Building Exterior 1933
Current Now Today

The restaurant boasts a simple and understated design, purposefully engineered to let the building, the architecture, the history and the incredible seafood cuisine from Chef Alan Brines take center stage.

Innovative, contemporary and honed through extensive research, Current's menu has been carefully developed to highlight the best fresh seafood from regional America. Whether these culinary gems hail from San Francisco, Monterrey, South Carolina, New Orleans, Chicago or New York City, we have a big focus on sustainability and classic seafood preparations.  Always with a highlight on the freshness and high quality of the ingredients, our cuisine is straightforward with an eye toward classic preparation and technique, with a spotlight on healthy choices and sustainability.


Inspired and nuanced beverage selections include specially chosen white, bubbly and red wines by the bottle and by the glass. Our modern cocktails, distinctive local craft beer, and cider offerings round out the beverage menu. There will always be a signature cocktail, wine or beer you "have" to have, in addition to house-made specialty soft drinks.

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Current Fish & Oyster

Top service standards are a focus in all aspects of the Current Fish & Oyster dining experience and is overseen by Ryan Mickelson.


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