TEAM
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 TEAM
KEVIN JOSEPH: Owner & Founder. Kevin created LTLE FISH as a means to activate the RAW LAB space on off nights and as a means to develop new talent. LTLE FISH will also allow for guests to enjoy RAW LAB’s most loved dishes, but to do so in whatever time frame they like. Finally, LTLE FISH will offer the broadest & Deepest collection of Tinned Fish & Conservas in Charleston, if not the United States.
SANDY OCHOA: Chef Sandy join the team to bring LTLE FISH back after its initial 12 week run in the summer of 2024. She’s had some great experience with vegan and vegetarian cuisine in HI as well as having had a focus on Zero Waste practices, which we love.
SIMON ADAMS: Chef de Cuisine. Simon has been working with Empire Oyster since he moved to SC to attend College of Charleston. He worked as a prep chef for RAW LAB and still works as a shucker at Empire Oyster @ Holy City Brewing. He’s studying Hotel & Restaurant Management & Business Administration at CofC.
ZEB DAVIS: Chef’s Assistant. Zeb is also a CofC student, studying Finance & Accounting. He was also Leon’s Oyster & Fried Chicken’s Employee of the Year in 2023.
HOME LTLE FISH VS RAW LAB POLICIES RESERVE MENU LOCATION ATMOSPHERE TEAM CSF MISSION
HOME LTLE FISH VS RAW LAB POLICIES RESERVE MENU LOCATION ATMOSPHERE TEAM CSF MISSION
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.
