One of Seattle’s most anticipated openings, Bryan Jarr and chef Zoi Antonitsas’s Pike Place Market seafood restaurant and microcannery, Little Fish, is delayed again, but to remain on diners’ wishlists, the company is teasing its eventual menu during a summer lunch series starting July 10 at Jarr’s other nearby restaurant, Jarrbar.
When it officially opens, Little Fish aims to be a full-experience destination like Pike Place Market neighbors Beecher’s Handmade Cheese and the Seattle Fish Guys, with windows into a microcannery revealing the seafood preservation process and an open kitchen to show off Antonitsas and team at work.
But construction delays in the Marketfront expansion — also home to retail and production facilities for Honest Biscuits, Indi Chocolate, and Old Stove Brewing Company — have once again set back the full reveal, this time from summer to the vague “late 2018.” Antonitsas has built hype over the past year with pop-up dinners.
Now, following a series of successful winter pop-up dinners, Little Fish is building further excitement with preview lunches starting July 10 and running Tuesdays to Fridays 11 a.m. to 2 p.m. through the end of summer. (The official end date is TBD.) Menu items include gravlax, smoked yogurt, and cucumber salad on rye; salt cod and potato brandade with fennel seed crackers; scallop crudo with rhubarb, strawberries, vanilla oil, and pink pepper; albacore tuna nicoise; wild mushroom quiche; and a daily seafood sandwich. Cocktails, beer, and wine are also available, as are grab-and-go items like seafood salads, dips, soups and sandwiches, and sweets.
In a preview of the microcannery component, customers can even buy retail items such as tinned seafood, oils, vinegars, salts and other spices, and pickles.
“We think this will be a great option for summer lunches and a fun way to share what we’ve been working on,” Antonitsas said in a release. And at least she’s not at risk of getting rusty.