Introducing: Little Fin, the mix-and-match seafood restaurant from the owners of The Chase
Introducing: Little Fin, the mix-and-match seafood restaurant from the owners of The Chase
Name: Little Fin
Contact Info: 4 Temperance St., 647-348-7000, littlefin.ca, @Little_Fin
Previously: Italian restaurant Fiore
Neighbourhood: Financial District
Owner: The Chase Hospitality Group (headed by president Steven Salm), which is also behind The Chase, The Chase Fish & Oyster, and Colette Grand Cafe
Executive Chef: The Chase Fish & Oyster chef Nigel Finley
The Food: The Chase’s latest spin-off restaurant is a casual mix-and-match seafood counter. Diners choose a main item (e.g. crispy fried haddock, smoked maple-brandy wild BC salmon), a preparation method (sandwich, seaweed salad, slaw) and any add-ons or “sea sides,” like chunky potato wedges or chili-spiced broccoli. There’s also a double-decker cheeseburger (served on pitch-black buns, dyed with bamboo charcoal), lobster-topped hot dogs, and whole-lobster meals served with sea-urchin “fancy sauce.”
The Drinks: Soft drinks, water and fresh pressed juices. House wines and beer are available for dine-in only.
The Place: The bright room has a breezy Hamptons aesthetic, complete with nautical lamps, tin ceilings and white barn-board paneling. There’s nowhere to sit, but there are a few ledges (and a soon-to-come centre island) where customers can eat their seafood on the fly. Come springtime, the 30-seat patio out front with provide sit-down dining for 30.
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- <b>Little Fin</b> is housed on the main floor of the historic Dineen building. The space has two entrances: a side entrance on Temperance Street (pictured), and a main entrance in the laneway opposite sister restaurants <b>The Chase</b> and <b>The Chase Fish & Oyster.</b>
- (Image: Renée Suen)
- Introducing: Little Fin
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- There aren't any seats in the little space, but there are a few ledges (and a soon-to-come centre island) where customers can eat their meals on the fly. In springtime, the Temperance Street patio will provide seating for 30.
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- The menu lets customers create their own meals from various mains, buns and sides.
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- A counter display shows off the available seafood options. Most orders take under 10 minutes to fill.
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- The smoked crab salad roll (pictured on the left) is piled with cold-smoked blue crab, Little Fin’s “magic” aioli, corn, cucumber, shredded iceberg lettuce, guacamole and crispy shallots ($17). It's paired here with a seaweed salad side ($2).
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- All the bread used at Little Fin comes from sister restaurant <b>Colette.</b> The options include this black sesame challah bun that’s dyed with bamboo charcoal.
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- Haddock is marinated in lemon, capers and mustard before hitting the deep-fryer (the crust, FYI, is gluten-free) ($9). It’s pictured here with potato wedges, garden slaw and sea-urchin “fancy sauce.”
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- The Fin Burger is a gargantuan double cheeseburger topped with cheddar, lettuce, tomato and sea-urchin sauce, served on a bamboo charcoal bun ($14.25). It’s also available as a single ($9.25), and it can be topped with bacon jam for an extra $1.25.
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- <b>Steven Salm,</b> president of <b>The Chase Hospitality Group,</b> and executive chef <b>Nigel Finley.</b>
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, which is also behind The Chase, The Chase Fish & Oyster, and Colette Grand Cafe
Executive Chef: The Chase Fish & Oyster chef Nigel Finley
The Food: The Chase's latest spin-off restaurant is a casual mix-and-match seafood counter. Diners choose a main item (e.g. crispy fried haddock, smoked maple-brandy wild BC salmon), a preparation method (sandwich, seaweed salad, slaw) and any add-ons or "sea sides," like chunky potato wedges or chili-spiced broccoli. There's also a double-decker cheeseburger (served on pitch-black buns, dyed with bamboo charcoal), lobster-topped hot dogs, and whole-lobster meals served with sea-urchin “fancy sauce.”
The Drinks: Soft drinks, water and fresh pressed juices. House wines and beer are available for dine-in only.
The Place: The bright room has a breezy Hamptons aesthetic, complete with nautical lamps, tin ceilings and white barn-board paneling. There's nowhere to sit, but there are a few ledges (and a soon-to-come centre island) where customers can eat their seafood on the fly. Come springtime, the 30-seat patio out front with provide sit-down dining for 30.
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