Flea Street

46 years ago and decades before it became popular, Jesse Cool led a movement of preparing and serving only fresh, in-season, organic and local ingredient-driven meals. Late for the Train (1979 - 2004) and Flea Street (1980 - Present) have come to exemplify farm-to-table, New American cuisine in the Bay Area and beyond. Flea Street has been a Silicon Valley favorite since 1980. The atmosphere is contemporary, sophisticated and inviting. The menu is a celebration of the rich Northern California food community. Seafood is caught in the nearby Pacific, produce is carefully sourced from local farms, meat is grass-fed or pasture-raised and nearly all ingredients are organic, clean and safe. We know sustainability works. When Jesse set out to open her first organic restaurants, critics said it couldn't be done. Yet, it has for over 4 decades! Today, along with Chef/GM Bryan Thuerk at the helm, a dedicated staff and our heroes, local farmers, fishermen, ranchers, and vintners, we can attest to the fact that Sustainable Cuisine works and is a right choice. Honoring people and the environment from beginning to end is respectful, viable, and a healthy business model.