Owner Bryan Jarr has one of the coolest spaces in town and one hell of a chef—Zoi Antonitsas who is readying a menu that celebrates seafood, particularly the various ways of preserving it.
— Seattle Met
 

 
littlefish_littlefish_website_requested_content_any_additional_bio_photos_for_byan_and_zoi_157754_3.jpg

Bryan Jarr

In 2014, Bryan travelled through Portugal and Northern Spain researching traditional ways for preserving seafood. Having co-authored, In the Kitchen with the Pike Place Fish Guys with the World Famous fish throwing guys of Pike Place Market, Bryan has a deep love for all things from the sea and the history and pulse of the Pike Place Market.

While traveling, Bryan was inspired by the intimate neighborhood bars found in almost every city and town. Delectable anchovies and a plate of ham along with a cold beer made a great meal any time of the day. Thus JarrBar was born. An intimate place featuring cured seafood and meats paired with classic cocktails, wines from Iberia (and a few closer to home), and cold beer.

Bryan’s passion for seafood preservation continues by using artisan techniques to preserve the abundant and incredible seafood found in the Pacific Northwest.

Bryan has researched at canneries and restaurants in Spain and Portugal as well as being certified with the Federal Drug Administration (FDA) for retort process control and food production safety. Bryan also co-owned Madison Park Conservatory, a place that did not last but created some amazing food and memories.

 
littlefish_littlefish_website_requested_content_any_additional_bio_photos_for_byan_and_zoi_157754_0.jpg

Chef Zoi Antonitsas

Passionate about food, wine, spirits and hospitality, Zoi has more than 20 years’ experience in the restaurant industry. Her long line of successful roles include executive chef of Westward, Chef de Cuisine at Madison Park Conservatory in Seattle, Zazu Restaurant in Santa Rosa, and Presidio Social Club in San Francisco, and a variety of other positions at award winning restaurants across the west coast.

Zoi has received local and national acclaim for her contemporary, creative and ingredient focused cooking style.

She was named one of Food & Wine’s Best New Chefs in 2015. She takes inspiration from the sea, and her food reflects her love of the Mediterranean, specifically Greece.

Restaurants under her direction have been featured in publications across the country including Bon Appetit, Food & Wine Magazine, SAVEUR, GQ, Wine Enthusiast, Seattle Metropolitan Magazine, Seattle Magazine, The New York Times, USA Today and many others. Zoi has spent time as a consultant for San Francisco's NOPA; participated in the nationally recognized Outstanding in the Field; and was a contestant on season 4 of Bravo’s Top Chef.

She supports a number of non-proft organizations in the greater northwest, donating time and products to events each year. She now lives in Seattle and spends her free time traveling, gardening, and hanging with her dogs.