Little Donna’s Serves Polish and Yugoslavian Traditions with Intimate Hospitality

Little Donna’s also features homemade pies and desserts, with a warm apple crostada and a flourless brownie parfait, composed of beaten cream, peanuts, and dulce de leche (check our photos… you will want to eat this). At the bar, they offer a curated selection of Amaros and specialty cocktails, with an emphasis on quality ingredients and fusions (Earl Gray Tea, horchata, house rhubarb syrup) to traditional favorites like a dirty martini or margarita.

Little Donna’s harkens back to Baltimore’s earlier days when German, Eastern European, and Polish cuisine dominated the culinary landscape, and in many ways, this menu chronicles the history of these communities in Baltimore—especially Fells Point, although now there are very few restaurants offering Polish, Yugoslavian, or German food.

In the familiar site, beloved to many as Henninger’s, Tutlewski retained the charm and hospitality of the space, keeping a warmth and intimacy at the forefront along with service that is both friendly and local. According to Chef Tutlewski, the camaraderie among his staff as a community of workers is essential, and every meal is a team effort.

Little Donna’s is low key, but highbrow at the same time, highlighting ingenuity in the kitchen and bar, but focusing on hearty and unassuming dishes informed by a long culinary tradition. The price point is reasonable, the vibe is decidedly unstuffy, but the adherence to quality food and preparation is paramount. The space is cozy and informal, placing a reverence for family history and tradition at the center of its mission.