Philly’s Best Polish Restaurants | Eater Philly
"At Little Walter’s, chef Michael Brenfleck’s innovative take on Polish-American cuisine earned him a spot on the New York Times Best Restaurants list in 2024. The zurek, a soup made from sourdough starter, is smoky and balanced, features housemade miso, lots of dill, smoked kielbasa, and a jammy ramen egg. The soup is poured tableside from a tea kettle. The lesser-known wędzona ryba, a smoked monkfish served with fermented beet water, shiitake mushrooms, shrimp kielbasa, and mustard vinaigrette, is a fresh take on the classic smoked fish dish." - Natalie Jesionka
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