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.

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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.

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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.