Each evening is a transition of ocean bounty caught and harvested by the chef, to unique cuts sourced from our local butchers, and seasonal produce of our farmer's markets. The menu may change based upon what the ocean provides, what looks best at the market, and what specialized cuts the butcher provides.
"Outstanding in every way: taste, presentation, creativity, blending of flavors, etc. Chef Geoffrey is worthy of a Michelin star."
- Helen L., SF
Request a Private Event
Please make private reservations at least 7 days in advance. Minimum party of 10 required.
A Cut Above
With 20 years under his apron, Chef Reed owes much of his culinary awareness to the ocean and mountains that surrounded him as a native of McKinleyville, California. This was fostered early on with his parent’s garden, fishing in the creek behind the house and having full reign to play in the kitchen.
Opened Pläj alongside Chef Roberth Sundell, among top 100 restaurants in the Bay Area by SF Chronicle.
Cooked at Mary Elaine’s with Chef Bradford Thompson, a top 10 best chefs in Food & Wine and James Beard Award winner.
Cooked at Sea Saw with Chef Nobuo Fukuda, a top 10 best chefs in Food & Wine and James Beard Award winner.
Helped open two restaurants for Fox Concepts as well as NOCA, James Beard Nominees. Culinary board member with the Norwegian Seafood Council.
We are located at 801 22nd Street, Dogpatch, California 94107.