Farm to table fresh diner food.
With the Tiny Diner, Bartmann and her executive chef, T.J. Rawitzer, have updated a familiar dining-out trope by adding an environmental consciousness and a locavore’s outlook. Channeling the D’Amico Cucina-Auriga-La Belle Vie segments of his résumé, Rawitzer elevates the cooking far above the hash-house level that the name “diner” might imply.
1024 E. 38th St.
Daily 7 a.m.–11 p.m