Since its 2019 opening, James Beard Award semifinalists Randy Rucker and his wife Amanda Rucker’s East Passyunk spot River Twice has become a local staple. The New York Times dubbed it one of Philly’s best restaurants, and Philadelphians keep returning for Rucker’s cooking that incorporates his Texan background, Mid-Atlantic ingredients, and Japanese technique. Dishes like the Mother Rucker burger and the restaurant’s inexpensive tasting menu are beloved in the city. So naturally, the Ruckers’ latest, Little Water in Philadelphia, is already one of the buzziest openings this year.
It’s all about seafood at this Rittenhouse Square restaurant, which opened in November, and while you can expect all of the same finesse as you’re used to at River Twice, Little Water is a little more casual. “On a philosophical level, [River Twice and Little Water] are very similar,” Randy says. “The sourcing and the techniques are similar, but at Little Water our goal is that this is a neighborhood restaurant, a place you could come once a week.”
Read on for everything to know about Little Water in Philadelphia, and make a booking on OpenTable.
What to eat
A host of generously sized—and mostly seafood—dishes make up the menu at Little Water, which is meant for family-style eating. Randy recommends starting with the grand plateau seafood platter packed full of shrimp cocktail, crab claws, oysters, and more. Zhush it up by adding the caviar service, which comes with a nearly two-ounce serving of caviar, crème fraîche, and hush puppies, a nod to Randy’s southern roots. “It’s kind of highbrow, low brow, which we like,” Randy says.
Then, add on entrees like the swordfish Milanese—Randy’s take on fish and chips—which has become an early menu favorite. The fillet is dredged in crushed potato chips, fried until crispy, and served with green peppercorn-infused tartar sauce and salad. Or go for the whole fried bass, which the kitchen scores for optimal crispiness and serves over a platter of rice peas, sea beans, and a garlicky, herby persillade sauce that you’ll want to sip from your spoon.
What to drink
The bar is the focal point of Little Water, a switch up from River Twice, which opened as BYOB spot before expanding to include a wine program. GM Maggie Cook leads the wine program over at Little Water and has created a selection that largely spotlights French producers.
Ben Spirk leads the bar program and pairs that list with several exciting, inventive cocktails. You can order everything from a vodka martini (LW Martini) to a cocktail with Scotch dyed blue and coconut water (Ocean Water). A tight selection of beers and N/A cocktails round out the selection.
Where to sit
Little Water occupies the corner location formerly home to neighborhood staple Twenty Manning, so you can expect tons of light thanks to the massive windows overlooking the street. Amanda designed the space along with Til Mar Design and worked to maintain the coziness of the former restaurant while also opening it up a little to take full advantage of those windows.
The main dining room, full of sleek wooden tables and chairs, is where you’ll want to be for a bit of people watching, while the back of the dining room has a raw bar where you can post up to watch the oyster shuckers at work. While the restaurant’s only open for dinner right now, lunch is coming to the menu in the near future.
“I hope people will come by and eat a dozen oysters and have a beer or a cocktail,” Randy says.
Maddy Sweitzer-Lammé is a Philadelphia-based freelance food, beverage and travel writer, and the owner of Tiny Table Tours, a boutique food tour company.
