Before writing this piece, I felt like I needed to sit down with Little Donna’s owner Robbie Tutlewski to get a little more of his story. I already knew what a lot of food nerds like me knew, that he had worked with James Beard Foundation winning chef and pizza master Chris Bianco for years in Arizona. I mean, just see and taste the pizza at Little Donna’s and you are reminded of that very important part of his story. But there is so much more to this very quietly confident, talented guy making pizzas, pierogies and more on Bank Street in Upper Fell’s Point.
First, family is everything to Robbie. Born and raised in Indiana, Robbie possesses the realness that Midwesterners often do. In talking about his parents and late sister Jill, as well as his wife Kaleigh and their two kids, it is clear that his people are what ground him the most and that extends to his restaurant. “Little Donna’s is a true family restaurant. I mean, we live upstairs. And we have the most amazing team of people here. They’re from all over and I would go to war for any of them. So much goes into creating a place like this. I’m glad to be doing this work with them all.”
From Phoenix to DC to Baltimore, Robbie’s been working toward having his own place. He always wanted that. And thanks to a family connection in Catonsville, Robbie and Kaleigh moved to Baltimore in the summer of 2017 and a few years later – after very diligently working in multiple jobs, spending no money and paying off debt – they were finally ready to make their dream happen. Then in 2021, the owners of Baltimore’s beloved Henninger’s Tavern were ready to retire. “When we started looking around Baltimore for a space, we kept being drawn to Upper Fell’s Point. There was just something special about the neighborhood.” When they first looked at Henninger’s with the idea of making it theirs, Robbie was kind of against it. There was too much history, it was a neighborhood place, it was so loved. “It felt a little bit like buying Cheers”, he said. But then the more they looked, the more curious Robbie and Kaleigh were about the bones of the place and how they might be able to make it theirs. Also, it was pretty much turnkey ready, or at least a lot more than other places would have been. He added, “the more we talked with Kenny, we could see that he was happy to have someone give this very special place a different life. And he loved that we wanted to move in upstairs from the restaurant space. He and Jane never lived upstairs.”
Over the course of a year, they made renovations and brought Little Donna’s to life, opening in the summer of 2022. Since then, they’ve welcomed two sons, Jessie and Jonah. And also, sadly, said goodbye to their two beloved pups, Lennon and Snorts. In June of 2026, Little Donna’s will be four years old. Strangely enough, as they signed the papers at settlement, they realized it was the anniversary of Robbie’s dad’s death. That feels fitting because as Robbie talked about his dad, his sister Jill and his grandmother, Donna, I could once again see how much his people mean to him. We have that in common. And as I looked at my notes, I realized that Jill died the same year that my brother John died. I find a little bit of comfort in that we share that.
As we talked a bit more about Chris Bianco and his contributions to the food world, Robbie added this: “Chris winning the Beard back in the day, that kind of made pizza cool. Before that, making pizza wasn’t really something that the chef world was interested in celebrating. He started a whole thing and so many pizza chefs and cooks would never have had the opportunities they’ve had if not for him. He opened a ton of doors. I’m very thankful for my time with him and consider him family.”
If you haven’t been yet, you gotta go to Little Donna’s. Try walking in. Go solo and try for a seat at the bar. Or plan ahead and make a reservation. My best friend Lia was visiting from France and we did a table for six guests and they were very accommodating as our headcount ebbed and flowed. (All via text, I’m in love!) Lately, I’ve been on a bit of a mission to make places like Little Donna’s the places people go for birthdays, anniversaries and more. I don’t believe that special nights need to happen at fine dining establishments – this is BALTIMORE. You can have a lovely night without all the formality.
Get the pizza, get the pierogies and by all means, get the pickle plate. Just go.
I hope you enjoy Robbie’s answers, I sure did.
Cake or pie? And, what kind?
Birthday cake or apple pie or both with a sidecar of butter cake (it’s not pie or cake??)
Your most prized possession?
My family, past and present.
What’s your favorite thing to order out at restaurants?
Never ever the arugula salad or mozzarella – I don’t trust it. And, only certain places, but you can always go right with beef tartare.
What’s your favorite thing to cook at home?
Eggs with the kids, mainly egg and flour tortilla burritos – they can be gastronomical.
What is your morning beverage and how do you take it?
Coffee black.
What’s your personal motto?
Trust yourself and be humble, and hope always finds a way.
What is your favorite holiday and why?
My sister’s birthday.
Best advice you were ever given? And from whom?
There’s never enough time. (Thanks, Chris Bianco)
What do you feel is your greatest accomplishment?
My wife and me not letting our separate careers tear us apart and then, together, creating a beautiful restaurant and family together.
The last text you sent?
Beer order (best beer out there Three Floyds from Munster, Indiana)
What is your idea of perfect happiness?
Right now!! Healthy family, being able to cook and serve food with the incredible crew at Little Donna’s.
What do you love most about food?
I love sharing it.
Your favorite place in Baltimore?
Fell’s Point.
Read more Baker’s Dozen pieces and other writing from Amy Langrehr on her Substack, Cream Cheese + Olives.
