Little Water

It was good, not great. Diablo cocktails excellent. Caesar salad was excellent. Shellfish platter really good. Small dishes sounded great but somewhat disappointing. A lot of starch/carb compared to amount of fish. Whole fried fish was disappointing. Great cabbage/caramel underneath but fish itself just okay.

Stopped by for a small meal a week or so ago, I had a great experience. The service was top notch, the food was all beautifully executed except for the octopus being a little chewy compared to what I’m used to (still a pretty good dish overall). I would certainly return and I’d definitely recommend it!

Snagged an early reservation at the bar and were so impressed with the food, ambience and service! We started out with a seafood plateau (cute that it's a plateau and not a tower) and everything was so well executed. Our favorites were the crab claws (beautifully painted with mustard and chives) and the scallops with Buddha's hand (could easily have polished off an order of this each). We also had the hash browns with peekytoe crab and uni (delectable) and split the swordfish milanese (a perfect hearty main). We went for cocktails and were so impressed with the ocean water and juice box negroni. Overall, a top notch newcomer to the excellent philly seafood scene and one we will definitely return to!

So beautiful and delicious food! I especially enjoyed the golden hour mocktail (blew me away!) and the tuna. the not quite caesar salad was also so delicious — great vibes and service, i will definitely be back.

Delicious seafood forward restaurant that keeps the cuisine light but interesting. Favorites were the Caesar like salad and the chicken fried soft shell crab. Atmosphere is open and clean with a small touch of East Coast upscale beach vibe.

Happened upon this place while on business travel once and it's now my favorite restaurant in all of phl. The food is incredible but the kind and attentive staff really make it a stand out. Seafood is my favorite so it's nice finding a restaurant that centers around it. So many good options.

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 Ruckers, folks.

Came here for my birthday 3 weeks ago. Experience was very average and disappointed especially at the price you pay. We came for dinner on a Wednesday- was decently busy. We got grits, hash brown, octopus and 1 other app that I forget and the NY strip to share for the main. Flavor diversity was lacking and honestly just underwhelming. To be fair- we were really excited and had high expectations. Service was okay! very okay. Got the key lime tart to go and that okay as well. Overall- left upset that we chose that spot for my bday.

Very cute seafood restaurant. Food and drinks were delicious. Service was excellent. We went for lunch service around 1 pm on a Saturday in the Summer. Oyster BLT was really tasty and unique!

Really fantastic experience at little water. The food is incredible. Certainly recommend a grand plateau to try all of their raw bar options. The caviar service was also excellent. I don't know that I can have caviar in the future without hush puppies. The clear favorite amongst our group was the deep fried bass but the swordfish Milanese was also fantastic. As for dessert, the cremeux was a shocker. What at first sounded and looked like essentially a parfait with granola was a light yet complex mix of sweet and tangy flavors that perfectly capped the meal experience. As for cocktails, highly recommend the orange negroni.