Little Water

My husband and I came because the menu looked good when we walked by a few times and we were so glad we stopped in! We got a variety of appetizers to share, and both got lovely drinks-- I got a gin drink and my husband a great wine, recommended by the waiter. We had the whole branzino to share, a first for me! Everything was delicious, the staff was so nice, and the ambiance was lovely. I really appreciated their attention to detail with my allergies (and preferences). We will definitely be returning and bringing more friends!

Our first meal at Little Water was fabulous!! First, the atmosphere was very lively, even on a Tuesday night. But not too loud, which was awesome. Perfect balance. Second, the servers were friendly and helpful. Third, the drinks were great! We drank lovely wines and well made cocktails. Now for the food… amazing!! Our group of 4 shared the Grand Plateau cold seafood app and it was incredible. The portions were good, the quality was excellent, and the fresh shaved horseradish on the shrimp cocktail was a new experience that is setting the bar high for shrimp cocktail for the rest of my life. For small plates we tried the mackerel (great), the ceasar salad (one of the best in the city), and the hash brown (not sure why this is considered a signature dish, we were disappointed and felt it was lacking something to bring the sum of the parts together). For entrees we had the swordfish Milanese (tasty and playful, would be great for lunch) and then shared the whole bass - which was exceptional. We ate every last piece off the bone!! The desserts were the perfect cherry on top - light, bright and not trying to be more impressive than the dinner. Will return again and more importantly, will recommend to others!!

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, without question.

Welcoming atmosphere/interior design. The staff was very warm, especially Dan, and seemed happy to be there. I appreciate the short and sweet menu. I find extremely clear ice a sign of distinction at a bar, and the cocktails themselves wowed me. The white Nigroni is worth a visit on its own. The food was solid; fresh, a bit expensive, slightly repetitive (but I can appreciate an efficient, low-waste kitchen so this is a net neutral I suppose). The lobster toast was my favorite. The mackerel was the most disappointing to me, but my partner loved it! Everything was plated and garnished well. It was an excellent date night!

Awesome little neighborhood place. I particularly enjoyed the fresh seafood and the incredible house-made hot sauce. Standout items were: Tartine, Tuna Nduja, Shaved Crudite Pencil Cob Grits, Lobster, Cippolini, Vin Jaune Hash Brown, Peetytoe Crab, Celeriac, Maine Uni Charred Brassicas, Garleek, Smoked Almond Tapenade, Brown Butter

We've been looking forward to trying Little Water for a while, especially since we've been to River Twice (the owner's other establishment) many times. Visiting Philly for our Thanksgiving 2025 trip was a great chance to finally experience this new restaurant. Overall, we had a very pleasant dinner but came away not especially blown away. Most of the dishes I felt I've had before, but better elsewhere. The swordfish milanese for example - I've had that other seafood restaurants but with more exciting sides, interesting presentation, or fried to a better crunch. The shrimp cocktail, while visually impressive, ended up being eating several huge shrimp that all tasted more bland than engaging. This was the trend for our dishes. Drinks were solid but dessert even was similarly something we've had elsewhere but more impressively done (a pumpkin financier.) Good restaurant and I'm happy it exists, but I'm hoping the menu gets a shake up.

Kait Y. was our server and she is everything you’d want to represent your company. She was so kind and helpful! The food was amazing , so fresh and delicious. The presentation of everything was incredible

We snagged a table for the inaugural brunch and they did not disappoint! I told them we were celebrating my friend's dog's new pups and they congratulated us when we arrived and they all signed a beautiful card! It's these little details that define the special vibe at Randy Rucker's restaurants. The service was impeccable, every detail was perfect. Everyone working there clearly loves working there and is proud of their job. The cocktails were crunchy but top notch twists on Bloody Mary and mimosas, and we have to go back and try the others. We started with the biscuit with sausage gravy and there were so many layers and it was so light down to the crunchy buttery bottom layer, the sausage gravy was perfectly done and so comforting. Sharing the sticky bun with black walnut miso between four women was like the scene in Thelma and Louise where she keeps going back to the fridge for one more bite of the snickers. The beets cooked in coffee were like no beets l've ever had, you could taste different layers of flavor, and each component of the dressing stood out separately, the mustard, horseradish, so good. The sourdough with butter and jam were clearly toasted in a pan with butter on both sides, perfectly crispy and the butter and jam homemade tasting. The hash browns were much loved and again, cut into so many bites because they were so good and shared by all. The catfish on grits was the best catfish and the creamiest grits I've had. Was comfort food and was done so beautifully and light. The fried oyster BLT, hash with smoked trout, and the croque madame were all amazing. Then when we couldn't eat another bite, we had the key lime tart and the coconut pudding with banana pastry cream with our coffee. Every meal here is a special treat, it is always so welcoming and cozy and top notch consistently. I'm so excited to go back and try those fluffy short stacks of benne pancakes next time. So excited they're doing brunch!! Bravo Chef Rucker!!

The seafood is spectacular. My husband and I got the Grand plateau and we were blown away by the presentation and the flavors were on point. The seafood is so fresh and clean. What makes our experience the cherry on top would be our waitress Peyton. She was so warm and welcoming. Being that it was our first time there, She took such great care of us!

This brunch was a dud. Every single dish flopped. Perhaps dinner is better? At least service was wonderful, and the sun-lit corner with a full view of the street would improve anyone’s mood. Fancy hash browns and tater tots seem to always miss the point. Every single place does worse than Ore Ida. This was a brick of potato with no binder to lighten it up, and the worst part was it wasn’t crispy. The ratio of surface area to volume was simply off. The seafood on top lacked vivacity. It needed some umami and acidity, perhaps a squeeze of lemon. The crab claws tasted water-logged, as if thawed in a rush, and lacked the sweetness and salinity I was hoping for. The catfish’s extremely oversalted coating felt thick and tough—a shame, since the fish itself was cooked nicely. The onions were lovely, though, soft with a bit of bite and deeply sweet caramelized flavors. In short, I don’t understand Little Water’s acclaim. They can’t draw out the seafood’s inherent flavors. The dishes felt unbalanced without anything to make them pop. Would not recommend.