About
Our Story
Ever since moving to Rhinebeck, I’ve wanted to give something back to the town that has given so much to my family. With Little Goat, Erin and I set out to create a gathering place, a small gift to the community we love.
We imagined a spot that felt like Rhinebeck itself: generous, unhurried, and neighborly. A place shaped by people who care about craft, hospitality, and the small rituals that make a day feel good.
After years of working together, we found we shared the same instincts: a restaurant can be thoughtful but relaxed, detailed but welcoming. Erin brings a calm, intuitive sense of how a space should move; I bring the belief that a restaurant can be designed to feel like home.
Together, we have partnered with local farmers, growers, bakers, and makers to build something rooted in this community for morning coffee, after school treats, long dinners, and lively celebrations. A place for everyone who calls this village their home.
Taavo Somer & Erin Winters, Co-Founders
Our Chef
Brian Paragas brings to Little Goat the kind of cooking that feels right for Rhinebeck; seasonal, generous, and rooted in a deep respect for ingredients. From the moment we met him, he led the kitchen with a steady creativity and attention to detail that helped shape the spirit of our food.
His path runs through some extraordinary kitchens, from the farm driven cooking of Blackberry Mountain, the precision of Italian cuisine at Vetri Cucina, the vibrant Middle Eastern flavors of Zahav all woven together with his Filipino American heritage and the diverse food culture he absorbed in New York.
What emerges is food that feels personal, grounded, and perfectly at home in the Hudson Valley.
Our Food
Our food is shaped by the seasons of the Hudson Valley and the flavors that have traveled for centuries across the Mediterranean, North Africa, the Middle East, and Italy. Warm spices, bright herbs, citrus, olive oil and the ingredients that moved along old trade routes that bring these cuisines together and guide the way we cook.
We serve breakfast, lunch, brunch, and dinner every day, with dishes that are vegetable-forward and full of character, supported by local, organic, and sustainably raised meats, poultry, and fish. Our pastas are made in-house with locally milled flour, and our bakery turns out all of our pastries each morning.
It’s food that’s simple, warm, and rooted in this place and shaped by the history of many others.