The Sixgill, a new bar from Noble Fir owners Ellen Kelly and Rick Weersing, will open its doors Wednesday, April 24, in Fremont (with rental tables and no art on the walls). Awesomely named for an indigenous Puget Sound shark, the space at 3417 Evanston Ave N is in the Saturn building across from the quirky Fremont rocket landmark. As Eater announced a few weeks ago Eric Stover is coming from the Tom Douglas empire to head up the kitchen. The rotating tap options will guide his menu and seafood will definitely be a staple. He didn't mention anything about serving shark, though. 

Here are five reasons to get excited about The Sixgill.

Lots of taps on rotation. Thirty-six, to be exact. The list leans to West Coast craft beers, so you’ll see locals like Fremont Brewing, Hale’s Ales, Elysian Brewing, and Reuban’s Brews representing for the opening, but a new cast of characters each time you visit. Six taps will be dedicated to cider and two more are on nitro, plus Sixgill has a full bar with a seasonal cocktail list. Beer cocktails are in the works, as well.

Food to pair with that beer. Like a blackened cod club with peppered bacon, housemade bread-and-butter pickles, and dill aioli on toasty bread. Or Stover’s “ode to a Hangtown fry,” with pan-fried oysters, beer-braised pork belly, and a soft-cooked egg or cured egg yolk (still recipe testing) over  parsley sous-vide and chervil. Sixgill has no fryer, so crispy, baked fingerling potato skins will take the place of fries. Once Stover gets the food program up and running, he will add some brunch items to the menu.

It’s not a cave. The first thing you notice about this restaurant is the light. With large, tall windows lining both sides of the horseshoe shaped space, it feels bright even on a rainy, dreary day (of which we have plenty). Expect about 20 bar stools and long communal standing tables for mingling and drinking in the bar area. Overall, there are about 70 seats, with about 30 more on the way when the patio area is finished. 

You can plan a day on the water. While Noble Fir patrons can read up on Northwest trails or camping spots over a beer, and the Sixgill will have books aplenty on regional waterways and how to navigate them. The nautically themed charts, steely blue walls, and tawny wood might inspire yearnings for a sailboat ride.

Dessert (maybe even a sno-cone). Stover’s bearded face lit up when he discussed the three sweet items on the menu: “a honey-poached rhubarb and strawberry galette with a little minty yogurt on the side; we made a dulce de leche coffee cake with hazelnuts and vanilla whip cream, and I’m hoping to open with a cherry cider sno-cone with a lemon granita.”

The Sixgill is always 21 and older and opens Tuesday through Friday at four and Saturday and Sunday at 11. Follow the Facebook page, here, for the latest updates.