milanese, his menu offers a diverse variety to please every mood. The desserts by Pastry Chef Holly Dove Rozzi are ridiculously good: modern, creative, and local-inspired takes on all-time favorites such as red velvet cake and butterscotch pot de crème. Classic creative cocktails, local beers and wine on tap, and a refined yet approachable wine list complete the experience.