For 15 years, chef-owner Christine Keff has had Seattleites hooked on Flying Fish, her award-winning, contemporary seafood restaurant in the Belltown neighborhood. This spring, as the restaurant relocates to new digs in a downtown Seattle office building, she will also try to reel them in with takeout lunches and dinners, gourmet groceries and retail wines sold from a small shop next to the eatery.

The shop, called On the Fly, is Keff’s first attempt at dedicated takeout service. It was conceived when the landlord offered her 2,000 additional square feet next to the space Flying Fish wasmoving into.

There was room enough to expand the restaurant kitchen and build a 700-square foot takeout shop with a separate entrance. “We got a good deal, so we decided to try something new there,” says Keff, who won the James Beard Award for Best Chef: Pacific Northwest/Hawaii in 1999. She also was eager to serve the 15,000 business people who work within a few blocks of the site.

The takeout menu will mainly have items that travel well in a package, like sandwiches, soups, salads and stews. Some items will be ready to eat, others partially prepared to be briefly heated at home, like Flying Fish’s signature crab cakes. “We’ll give them the salad and the sauce and they will just sauté the crab cake,” says Keff. “We’ll have little 20-minute cooking classes to show them how to prepare it.”

Keff estimates an average takeout check of $10-12. “Obviously it won’t be as cheap as McDonald’s or the sub shop down the street, but it won’t be very expensive,” she says. The restaurant’s dine-in lunch ticket will be about $21 per person.

Keff expects On the Fly to stand out from the competition with a selection of local and regional goods she uses at Flying Fish. Included will be honey from a Seattle beekeeper, house-made pickles from a local chef and chickens from a farmer in Olympia. “It will be kind of a mini-farmers’ market,” says Keff, who is known for championing sustainable seafood and fresh, local foods. “It is sort of an extension of the personality of the restaurant.”