LOCATION & SPACE

Pike Place Market is not just Seattle’s public market. It is an iconic neighborhood comprised of hundreds of farmers, craftspeople, small businesses and residents, all of whom drive Seattle tourism and contribute to its international acclaim.

It is this historic cross section of makers and commerce that provides the perfect platform for Little Fish to unveil its groundbreaking new cannery and tinned-fish restaurant.

Little Fish considers it a once in a lifetime opportunity to join this dynamic community and add to the incredible landscape that is Pike Place Market.

Distinct features of the space include:

  • 3000 square feet – allowing unique opportunity to keep production, retail and dining under one roof
  • Floor to ceiling windows surrounding 75% of the space, showcasing the preserving process!
  • Temperature controlled room with hanging seafood in the curing process
  • Sweeping views of Puget Sound
  • Miller Hull designed building on the last undeveloped lot of the Pike Place Market
  • Potential audience of over 10 million visitors a year

CONCEPT

Little Fish will open Seattle’s first modern day craft cannery and
restaurant, in the heart of Pike Place Market, celebrating gourmet
seafood served in its most humble form—tin.

Producing top-quality tinned fish, each carefully cut and treated with
artisan techniques – smoking and salt curing. We then pack it at its
peak freshness and further preserve with the best ingredients we can
find. Products from the cannery will be sold and served in the
adjoining restaurant, alongside a selection of tinned fish from across
the world.

Drawing inspiration from rich old world flavors and traditional
manufacturing techniques, Little Fish will be a three part operation:
Artisan Cannery, Retail Store and Tinned Fish Restaurant.

PRODUCT

TINNED

  • Smoked Manila Clams in their own nectar
  • Penn Cove Mussels in olive oil, apple cider vinegar and smoked paprika
  • Spot Prawns in olive oil with Indian Coriander
  • Albacore Tuna Belly in olive oil
  • Copper River Salmon in olive oil and garlic

SMOKED

  • Salmon
  • Black Cod
  • Sturgeon
  • Scallops

SALTED

  • Gravlax
  • Salted Smelt
  • Mackere
  • Herring

SHOW & PRODUCTION

In the spirit of Pike Place Market – as seen with the famous fish guys throwing fish and riling up a crowd – Little Fish will use its high traffic location as an opportunity for tourists and locals to witness every element of the fish preservation process.

During all hours of operation, the floor to ceiling windows will be a stage for the Little Fish team to showcase:

  • Butchering fresh fish and handling seafood to prepare for preservation
  • Brining seafood for smoking
  • Glass walled temperature controlled room with hanging seafood in the curing process
  • Views of steam pressure canning retort system operating
  • Views of automated canning and jarring line
  • Mixing different spice mixtures for spice curing, brining and canning
  • Portioning seafood and placing into cans or jars

RESTAURANT & BAR

GOAL: YOU ARE PART OF THE MARKET, YOU ARE PART OF LITTLE FISH

  • All production will be seen from nearly every seat in the restaurant, or at the retail counter.
  • Large retail displays and settings surround the entry.

SEATING - Mix of seating options to allow for different experiences throughout the entire space: opportunities to watch the action, quick dining, large tables for families and groups, quiet places to enjoy the view of Puget Sound.

  •  75 seats
  • Counter seating – bar, kitchen, retail shop!
  • Communal tables
  • Mix of 2 and 4 tops

RETAIL

  • House produced tinned seafood available for purchase
  • Selection of spreads, dips and salads packaged and displayed in cold case available to go
  • Small selection of grab-and-go to reach regular lunch crowd
  • Selection of other gourmet brands’ preserved seafood
  • Selection of oils and vinegars that complement preserved seafood
  • Selection of to-go beverages including beer and wine
  • Little Fish branded merchandise!

OFFSITE PRODUCTION

FDA Approved Off-Site Production Space

  • To meet the overall demand of the restaurant
  • To scale up and expand retail sales and wholesale opportunities
  • Partner with outside operating producer

TEAM

 

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.!

 
 
 

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 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-profit 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.