Little Water, the latest restaurant from husband-and-wife team Chef Randy Rucker and Amanda Rucker, is set to open in Rittenhouse Square this October. Inspired by the Ruckers’ experiences living along the Gulf Coast, New England, and Mid-Atlantic regions, Little Water is a contemporary coastal restaurant that celebrates the ecological diversity of life by the sea.
“Little Water pays homage to the beloved coastal towns we once called home. From fishing the bay systems of Galveston, Texas, to island life on Martha’s Vineyard, to sharing a dock with our neighbors on the Niantic Bay in Connecticut—our journey to Philadelphia has been shaped by time spent living along America’s coastlines. We’re excited to share these treasured memories through Little Water in the historic neighborhood of Rittenhouse Square,” say Chef Randy & Amanda in a statement.
Building on Chef Randy’s success at River Twice, Little Water continues Chef Randy’s commitment to supporting local farms, fishermen, and ranchers. At Little Water, Chef Randy sustainably shares the dynamic ecosystem of tranquil marshes, expansive bays, and secluded coves with an a la carte menu that echoes the coastal spirit in a warm and lively atmosphere.
On the menu at Little Water, The Grande Plateau is a collection of raw and chilled seafood, including Oysters, Jersey Dug Clams, Shrimp Cocktail, Scarlet Crab Claws, Chilled Lobster, and Vineyard Bay Scallops. For dishes to share, Maratelli Rice is a marriage of the land and the sea with Maratelli rice from Blue Moon Acres in New Jersey, cooked with sofrito and squid ink, finished with Peconic Escargot, lime zest, and lardo melting on top. The Crispy Hash Brown is a creamy peekytoe crab salad mixed with celeriac and Meyer lemon zest served atop a crispy hash brown loaded with Maine uni, accentuating the texture of the hash brown, the sweetness of the crab, and the brininess of the uni.
For an indulgent supplement, the Golden Osetra Caviar Service is a high-low play on traditional caviar service: crispy hushpuppies take the place of toast points, a house-made ricotta replaces crème fraiche, and lemon oil serves as a substitute for lemon wedges to accompany a “chef’s oz.,” a bit more than 1 ounce of Golden Ossetra Caviar.
For mains, the Lancaster County Chicken features Pennsylvania golden chicken from Lancaster County, brined with shio koji, roasted on the bone, and plated as a half a bird with feet on, then glazed with lovage honey, and served with a creamy sweet potato purée. The Swordfish Milanese is a playful take on fish and chips, with the swordfish adorned with a potato chip crust that provides a familiar crunch. This funky and flavorful dish is served with properly dressed bitter greens, a tartar sauce laced with caper-like green peppercorns, and a lemon wedge.
The beverage menu, curated by Bar Operations Manager Ben Spirk, formerly of Franklin Mortgage & Investment Co., features ingredient-driven cocktails rooted in the belief that what is poured into the glass is as important as what the kitchen serves on a plate.
The Ocean Water is a playful cross between the Japanese Mizuwari and the oft-forgotten Rusty Nail, cutting scotch with coconut water. A blue hue from spirulina evokes the landscape of the ocean, while flaky Henlopen Sea Salt from the Delaware coast reinforces the flavors of the sea. The Juice Box Negroni is a juicy negroni made with gin aromatized by local concord grapes, with a bright tang from sorrel and balanced with bitter aperitif. The Matcha Highball is made with high grade matcha delicately infused with a creamy mix of vodka and citrusy vanilla. This rich highball is lengthened out with a subtle note of white chocolate and gentle effervescence from lightly carbonated soda water, with a grassy sweetness. For non-alcoholic offerings, the Coffee & Tonic is a slightly fruity version of the minimalistic espresso tonic, with whole bean coffee-infused tonic that is re-carbonated and finished with raspberry for a refreshing take on a coffee favorite.
Maggie Cook, General Manager and Wine Director, returns to Philadelphia from Oriole in Chicago to rejoin the Ruckers, following her time leading front-of-house staff at River Twice beginning in 2020. The wine list at Little Water represents a culminated curation of wines Maggie has poured and fallen in love with, both during her time at River Twice and elsewhere. The wine list features classic and familiar wines from mindful producers, with unique bottles scattered throughout the list, all indulgent and reminiscent of celebration, yet accessible in price. Together with Chef Randy, the two selected wines that pair well with the raw bar offerings, as well as carry guests through each dish on the menu at Little Water.
Co-Owner and Operator Amanda Rucker artfully curated the interiors of Little Water with contractor Tom Giordano of Til Mar Design with sustainability and a sense of place in mind. The light-filled space features light hues and pastels, inviting guests to stay from happy hour to last call. Amanda selected the location with a strong commitment to green and sustainable design in mind, particularly focusing on biophilic principles. The corner property boasts a facade predominantly filled with windows that maximizes natural daylight and connects the interior to the outdoors. Amanda intentionally selected corner properties rich with windows for both Little Water and River Twice to enhance the natural light, and foster a sense of connection with nature. Amanda’s artwork, a signature abstract mural, can be seen painted on the interior of the bathrooms at Little Water, similarly to the bathroom at River Twice.
Chef Randy, Amanda, and the Little Water team look forward to welcoming guests this October in Rittenhouse Square at 261 South 20th Street, Philadelphia, PA, 19103. Little Water will be open for dinner service Tuesday through Saturday from 5:00pm to 10:00pm, with lunch service to begin in the near future.
