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Little Andaman
Indian
The restaurant takes its name from a small island deep in the Bay of Bengal, and the cooking follows that logic: coastal India, light on the cream, heavy on coconut, fresh herbs, and seafood. The menu roams beyond the island to pull in dishes from shorelines all across the subcontinent. The room is chic enough for a date but relaxed enough for lunch, and the kitchen is unusually good to vegetarians and vegans without making a fuss about it.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Tamarind fish stew
“like mustard and five spice-seasoned shrimp skewers, tamarind fish stew, and Goa-style spiced lamb sorpotel with poi bread”
Eater -
Goa-style spiced lamb sorpotel
“like mustard and five spice-seasoned shrimp skewers, tamarind fish stew, and Goa-style spiced lamb sorpotel with poi bread”
Eater
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