The Little Beet was founded with one simple philosophy: To serve real food deliciously.
Inspired by local, seasonal and natural ingredients, Chef Franklin Becker has created a menu that offers wholesome food that makes you feel real good about eating it, and even better after.
All of our ingredients are carefully sourced from farmers and purveyors we trust, so you can too. We firmly believe what grows together, goes together. All of The Little Beet’s menu items are 100% gluten-free. But more importantly, they are also 100% guiltin’ free. Good food never tasted so good!
Franklin Becker has made preparing wholesome and healthy food part a focal point in his life. At the age of 27, Becker was diagnosed with Type 2 Diabetes. Rather than despair, he transformed his cooking style. Becker learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. He is the author of two cookbooks, Eat & Beat Diabetes as well as The Diabetic Chef. Both aim to share Becker’s recipes for better living.
Previously, Becker served as the corporate chef of EMM group overseeing menus for Abe & Arthurs, CATCH, and Lexington Brass, in addition to serving as executive chef at restaurants such as Capitale, Brasserie, and Trinity at the Tribeca Grand Hotel. At The Little Beet, Becker is taking his wholesome cooking style and bringing it to a larger scale in hopes to turn healthy eating into a way of life.
You can learn more about Becker on his Facebook page or by following him on Twitter.
Raised by a mother who loved to garden, and a father who loved to cook Andy Duddleston is Little Beet's on the ground operator. Hailing from St. Paul, Andy has been connected to farm-fresh, whole foods his whole life. But it took a stint as a Peace Corps volunteer in Africa for him to realize he wasn't cut out to be a farmer. After earning a graduate degree in Management from NYU, he started the non-profit Champion Access, aimed at lifting fast food workers out of low-wage positions. He was acting co-GM at Wahoo’s Fish Tacos before the opportunity to become part owner/operator of Little Beet. And the rest, as they say, is history.
Derek Anasiewicz (pronounced "an-ih-shev-its") is The Little Beet’s General Manager. Derek graduated from The Culinary Institute of America (CIA), though his passion for hospitality, management, and food really began when he entered the industry as a dishwasher at Limerick Diner in rural PA when he was 13. From there, he moved on to multi-unit concepts including Bob Evans and Texas Roadhouse and steadily worked his way up to the likes of The Mark (as captain), Blue Hill at Stone Barns (as a server), and Dough Doughnuts (as area manager). Joining The Little Beet is the perfect confluence of Derek’s entrepreneurial spirit and his passion for simple food with great ingredients.
The people we trust, so you can, too.
We proudly source our ingredients from the best farmers and vendors in all the land.