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One of Seattle’s most anticipated openings, Bryan Jarr and chef Zoi Antonitsas’s Pike Place Market seafood restaurant and microcannery, Little Fish, continues to experience delays in its opening timeline. While Jarr and Antonitsas wait for their hopeful summer opening, they’ll cook on Vashon Island each weekend in January.
Jarr and Antonitsas are temporarily taking over Gravy (17629 Vashon Hwy SW), a Southern-leaning restaurant owned by husband-and-wife team Dre Neeley and Pepa Brower. Neeley and Brower are headed to Italy for their annual visit. Rather than let their restaurant sit empty, they’re handing the keys over to Jarr and Antonitsas. They’ll will serve weekend dinners and brunches at Gravy, previewing dishes that will eventually be on the Little Fish menu.
Diners will have access to oysters with graprefruit mignonette, crispy salt cod brandade croquettes with meyer lemon and fennel, Vashon Island-sourced deviled eggs with Douglas fir and white truffle, Vashon’s Kurtwood Farms Dinah’s Cheese with grilled persimmon and chicories, Manila clams with root vegetables, Neah Bay red sea urchin risotto, smoked half chicken, a lamb burger with cheddar and secret sauce, and plenty of tinned seafood — a Little Fish signature.
Little Fish’s pop-ups will run Fridays through Sundays, 5 to 9 p.m., with brunches on Saturdays and Sundays from 10 a.m. to 2 p.m.
Jarr and Antonitsas have been biding their time for a while now, as delays in the Marketfront expansion — also home to retail and production facilities for Honest Biscuits, Indi Chocolate, and Old Stove Brewing Company — have continually set back the restaurant’s full reveal. Over the summer, the duo hosted preview lunches at Jarr’s other nearby restaurant, Jarrbar.
