In two weeks, Andrea Frizzi, the chef behind Italian restaurants Il Posto and Vero, will open Frizzi’s Oyster Bar as part of Tammen’s Fish Market at Denver Central Market. Frizzi took over the space, which has rebranded previously, in early September. “I’ve always wanted to do something with seafood, so I’m really enjoying this,” the Italian chef says.
Tammen’s customers may have already noticed changes to the seafood case and menu, which serves a range of dishes like poke, ceviche, and shrimp po’ boy sandwiches.
Frizzi has rebuilt the counter space that lines one side of the tiny eatery and is adding signage to distinguish the new raw bar. With the addition, he’ll offer a seafood tower, several different oyster varieties (including $1 oysters on Tuesdays), and more frequent specials such as raw sea urchin topped in lemon juice.
“That sold out immediately, which surprised me, but I was glad to see people so willing to try it,” he said of the urchin. Denver Central Market diners can now check out the fish counter’s daily changing menu of Sakura-Togarashi calamari, Baja shrimp tacos, fish and chips, and mahi-mahi coconut milk ceviche.
The 2-year-old food hall first introduced its Fish Market under the name Silva’s, when executive chef Jesus Silva was leading the kitchen. The market’s name changed to Tammen’s earlier this year when Silva left to open Misaki Sushi at Stanley Marketplace.