Open late Fri.-Sat.
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Little Bigs Restaurant Review: Chef Bryan Caswell and Bill Floyd’s relocated Little Bigs is much bigger and a tad fancier than the original. There are more tables indoors and on the patio, and a larger kitchen allowed for a menu expansion. Tried and true sliders are still offered: a three-ounce beef burger with caramelized onions; spicy fried chicken; Carolina-style pulled pork; and a vegetarian black bean burger with a spicy harissa sauce. Miniature Nathan’s hot dogs are slathered in chili from El Real Tex-Mex, one the duo’s other eateries. Added are fresh Caesar and chopped salads that can be topped with grilled or fried chicken, and a full bar, although you can still indulge in the best shakes in town, with or without booze. And don’t forget the hand-cut chili cheese fries.