We’re restaurant people: Nialls, Nick and Leah. Together, we own four restaurants in New York City that are neighborhood spots inspired by the coasts of the Mediterranean and have become destinations: Hart’s, Cervo’s, The Fly and Eel Bar. Back in 2013, Nialls had just opened a tinned seafood bar in the East Village of Manhattan. Unsatisfied with the options available to him from distributors at the time, he started working directly with domestic and international canneries, creating relationships and importing the best of the best himself. Building on those connections, and our experience running restaurants together (turned specialty food markets for two years in the pandemic— shout out to all our regulars who kept and keep us going), we finally launched Minnow in 2021. Now we scour the world for the people preserving the best fish at the height of its freshness and with a deep commitment to sustainability. We love the history and sense of place in each tin. We look for sustainable fishing and farming methods, preservation techniques that embody a deep respect for the food itself, capturing it at the height of its season, and preparing it simply, often with just oil and salt. Why? Because we want to taste the pure quality of the fish and because it means that product is a secret weapon in the pantry, ready to be included in countless and varied preparations depending on the cultures, tastes and moods of Minnow customers, who we know are as varied themselves as fish in the sea.