Good Food is Simple.
We think good food, good music and good drinks aren’t just indulgences, but essentials. That’s why we go out of our way to create a thoughtful and wholly distinctive dining experience. We create food, craft cocktails and book music which reflects and connects you with everything that is unique about this beautiful corner of the Pacific Northwest.
Executive Chef Jake Martin
A self-taught chef, Martin started washing dishes in restaurants at 15. At the age of 21, he moved to Seattle where he worked in many highly sought after establishments. At Maria Hine’s Tilth, Martin learned from Hines’ Buddhist philosophy and familial approach to running the restaurant, and her ingredients-led approach greatly influenced his cooking style. Martin then settled into the Portland restaurant scene, where he worked at Carlyle, Genoa, and Fenouil. Martin’s food philosophy - let ingredients speak for themselves, keep things simple, and don’t overcomplicate dishes - is perfectly suited to our values at Pickled Fish and the incredible bounty of the Long Beach Peninsula.
Cocktail for a Cause
Drinking is so much nicer when it's for charity. Every month we choose a local non-profit, charity or campaign to help out, and design en exclusive cocktail to honor them. For every cocktail we sell, 50% of the profits go directly to the cause.Cheers!
We're living La Vida Local
We support the character and entrepreneurs of the Peninsula by sourcing ingredients grown in the surrounding area, by folks who share our values and who are part of our wider community. We use local, foraged, grass-fed, wild-caught and organic ingredients wherever possible. We want to reflect where we are and what we've come from through our creative yet simple menu choices.
We're Social Justice Warriors
We’re a women-led business, we advocate for family policies - such as paid maternity leave - that help women in the workplace. Rather than asking for tips in our restaurant, we include a service charge on all checks which gives all of our hourly staff a living wage and better benefits.Values
We're Committed to Sustainability
We have recycling bins throughout our kitchen, we use solar power to supplement our power needs, and we have rainwater collectors to reduce water wastage. We choose organic and local wherever possible, and we use only biodegradable non-toxic cleaners. Recently we decided to reduce our waste in the restaurant through only giving out napkins and straws to those who ask. Green is more than just a tickbox for us, and we’re constantly striving to improve.Values