Chef Jacob Trinh Will Be Taking Over Little Fish BYOB for an Extended Pop-Up Experience
After years of training at Michelin-starred restaurants, Chef Alexander Yoon took over Little Fish BYOB (746 S 6th St.) back in 2016. This seafood forward restaurant with Asian influence offers a menu that changes based on freshly available ingredients. However, the menu will change for a completely different reason. Chef Yoon will be taking a trip to Korea and has tapped Chef Jacob Trinh to take over his eatery for a special extended pop-up while he’s away.
Chef Trinh’s pop-up experience will take place from January 2nd-20th. “Guests can expect a seafood-forward-tasting menu that highlights a contemporary Vietnamese flavor profile. During the week (Tues-Thurs) guests can order a la carte or do the tasting menu. It will have the Little Fish charm of a 16-seat cozy and intimate space with a full view of the action of the kitchen,” Chef Trinh described.
So exactly what will be on the menu? Well, no exact menu was given but Chef Trinh did state that guests can look for dishes such as oyster congee, coconut sweet snails, seafood grilled over charcoal, beef wrapped in caul fat, fermented crab tagliatelle, and grilled apple mochi dessert.
“I joined the Little Fish team to learn more from Chef Alex Yoon. His level of technique and minimalist approach to creating well-composed dishes are such an inspiration. During this time, Alex Yoon is taking a trip to Korea. He allowed me to take over the space with my concept while the restaurant will be closed. As I will be assuming the role of CDC (Chef de cuisine) after this takeover, I wanted to give folks a taste of my Vietnamese flavor profile in the Little Fish format,” Chef Trinh stated.
Little Fish BYOB will be open Tuesday-Thursday 5:30-9:30pm and Friday & Saturday 6:00 & 8:15 seating. Guests could walk in, but due to the size of the space, reservations are recommended. https://resy.com/
“This event is one where I can showcase my contemporary style of cooking with Vietnamese influence. I want to show folks my style of cuisine that focuses along the lines of a refined dining experience. I love the space and the ability to chat with guests as they enjoy their meal,” added Trinh.
