Little Fish BYOB
Seafood restaurant · Bella Vista ·
Intimate BYOB seafood spot with creative Asian-influenced dishes
Intimate BYOB seafood spot with creative Asian-influenced dishes
"Some places just nail it every time, and Little Fish is one of those restaurants. The Queen Village BYOB offers just two dozen seats, sometimes making it a tough reservation to get. That’s because Philly’s hospitality community and those in-the-know regularly visit Little Fish for Alex Yoon’s ever-changing, Asian-influenced, carefully sourced menu. Having cooked at Le Bec-Fin, San Francisco’s Michelin-starred Benu, and Mirazur in the French Riviera (considered one of the world’s best restaurants), Yoon knows his way around seafood — from raw to perfectly seared." - Ernest Owens
"Little Fish is a Queen Village BYOB that invents new seafood dishes on what seems like a whim. Whether it’s hamachi in a pool of ramp vinegar and blood orange or a perfectly seared scallop with créme fraîche, horseradish, bits of honeycrisp apple, and a celery yuzu, everything on their five-course, $90 tasting menu just works. Bring a few friends to the intimate spot, share a bottle of merlot, and dive into a creative menu that’s harder to predict than winning lottery numbers." - candis mclean, alison kessler
"Little Fish is a legendary Bella Vista BYOB with a menu made up of Asian-influenced seafood dishes, like shaved raw scallops in chili oil, soy, and chives on buttery sesame toast, charred octopus in a hot mustard vinaigrette, and nori tagliatelle with jumbo lump crab and smoked trout roe. Bring a date or a couple friends to the intimate spot, share a bottle of sauvy b, and dive into a creative menu that’s harder to predict than winning lottery numbers." - alison kessler, candis mclean
"A Philadelphia seafood restaurant known for its fresh and local ingredients." - Melissa McCart
"While there’s been a rise in grand seafood hot spots with massive towers of crab legs and oysters, the refined seafood at Little Fish is about more than just the spectacle. Chef Jacob Trinh sears, flips, and mixes seafood into Asian-inflected dishes, such as their scallops dressed in chile oil, soy, and chives served on buttery sesame toast. It’s BYOB." - Eater Staff, Ernest Owens
