WELCOME TO THE BOTTOM OF THE SEAFOOD CHAIN
HOURS - Tues & Wed 5 - 9pm
LOCATION - 99 S. Market Street @ Raw Lab @ Port of Call
PHONE - 843 580 7729
CONTACT US
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LTLE FISH IS…
AN A LA CARTE RAW BAR OFFERING ON TUES & WED NIGHTS Featuring some of the most adored dishes of RAW LAB. LTLE FISH delivers a more flexible way to enjoy the MARINE CUISINE & DelicaSEAS of RAW LAB, in the same space on Tues & Wed nights. This gives the guest an opportunity to come, dine and enjoy the company of whomever they are with, at whatever time they like, and for as long as they wish to stay. It starts for you when you arrive and ends when you depart. Guests will order food and wine from a menu. 6 wines by the 1/2 or full pour will be on offer by the glass or half of a glass and pairings are suggested, not created for you. This is a “belly-up” kind of service, the kind of service used in most dining destinations.
A FORUM FOR TINNED FISH & CONSERVAS ON TUES & WED NIGHTS - In a physical space, a space shared with RAW LAB, which operates in the same space, Thurs - Sat night. Tinned Fish & Conservas is an ancient tradition whereby small fish are preserved in tins in various styles.
AN INTIMATE SETTING Just 12 seats around a U-Shaped Bar.
EXECUTED BY SIMON ADAMS who has apprenticed with RAW LAB and will be the Chef at LTLE FISH.
ANOTHER EXPERIMENT BY MASTER MERMMELIER, KEVIN JOSEPH In how to use a tiny space with no open flame or oven to delight and enchant consumers with a culinary ethic defined as “Marine Cuisine” and a menu that, as much as possible, features dishes served “Whole + Live + Raw + Bioavailable”. It is also an experiment in offering a delicious seafood driven menu WITHOUT large fish (over 10#) on offer. That’s right, no tuna or swordfish here. WHY? Because of higher levels of toxins in large fish (heavy metals and the compounds created by decomposition of plastics), over-fishing and forced labor practices COMMON in the harvesting of large, wild fish, ESPECIALLY TUNA!
ANOTHER DIVE INTO MARINE CUISINE & DelicaSEAS Through a meal consisting of products and featuring processes that are meticulously vetted and curated to be “VANGUARD BEST PRACTICES” meaning, the most sustainable, responsible, healthy, safe and luxurious species & products delivered in a world class culinary experience!
COOL WINE EXPERIENCE - Featuring 6 wines by the glass from 5 continents each being paired with a single dish. Offering 1/2 pours for as little as $5. And 15 more interesting and obscure seafood wines available by the bottle. You are very likely to discover something you love.
A COMMUNITY SUPPORTED FISHERY COMING SOON. Home delivery or pick up of rare & exotic Conservas, fresh shellfish, fresh & frozen crustaceans, fresh & frozen fin-fish as well as fresh wasabi root, rare Sea salts…etc.
CHARLESTON’S BROADEST & MOST SOPHISTICATED COLLECTION & PRESENTATION OF TINNED FISH Featuring products from Spain, Portuagal, Italy, Scandinavia and the United States. These can be presented simply or more elaborately on “Baycouterie” boards. Classes on Baycouterie may soon be offered (on Sunday & Monday)
EDU-TAINMENT As whole, live, raw and bioavailable dishes are served, explained, enjoyed and discussed in a convivial, “Edu-taining” and non-pretentious way…;where the guests (in as much as they would like to be) are part of each others’s experience.
FIRST COME - FIRST SERVED No Reservations.
AN ESCAPE The food, music, decor, lighting and service are all, purposely, “unfamiliar”. You’ll lose track of time and space in the most delightful of ways.
A COMMUNITY TABLE / BAR where all guests are seated together at just one, U-Shaped bar.
GREAT FOR GROUPS OF 5 to 12 But these are considered large groups and we have different policies for them. Call to inquire.
SOMETHING COMPLETELY DIFFERENT FOR INTERESTING & INTERESTED DINERS seeking something adventurous, exciting, FUN, sexy, smart, cool & unique.
LTLE FISH IS NOT…
JUST AN OYSTER BAR…its a RAW BAR, re-imagined. Here we have removed the Raw Bar from the Seafood Restaurant (the only model that’s really ever existed) and eliminated the seafood restaurant so we could focus on ways to #RaiseTheRawBar. We serve hot and cold dishes, lobster, shrimp, crab, oysters, caviar and salmon (mostly). Ceviche. Crudo. Salads. Soups/Bisques…etc.
A “SUSHI” EXPERIENCE. Repeat: THIS IS NOT A SUSHI Experience.
AN ENTIRELY RAW MENU…we serve a meal what is made up of raw, cured, pickled, fermented and cooked dishes. Some are served cold, others at room temp, warm or even hot. Some things are cooked but served chilled. Its NOT JUST an oyster bar. It is an experience with a host of species and products of the ultra-premium quality level.
AN OMAKASE STYLE OF SERVICE Like RAW LAB. It is, however, delivered in the same room as RAW LAB is, but on Tues & Wed nights.
A “RESTAURANT”. It is a next-generation raw bar. We have removed the raw bar from the restaurant in our model. And we turned it into a meal. We also improved it in every possible way. So now, instead of going to seafood restaurants that ALSO have a raw bar, and do an OK job with it, you can go to the best RAW BAR in the world.
A TRADITIONAL RESTAURANT EXPERIENCE…raw bar or oyster bar. There is no waiter, bartender server. The chef assumes all these roles as The Host and guides the group through the experience.
SUPER FANCY OR FORMAL Though it is an elegant room and service, casual dress if fine. DRESS CODE: Be Yourself!
CHEAP. It IS a great value, however. Ultra-premium product of any kind is pricey, period. Rare and exotic Conservas can be EXTREMELY expensive, but, they’re fun to explore. Order as per you budget and come and go as you wish. It is worth is as we add value in so many ways.
A GOOD IDEA FOR THOSE WITH SEAFOOD OR SHELLFISH ALLERGIES. Duh.
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BOOK THE ROOM PRIVATELY
This can be done two ways: Book all 12 seats for $$150 x 12 + tax & tip or Book the Room for 14 and we’ll add 2 extra seats. Price per person will depend on the menu agreed upon. Call with inquiries.
