Little Eater

The story

Little Eater in Columbus: Produce-Inspired Cooking by Cara Mangini

The chef and the kitchen

Cara Mangini founded Little Eater after honing her craft at leading culinary destinations in New York and the Napa Valley. She wrote The Vegetable Butcher, a James Beard Award finalist book that earned her recognition as one of the world's top plant-forward chefs according to the Culinary Institute of America. At this Columbus location, she applies that expertise to a menu built around meticulously selected, often certified organic produce sourced directly from Ohio farms.

Seasonal dishes and daily service

The weekly meal service offers two-course produce-inspired dinners paired with a complimentary sweet or savory treat. Guests encounter dishes drawn from the restaurant's seasonal rotations, such as cauliflower and caramelized fennel soup or orange-shallot fiddlehead ferns with ricotta crostini. A zucchini, sweet corn, and basil penne with pine nuts and mozzarella demonstrates how the kitchen prepares vegetables to bring out the best in peak harvest ingredients.

Local roots and green recognition

This commitment to hyper-local sourcing earned Little Eater two radishes from the We're Smart Green Guide for 2026. The accolade acknowledges the operation's environmental stewardship, which centers on honoring farm partners and reducing food miles through direct regional partnerships. Beyond the kitchen, the team offers contactless pickup and catering services for office lunches and gatherings, preserving the same focus on vibrant, plant-based cooking across every service model.