Today, the Little Jack Toro group announces Littler’s reopening on Friday, March 4, 2022, with two talented new chefs at the helm — Chef Elizabeth Murray and Pastry Chef Tanya Matta.
Prior to joining the Little Jack Toro group, Murray served as Executive Chef at Sierra Mar at Post Ranch Inn, the award-winning luxury hotel in Big Sur, California, and Matta held the role of Executive Pastry Chef at The Grey, the award-winning restaurant in Savannah, Georgia.
“We’re really excited to finally be reopening after two years, and especially fortunate to have Elizabeth Murray leading Littler, and Tanya Matta guiding the pastry program for our restaurant group. We feel fortunate to have such exceptionally talented women join our team, both of whom have returned to North Carolina after working in some of the best restaurants in the world,” explains co-owner Gray Brooks. Littler will be open from 5-10pm Wednesday through Saturday. Reservations will soon be live on RESY.
When Littler opened in 2016, it instantly earned a glowing News & Observer review, caught the attention of Garden & Gun — which called it a “little gem,” and Bon Appetit encouraged readers to “Book Ahead.”
Next week, Chef Elizabeth Murray will lend her refined skills and artful presentations to this elevated late winter bistro menu. Fans will discover the same, intimate dining room, carefully curated wine and cocktail list, and menu with a keen sense of place, reflecting the Piedmont region of North Carolina.
To start, guests will discover delicate North Carolina bluefin tuna crudo with beetroot and benne seed, rich house made carrot cavatelli with harissa yogurt, and crispy collard green and bacon fritters. Entrees include a vibrantly adorned roasted cauliflower, Murray’s southern fish cassoulet anointed with squid ink aioli and smoked trout roe and hanger steak a la plancha served alongside cheesy rosemary grits. Comforting sides like creamy kale with quinoa and roasted garlic and mini parker house loaves made with heirloom grain round out the meal and the expectations.
Meanwhile, beloved longtime dishes – the Latkes Benedict, Gray’s Lamb Burger and oysters on the half shell — return, updated. To complete the dining experience, Matta’s desserts — including the beautiful red currant mousse complemented by vanilla-roasted strawberries, shortbread cookie, toasted meringue and red currant granita – are also works of art, and best paired with dessert wine selected by General Manager Adrienne Stacy.
