The story of Little Lotus begins long before husband and wife restauranteurs Larry and Nia set their sights on City Point, New Haven. The Historic waterfront community traces its roots back to the 1800’s as one of the New Haven’s earliest planned suburban developments on the Point. By the end of the Civil War, Christian abolitionists, newly freed descendants of the war, decommissioned soldiers and immigrants would wade into the tranquil waters of the natural beaches to be baptized, gather oysters and come together to form a community and a thriving maritime industry. To this day, remnants of those oysters still dot the beachfront adjacent to the Little Lotus restaurant.

With deep respect for the past, Larry and Nia have worked under the guidance of the New Haven Historic Commission to meticulously restore the secondary landmark. Their total renovation of the structure now protects this historic site for generations. In Summer 2025, Little Lotus will open it’s doors to the community bridging history with modern culinary excellence.

Little Lotus is located on the Pequonnock Yacht Club campus, which is also celebrating its 120th year of history; fostering local and worldwide camaraderie within the maritime community.

Larry and Nia hope that the Little Lotus not only preserves the unique history and character of Ward 6 but that it also becomes a premiere dining destination that is open to everyone. They hope their hospitality will bring the community and the world just a bit closer together

Our Local Chefs

Executive Chef Russ Camolli hails from Wallingford CT and is a graduate of Culinary Institute of America, Hyde Park NY. Chef Russ has worked under the guidance of Chef Pierre Dupont at the Ritz Carlton in Naples, Florida. He brings a wealth of knowledge in French, Italian and Asian influences and is proud to share his fusion dishes to the community.

Chef David Eccleston hails from the Caribbean Island of Jamaica and is a graduate of the Culinary Institute of Philadelphia. He began his career in hospitality at the Americana Jamaican Grand Hotel and has worked under Chef David Janson at the Franklin Plaza hotel in Philadelphia. He brings American and Caribbean influences to his dishes and is very excited to share a seasonal “omakase” experience to his patrons.

Chef de Cuisine Daniel Lin has worked as the Executive Sushi Chef in NYC at Hudson Yards BONDST and at Nakazawa NYC. He brings his knowledge of the finest seafood in the industry and hopes to share his love and passion here to the New Haven community.

Boaters and sailors are welcome to dock and dine by calling the PYC Marina office ahead of time for available slips at 203 773 9460.