The Gilded Can is a tinned fish tapas restaurant redefining the humble can. I created this concept as a brand that elevates the best tin fish brands from around the world - anchovies, sardines, mackerel, and more into a fine dining experience that’s bold, nostalgic, and a little rebellious. With a menu inspired by Iberian coastal bars and a design language that blends vintage ephemera with sleek minimalism, The Gilded Can is where preserved meets premium.
The idea was born out of obsession: a fascination with the growing interests around tin fish and a desire to transform everyday pantry staples into a unique experience. I imagine a place where guests treat a tin of sardines like caviar, where the artistry of preservation is honored, and where each can is served with intention. paired with small plates, drinks, and sharp aesthetics. It’s not just about food.. it’s about elevating a format.
The brand identity was designed to blend utilitarian textures with sharp, curated minimalism. From the sword-inspired logo (an homage to precision and slicing into something simple yet exquisite) to our carefully sourced tins from Spain, Portugal, and beyond, everything about The Gilded Can has been thoughtfully layered. I prototyped seasonal menus using both cult-favorite and obscure tins, testing flavor pairings with local chefs and refining a space that feels both old-world and iconoclastic.
What began as a pop-up concept, has grown into a full experiential dining spot concept. I crafted the website to mirror the simplicity in tin fish cans - sleek, simple, but unexpected. Every dish is a stage for a performance of plating, with custom bites that cradle opened cans like relics. Branding elements - like our sword motif and low-fi digital overlays, carry through into menus, signage, and merchandise. The Gilded Can isn’t just a restaurant; it’s a design-forward culinary celebration of what's often left on the shelf.
