Philly’s newest all-day brunch spot is all heart and soul.
Little Walter’s innovative version of avocado toast.
May is a month well known for brunching, and Little Walter’s brand new, all-day brunch menu is set to bring a delicious taste of Poland to the city’s Sunday scene. The quaint spot, helmed by chef Mike Brenfleck (who hailed from Spice Finch) and nestled on the outskirts of Fishtown, has made quite a splash since opening last year, already garnering high accolades from The New York Times, who dubbed it one of its “50 Favorite Places in America Right Now,” as well as one of its “26 Best Dishes in America.”
Named in honor of Brenfleck’s late grandfather, Little Walter’s caters to people seeking the warmth and rich flavors emblematic of Polish cuisine—and the new brunch menu comes spiced with both tradition and innovation. From pickling his own array of vegetables to crafting decadent house-made pierogis, Brenfleck’s culinary work is an homage to tradition enriched with contemporary culinary approaches.
A bloody Mary with a Polish twist
At the heart of the brunch menu is the Niedzielny kurczak, or “Sunday chicken,” which is designed to mimic an experience reminiscent of traditional family meals. This plated piece of Polish heritage serves up a perfectly roasted half or whole chicken, herbed potatoes and simmered cabbage, all designed to be topped with a pickle gravy that’s equal parts unctuous and briny. Or you can also munch on novel dishes like the tost z awokado, featuring housemade toasted rye with a savory mix of avocado and a dash of horseradish, topped with a perfectly jammy egg and caviar. Those craving a sweet touch can enjoy babka with apple swirls and rich black walnut butter. And for those who can’t fathom Sunday brunch sans a bagel, the wszystka biały adorned with creamy herbs is a must-try.
Completing this culinary showcase is the addition of innovative beverages crafted specifically for the brunch experience. Notable choices include rewolucyjny, an intriguing spin on the classic bloody Mary; the narzędziowiec which promises an invigorating twist with bison grass vodka complemented by citrus tones; and lastly, coffee enthusiasts can delight in baristka, an espresso martini variant with its blend of espresso, coffee liqueur and a touch of Polish spirit.
The babke is sweetened with decadent black walnut butter.
In addition to the brunch newbies, existing fan-faves are still offered, including traditional house-smoked kiełbasa characterized by well-marinated pork and herbs, and the pierogi ruskie, which offers up the savory combination of potato, cheese and caramelized onion in every bite.
Photography by: COURTESY OF BRAND
