Ramp season has arrived at Little Walter’s, and Chef and Owner Michael Brenfleck is celebrating the fleeting spring ingredient with a focused menu that highlights its bold, garlicky character across a range of dishes and one standout cocktail. Little Walter’s Ramp Menu features locally sourced ramps woven through house-made Polish staples — from pierogi to pork chops — in a restaurant recognized by The New York Times on The Restaurant List 2024, named among the 25 Best Restaurants in Philadelphia in both 2025 and 2026, and cited among the 26 Best Dishes in America. The offerings are available only while supplies last, and reservations via OpenTable are highly encouraged.

The Dishes on Little Walter’s Ramp Menu

Little Walter’s Ramp Menu opens with Zapiekanka — a house baguette topped with grilled ramps and creamy farmers cheese at $14. The Ramp Pierogi Leniwe at $17 reimagines the classic dumpling as ramp potato dumplings served with kapusta and dill butter. Klopsiki at $19 pairs kiełbasa and brisket meatballs with chicories and a buttermilk ramp ranch. The anchor of Little Walter’s Ramp Menu is the Grillowany Schabowy — a grilled bone-in pork chop with ramp chimichurri at $35, a dish that lets the ramp’s intensity stand up to the char and fat of a thick-cut chop without either element backing down.

The Zbieracz: Little Walter’s Ramp Menu Behind the Bar

Behind the bar, the season’s standout creation is the Zbieracz — a Ramp Gibson featuring house-pickled ramps, vermouth, and smalec-washed gin. The cocktail is designed to showcase ramps in a bold and unexpected way, and the smalec wash — rendered pork fat — adds a savory depth that makes the drink feel like a natural extension of Little Walter’s Ramp Menu rather than a garnish-driven novelty. It is the kind of cocktail that only works at a restaurant where the kitchen and bar are thinking about the same ingredient from two different angles.

Ramp season is measured in weeks, not months, and Brenfleck’s annual menu reflects that urgency. Little Walter’s commitment to seasonal Polish cooking — already recognized at the highest levels of American food criticism — turns a wild allium that most restaurants treat as a single-dish special into a full menu moment. The restaurant’s Mother’s Day brunch programming is already drawing attention this spring, and the ramp menu gives diners a reason to visit before that weekend arrives. Due to the short seasonal window, these offerings disappear once the supply runs out. Reservations are available via OpenTable.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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