Little Water — Restaurant in Philadelphia

From the moment we walked into Little Water, we felt completely welcomed. The atmosphere is warm and inviting, the staff could not have been more gracious, and every single dish reflected skill, care, and talent. It was one of those meals where you could feel Chef’s passion and creativity in every bite.

We started with the grand plateau, which was this massive seafood amalgamation that immediately set the tone for the evening. It was indulgent, abundant, and beautifully presented. Everything on it was excellent, but two things stole the show for me: the snow crab claws and the tuna nduja. The crab was lovely in its simplicity, sweet and delicate, and paired perfectly with the mustard that accompanied it. The tuna nduja, on the other hand, was bold and unforgettable. It had such an incredible depth of flavor that I will be thinking about it for the rest of my days.

The hush puppies with ricotta, lemon oil, and caviar were another standout. They were so decadent, yet playful at the same time. Cutting the hush puppies in half, smearing the ricotta, and then topping it with caviar was the kind of luxurious bite you dream about. The balance of richness, texture, and flavor was perfection.

The raw bluefin tuna was a dish that really shined in its simplicity and restraint. The portion was generous, the texture melt-in-your-mouth perfect, and the flavors so delicate that everything worked in harmony without overpowering the tuna itself. It was thoughtful and elegant, and it showed just how well this kitchen understands balance.

The Caesar-style salad was a pleasant surprise and far from an afterthought. It came out in a massive portion, generously blanketed in delicate locally-sourced cheese shavings that gave it such an indulgent feel. Crisp, refreshing, and full of flavor, it was easily one of the best salads I have had.

By this point we were already full, but when the Maine mussel toast arrived, all bets were off. The mussels were massive and beautifully flavored, and the toast beneath had the most satisfying crunch on the outside with a warm, savory interior that soaked up the flavors perfectly. It was rustic, comforting, and refined all at once.

Even though we could barely move by this point, dessert was impossible to resist. The key lime tart was the perfect finale: the crust was buttery and crisp, the filling tart and refreshing, and the topping of marshmallow-like meringue was fluffy, light, and just sweet enough. It tied everything together and sent us out the door on a high note.

The cocktails deserve their own spotlight. The penicillin milk punch was smooth and balanced, the mezcal cocktail I requested was smoky and beautifully crafted, and the glass of cremant with the seafood could not have paired more perfectly. It was clear that the same level of attention and artistry that goes into the food extends to the bar program.

What really brought the whole experience together was the hospitality. We were consistently checked on without ever feeling rushed, and it was clear the team takes real pride in ensuring every guest is cared for. Their attention to detail, from sourcing the best ingredients to plating generous portions with perfect execution, made every moment special.

Having loved River Twice, we already knew how gifted Chef and the team are, but Little Water is a brilliant complement, leaning more into seafood while still delivering the same passion and artistry. Both restaurants are absolute must-visits, and together they show just how exciting and memorable dining can be when done this well.

This was one of those meals I will never forget. Every dish was a star, the cocktails elevated the experience, and the hospitality made us feel at home. Five stars,...

Chef Randy and Amanda Rucker have rucking done it again!

We’ve been fans of River Twice for years now, and I’d be lying if I said I hadn’t been looking forward to their second restaurant since it’d been announced.

But holy moly, Little Water is a triumph.

Where to start?

The restaurant is absolutely beautiful! Much more spacious than River Twice, yet still cozy, comfortable, and quiet. If there was a couch, I would bring a book, have a cocktail and never leave. The interior design is inspired/inspiring as my wife and I sat at the bar and started to pick elements we may want to use in future home improvements.

If you’re a fan of Chef Rucker’s playful flavors, techniques, seasonality, and fresh seafood, there’s so much to like here.

For two people, we definitely over ordered - but we ate every single bite. Not a morsel left.

The Grand Plateau was so good! One of our favorite oyster preparations to date, we fought over the scallops in lemon oil, the pickled clams with Alabama white sauce and shrimp cocktail w/ smoked catsup and horseradish were perfect compliments to each other.

Chef Rucker once did a venison tartare years ago that we still talk about as one of our favorite bites ever, so when we saw another venison tartare on the menu we had to order it. And while very different from the past iteration, this was one of the best bites of the night.

The Caesar-like Salad is definitely for garlic lovers - wow! Super savory, bright, a little funky from the furikake.

From pictures from their first week of service I think the dish I was most looking forward to was the Hash Brown with Crab Salad and Uni. We were happy that there were two per order, and they came with a generous amount of uni. Maybe my palate was a little blown out from the Caesar salad, but I thought the hash brown could have used a bit more salt. But I love a salty, fried potato.

The Swordfish Milanese was a knockout! We had been debating whether to get the Chuck Flap or this dish, and as we were finishing the Swordfish we said we would have been really sad if we missed this dish. It was so crispy, meaty, yet delicate. The bitter green salad and tartar-like sauce were perfect accompaniments. And though we were full we had to eat every last bite.

My wife will usually go for chocolate desserts, but we took our bartender’s suggestion to go for the squash dessert, and we were so glad we did. It was the perfect amount of sweet, creamy, savory from sage(?), and we felt good about having vegetables for dessert!

We sat at the bar and shoutout to the bartending staff for their attentiveness, banging beverage suggestions, conversation, and genuinely being a good hang!

Little Water is a great addition to the Rittenhouse area that’s already full of great spots. But this is the one I can’t wait to return to.

Lightning struck twice with the...

Five star price, two star experience.

We had a reservation for two for New Year’s Eve, and we ultimately got seated 25 minutes after our 7:45 arrival time, despite a policy of charging guests $30 a head if they are 15 minutes late, which I guess only cuts one way. They tried desperately to seat us at the bar instead, which is mind less if not for their own militant policy on charging guests if they don’t honor their commitments.

When we were seated, we were at a two-top next to a four foot tall barrier. Bizarrely, throughout the night, the hostess began seating guests on the other side of the barrier to use as a bar top. The guests, looking at us, were rotating through and essentially part of our table, completely ruining the atmosphere as our uninvited guests conversations penetrated our space. I’ve never encountered anything like this at a local McDonald’s, let alone a restaurant of this caliber. You’d think you could have a somewhat private table at a place like this.

The food was delicious, but the quantities were so small: think 2-3 bites per dish. To get a full meal here one needs to order at least three plates per person, making the true cost of food $100-$120 a head pre-tax.

At the end of the night, I ordered a glass of port with dessert. Dessert was brought out and the port never came, by the time we were checked on and finished eating, I didn’t want to sit and have a drink alone after it was time for the check.

For a restaurant where a tab for two will run easily into the high two hundreds or three hundreds, placing it at a price point at the top of any restaurant in the city, you’d expect the service and experience to match. Instead, expect to be...