Details and photos for two new kids on Girard — Otolith and Q-Ba Bar & Restaurant — after the jump.

Photo | Drew Lazor

Otolith soft-opened at 143 W. Girard Ave. about two weeks ago. Husband and wife Murat Aritan (a commercial fisherman) and Amanda Bossard are focusing their attention on offering sustainable seafood products caught or harvested in American waters. (We first reported on it back in February.) What do they mean by sustainable? Simply, the couple builds relationships with suppliers who catch products with population numbers, waste and overall carbon footprints in mind. (More here.) This way, Philadelphia consumers can be comfortable knowing that the products they purchase from Otolith meet such standards. "You can't expect an individual to know it all," says Bossard, "but it's important to know who you can trust."

Their product list will grow as time passes, but as of now, they're offering fresh-frozen choices like smoked black cod, pink shrimp, spot prawns, Bering Sea scallops and five types of salmon. The freezers they're using meet the optimal temperature of -20 degrees Fahrenheit; they're working on converting them to solar power.

Photo | Drew Lazor

Bossard says they don't plan on offering anything fresh — in many cases, she says, that term is misleading, because seafood generally changes hands innumerable times before ending up at a market. Otolith's products, on the other hand, are frozen so soon after being caught that they'll keep for days after thawing — fresher than what is generally deemed fresh, in many cases.

The property extends up to 147 W. Girard; they plan on using this space to open a sit-down seafooder within the next year. Speaking of restaurants, Otolith is also building a list of commercial/restaurant clients — near neighbors Almanac Market and Modo Mio among them.

Right up the street at 1176 N. Third St., Q-Ba Bar & Restaurant (215-922-1QBA) has opened in the corner space that formerly housed Isla Ibiza. Owner wishes to remain incognito, but we can say that he used to own a club within city limits.

Photos | Drew Lazor

The restaurant has four floors. Ground level features 50 seats for dining and drinking (the area's been revamped with touches like new plasma TVs and ceiling fans), second floor is for dancing (free salsa lessons every Thursday from 5:30 to 8), third floor is a private lounge area and the fourth is an open-air deck. Just like Ibiza, there's plenty of seating in that one-of-a-kind narrow breezeway on the Girard Avenue side. They're serving both food and drink Wednesday through Saturday from 5 p.m. to 2 a.m.; they do brunch from 10 a.m. to 5 p.m. on Sundays.

Chef Paulo Carbajal comes to Q-Ba from Conshohocken's Coyote Crossing. Many of the dishes on his affordable menu (most expensive entree is just $17) feature a fusion of Cuban and Mexican ingredients. Some highlights:

• Camarones al Guajillo, shrimp sauteed in a white wine and guajillo sauce served with rice and sauteed vegetables
• Pargo Tricolor, red snapper filet pan-seared in olive oil and garlic, served over Q-Ba's tri-colored sauce with rice
• Aji a la Cubana, orange bell pepper stuffed with seasoned pan-seared beef, tomatoes, onions, cilantro and garlic; served with rice and salsa
• Pollo al Rum, sliced chicken pan-seared with onions, jalapenos, bacon and a splash of rum; served with rice, beans and tortillas

Two new destinations for Girard Avenue