Korean Pop-Up Dinner Happening at Little Fish

Little Fish | Photo by Mike Arrison

For two nights, Little Fish will be Little Korea | Photo by Mike Arrison

Little Fish is going to be quite the source of pop-ups in August. We told you about Rob Marzinsky’s pop-up lunches and dinners happening from August 13th through the 16th and now comes word of another pop-up dinner.

Little Fish sous chef Alexander Yoon is hosting a Little Korea Pop-Up Dinner on Monday, August 10th and Tuesday August 11th. The Philadelphia-area local has also worked locally at Serpico and Le Bec Fin 2.0. The Korean-themed tasting dinner will consist of five-courses for $55.

The event is BYOB but there will be some soju bombs served. Reservations can be made by phone (484-684-2805) or email, ayoon24@gmail.com.

Check out the menu »

Chef Rob Marzinsky Pops Up at Little Fish


Ready for a pop-up?

Last February, Chef Rob Marzinsky, formerly of Fitler Dining Room hosted a pop-up dinner before jetting off to Australia, Thailand and Vietnam. Well now he’s back and he’s taking what he learned abroad with chef Ben Shewry to host a second pop-up.

Marzinsky is teaming up with chef and former co-worker, Palmer Marinelli to host the lunch and dinner pop-up, DemoTapes2 at Little FishThe pop-up will run from Thursday, August 13th through Sunday, August 16th.

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Diving Horse’s Palmer Marinelli Is Planning a Pop-Up


Palmer Marinelli has been spending his summer in the kitchen at the Diving Horse in Avalon. This September he’s going to be doing something a little more personal. On Monday, September 30th, the Pub & Kitchen vet is hosting a pop-up at Little Fish. Marinellis is calling the event Pink Rose after his grandmother. The menu will be inspired by restaurants in Puglia, Italy, the region his grandmother was from. The dinner begins with an antipasti which Marinelli describes as “an intense sprint of shared plates” followed by pasta, main course, cheese and dessert. Expect other extras like cocktails, digestives, coffee and even baked breakfast goods to take home for the next day.

The dinner is BYO and there will be two seatings at 6 p.m. and 8:30 p.m. The experience is $100 per person and includes gratuity.  Reservations can be made by emailing PinkRosePopUp@gmail.com.

Check out the menu »

Six Pack: Sunday Tasting Menus


There’s the glitz and the glam, and then there’s the humble and the honest-to-goodness, the unaffected and the unassuming. To each his own, but I prefer the latter.

I get a kick out of the quirky buildings’ awkward seating arrangements and tiny menus—menus that need not say much, and food that says all too much; the chef-driven and food-focused holes, often orienting themselves in such a way that the preparer and prepared are shown off, experienced only through an intimate three-part channel between the chef, his food, and his guest. When done well, the following few weeks (or longer) will pale in comparison. That’s why the tasting menu is so important; it’s a facilitation of exchange between the hand of the cook and the consumed palate it feeds.

Some tasting menus you’ll find in places that don’t deserve them, and others are just a second menu to the main. Some are only available on weekdays, but there are those you can only take part in on a single day: Sunday, perhaps.

An ode to the tasting menus of Sunday »

New Menu at Little Fish Has Us Hankerinig for Cobia


Chadd Jenkins alerted us to his new menu at Little Fish today. Each of the second courses look worth ordering, though we would have a hard time not ordering the cobia with lamb, garbanzo, olives, mint and chilis. Jenkins’ cobia and veal combination that we ate late last year, still stands out as one of our favorite dishes of 2012.

Little Fish [Official Site]
Chadd Jenkins [Twitter]

Little Fish Needs A Little Help On The Line


For any of you cooks out there looking for a spring time change-up, we just got word that Little Fish chef-owner Chadd Jenkins (who bought the joint from former owner Mike Stollenwerk in 2011)  is looking for some help in the tiny little kitchen at his Little Fish BYOB.

“There’s no drama. No one’s getting fired or anything,” Jenkins told me. “I’m just looking for some help. Someone to help out. Some new ideas.”

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New Digs For Stollenwerk and Fish

Chef/Restaurateur Mike Stollenwerk has been busy in Philly.

In addition to the pair of businesses in Brewerytown he plans to open (we told you about that in March), his original Fish in Center City,  Little Fish BYO, and Fathom Seafood House (which opened last winter in Fishtown), Stollenwerk’s move to contribute to the string of new fine dining restaurants that are making the number 13 less taboo in Philly and more like magic is coming along nicely. And we mean 13th Street, of course. Where Stollenwerk will shortly join the crowds of new openings to debut his fresh iteration of Fish.

“We got the keys about two to three weeks ago and the place is gutted,” said Justin Petruce, chef de cuisine at the current Fish on Lombard, about the new Fish location, at the corner of 13th and Locust. “The kitchen design team is meeting as we speak.”

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One Night Only: Little Fish to Become Little Pig

Pigs, as you know, eat everything, whereas fish, as you know, cannot eat a pig. Come Monday night, the almighty swine will once again demonstrate his superiority on the food chain by storming into Little Fish and taking over like he owns the place.

Here’s the deal: Little Fish will be officially closed next week so that most of the staff can have some R&R. But while they’re off cavorting around the Jersey Shore like Snooki, owner Mike Stollenwerk will stay behind to host a one-night-only pop-up that he’s calling Little Pig (inside this parenthesis we will grab the low-hanging humor fruit to put forth a reference to this little piggy staying home).

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Little Fish: High Standards

Mike Stollenwerk may not be able to be at Little Fish every night but Brian Freedman finds that with Executive Chef Chad Jenkins keeping the standards high, Stollenwerk can attend to the rest of his little empire.

Malpeque oysters, for example, are sparked to life by sherry vinegar and shallots: Fairly standard, and executed well. But the real stunners are the Miradas—ripple-shelled oysters from Washington state whose own whiff of melon was amplified by an ingenious garnish of minced cucumber, lime and tamari. These are as fresh and refreshing as oysters get: Mollusks as mouthwash.Those cukes are an indication of this kitchen’s swerve with textures. The rice noodles tangle up in a densely concentrated, almost woodsy hot-and-sour broth and are joined by carrots and daikon that has been shaved to almost exactly the same width. Beneath it all, a thumb-sized minaret of butter-poached king crab leg, brilliantly pink and sweet.

Little Fish: Big Flavor [Philadelphia Weekly]
Little Fish [Official Site]

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