Little Water
Day 1: 5-Course Ode To Coastal America Tasting Series
Opened in late 2024 in Rittenhouse Square, this celebration of coastal cuisine with the warmth of Southern hospitality jumped right on Philadelphia Inquirer’s 2025 List of “10 Most Exciting Restaurants” and was Philadelphia Magazine’s “Best New Restaurant” Award-Winner. Chef/Owner Randy Rucker, who with his wife Amanda is the crackerjack culinary team behind the James Beard Award-Nominated River Twice, is also a 2026 James Beard Award Semi-Finalist for “Best Chef: Mid-Atlantic.” Little Water’s menu (curated for our event by Executive Sous Chef Miles LoBuglio) emphasizes the freshest seafood in dishes like charred hamachi collar with citrus and chives, scallop aguachile with strawberry, lime, cucumber, and cilantro, whole fried snapper with piperade, and Carolina mountain trout. There’s plenty for landlubbers to savor as well, like pork Milanese, smoked beef, and Lancaster County chicken with savory caramel. Philadelphia Magazine calls Little Water “a poetic exploration of land, water, and comfort food,” while Craig LaBan in the Philadelphia Inquirer hails the “evocative, inventive coastal cooking.” Naturally, we are super excited for our evening here. Join us, won’t you?
About the Hosts:
Miles LoBuglio
Executive Sous Chef/Hosting Chef
Hailing originally from Connecticut, Chef Miles LoBuglio has honed his craft in kitchens across the globe, including a stage in Northern Italy and DC's Michelin-Starred Tail Up Goat. Over the last year, he has played a huge part in the growth of the Little Water kitchen, and continues to lead with care, consistency and a strong sense of teamwork in his new role as Executive Sous Chef.
Randy Rucker
Chef/Owner
Raised in Tomball, Texas, Chef Randy Rucker launched his restaurant empire with Houston's celebrated laidback manor, following it up by Bootsie's, a tribute to his mother for which he was named a rising star from Starchefs.com & nominated for two James Beard awards, and Restaurant Bramble. He has also served as Executive Chef of The Rainbow Lodge in Houston. In 2019, he relocated to Philadelphia, where he opened River Twice and Little Water.
The Lineup
Courses #1, #2 & #3 will be served family-style; courses #4 & #5 will be individually plated. This menu will be Peanut & Tree-Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Ceasar-Like Salad
little gem lettuce, st. malachi cheese, nori, toasted benne
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Raw Hiramasa
heirloom tomato, fermented chili, sorrel
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Seared Scallop
succotash, marigold oil, nasturtium
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Lancaster County Chicken
savory caramel, crispy brussels sprout, benne
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Frozen Key Lime Tart
toasted meringue
Little Water
261 S 20th St
Philadelphia, PA 19103
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Little Water will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Hiramasa in Course 2, Scallop in Course 3 and Chicken and Anchovy in Course 4. Substitutions will be provided.
- Pescatarians: There is Chicken in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 3. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 1. Substitutions will be provided
- Shellfish: There is Scallop in Course 3. Substitutions will be provided.
- Fish: There is Hiramasa in Course 2 and Anchovy in Course 4. Substitutions will be provided.
- Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: The menu is tree-nut free, but the Tart Shells in Course 5 are made in a facility that contains Tree Nuts. Substitutions will be provided.
- Alliums: There is Garlic (Raw) and Onion (Cooked) in Course 1, Garlic (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Cooked) and Chives (Raw) in Course 4. Substitutions will be provided.
- Mushrooms: There is Mushrooms in the Amino in Course 1. Substitutions will be provided.
- Soy: There is Amino Made From Soy Beans in Course 1. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
