the meal the food the photos the chefs the mission
Tiny Kitchen is currently on hiatus as we relocate from Brooklyn to Asheville, North Carolina.
Thank you to all of our New York City customers! We will miss you!
the chef
Sarah Hart was bred on California produce, Texas cattle, Florida Gulf shrimp and Mississippi pound cake, and with the culturally backed conviction that any gathering requires sharing good food. The potency of that tradition finally lured her away from a near-decade-long career as a writer and editor to enroll at the French Culinary Institute. At FCI she was awarded a special prize for menu planning and presentation and a mentorship with chef Anita Lo of Annisa. Upon graduation, Sarah cooked for several years at Little Giant on the Lower East Side and its bigger sister restaurant, Tipsy Parson, in Chelsea, then worked with the opening team for Andrew Carmellini's The Dutch in Soho. She continues to write about art and food in tandem with operating Tiny Kitchen Catering full time.

the crew

Tiny Kitchen's incredibly talented roster of kitchen and service staff draws from experience at New York City bars and restaurants such as Pearl and Ash, the Butterfly, Northern Spy Food Company, Tom Colicchio's Riverpark and Blue Hill at Stone Barns.