Service: warm, comfortable and mostly attentiveīest dishes: beef and broccoli, sweet and sour chicken, lettuce salad, Chix Liver Custard, blondies and milk
Maybe it’s time for Little Bear to be awarded that third Michelin tire.įood: constantly changing, inventive small plates Still, those quibbles did not dampen my enjoyment of the restaurant, which was one of the most pleasant, interesting and fun dining experiences I’ve had. The hipster vibe, internet lingo and small portions are probably a turn-off for some.
The friendly service can get a little too casual sometimes, allowing empty cocktail glasses to linger when you want another. Little Bear isn’t perfect it’s purposefully tiny, so the tables are very close together. Fennel malört provides ballast in the Corpse Retriever, while feijoa bitters brought the subtle character of black beans to a tropical drink, Just the Piñata. Many cocktails on bar manager Charles Howk’s drinks list incorporate unusual vegetal flavors with finesse. The drink was a nuanced celebration of rye in a town drowning in Old-Fashioneds. Whiskey lovers should rush to Little Bear for the rye-forward Golden Hour cocktail, with its soft, subtly sweet finish, courtesy of a yuzu liqueur.
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