Garden Pasta Pillows
Garden Pasta Pillows

carrot puree | vermouth poached onions | english peas | white wine butter sauce red chili flakes

Albacore Tuna Tataki
Albacore Tuna Tataki

avocado | yuzu lemon | radish | fava bean | fresno chili | kombu dashi

Pacific Catch
Pacific Catch

chili pepper rockfish | cured fish roe beurre blanc | capers | spring vegetable succotash crispy new potato

Garden Pasta Pillows
Garden Pasta Pillows

carrot puree | vermouth poached onions | english peas | white wine butter sauce red chili flakes

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Thank You!

THANK YOU ♥️

Thank you for supporting us during a very hard year. 

We are surviving and it is because of each of you!

 

TO-GO

 Flea Street is still open for To-Go 

 

OUTSIDE DINING 

Tuesday-Saturday! 

We can’t wait to see you!

Make a Reservation

 

THE BARn…

pull up a hay bale

join us in our new outside gathering spot for drinks before dinner or 

anytime you want to gather with friends.

 

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.

 

"Jesse Cool's mission of sustainable, local and organic food

is more relevant now than ever, which is the hallmark of a true food visionary."

Jennifer Graue, San Jose Mercury News