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 white and red wines on tap and a nice array of white, bubbly and reds by the bottle and by the glass - all served table-side. A signature cocktail menu with a nautical slant, distinctive craft beer and cider offerings, and innovative oyster backs round out the beverage menu. There will always be a signature cocktail or the beer you "have" to have, in addition to house made and bottled, hand-crafted 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.