Little Walter's

Chef Michael Brenfleck named this East Kensington spot after his grandfather, and the cooking feels that personal. The menu is short and seasonal, anchored by crescent-shaped pierogi, charred kielbasa, and house-made bread from what is mostly a one-man kitchen. The room is small and smoke-scented, with a wooden bar and velvet couches, and it seats maybe a dozen people on a good night.