Dispatched from the high mountaintops of Aspen at the Food and Wine Classic, Bryan Jarr of his eponymous JarrBar, chef Zoi Antonitsas, and all-around hospitality guru Jen Quist announced a multiproject collaboration: Jarr and Co. It will house a restaurant, a bar, a production operation, and a retail space in the new Pike Place MarketFront building come 2017.
Jarr had been brainstorming with longtime friends and culinary co-conspirators, Antonitsas and Quist, before he was even toying with the idea of opening his Spanish-style watering hole: "This is a project that I'm really passionate about, but it's also the right people coming together at the right time at the right place."
That project will include a restaurant with a sustainable seafood–inspired menu, prepared by the very adept and creative hands of chef Antonitsas, plus cured, preserved, smoked, and tinned Pacific Northwest seafoods, with almost everything being made onsite. While it won’t be decidedly Mediterranean, those flavors will certain shine on the menu. As for the bar, there aren’t any specifics quite yet, but think crisp wines and refreshing cocktails that play well with brine and seafood.
Similar to the way passersby can see the cheese-making magic at Beecher’s, here you’ll be able to watch someone breaking down seafood or salt curing fish or smoking something...you know, like salmon. It’s all about having an active space where people can see what’s going on from different view points, whether you’re by the bar or seated near retail, says Jarr.
And while Pike Place Market doesn’t feel like a spot that’s merely trendy, though there is that, it’s also a historic and lively location. Jarr wants to both feed off that market-style energy and give people a new market-style experience.
Stay tuned to the freshly forged Jarr and Co. website for updates.