Masumoto la grand nectarine | Full Belly figs | Free Spirit black cat plums | ricotta | garden herbs | habanero jelly
6 oz smashed patty | smoked pork shoulder | heirloom tomato | red onion | munster cheese | Bryan's Secret Sauce | garlic truffle fries | brioche bun
chili pepper rockfish | cured fish roe beurre blanc | capers | spring vegetable succotash crispy new potato
Masumoto la grand nectarine | Full Belly figs | Free Spirit black cat plums | ricotta | garden herbs | habanero jelly
FLEA STREET
RE-OPENING
TUESDAY, NOVEMBER 30
THANK YOU ♥️
Thank you for supporting us during a very hard year.
We are surviving and it is because of each of YOU!
RESERVATIONS AVAILABLE INDOORS AND OUTDOORS AT
https://www.exploretock.com/fleastreet
PROOF OF VACCINATION
**We now require proof of vaccination
and a personal ID
for ALL guests
Dining Indoors and Outdoors
Reserve a table here
Please bring this information with you
as we will ask for it when you check in
and before we seat you and your guests.
We also ask that you
mask when not at your table.**
TO-GO
Flea Street is still open for To-Go
Tuesday-Saturday!
We can’t wait to see you OUTSIDE OR INSIDE!
MASKING
We are all fully vaccinated!
Our Staff has the personal choice to mask or unmask
Guests can dine without a mask. Kindly wear your mask when entering the building.
With Love and Hope
Jesse and All of Us at Flea Street
40 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 to name just a few. Flea Street offers innovative yet approachable cuisine that showcases the very best of the season.
Today we know sustainability works. When Jesse set out to open her first organic restaurants, critics said it couldn't be done. Yet, along with a dedicated staff and host local farmers, vintners, fishermen and ranchers, Jesse has proven that Sustainable Cuisine is not only viable, but even a preferable business model too.
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