At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


Coolest Cuisine

Laura Ness | April 11, 2019 | Food & Drink Story Eat and Drink

Before seasonally driven cuisine was cool, there was Jesse Cool. For more than three decades, she’s served up signature fresh cuisine at Menlo Park’s Late for The Train (1979 to 2004), and Flea St. Cafe and Cantor Arts’ Cool Café at Stanford University. Recently, she added a new business partner, Michael Biesemeyer, a former Flea Street server and captain at Protégé who is also the founder of Swerver, a company that helps restaurants with social media. “It is a wonderful breath of the future to have Michael help me take the business forward,” she says. Flea Street executive chef Ned Barenfanger also puts forward-spin on the menu—adding arugula pesto and blood orange to classic browned scallops, and pure spring ramps and chanterelles to the cafe’s cloudlike gnocchi. But they all know when restraint is needed. The baskets of Martin’s biscuits on each table, named for Jesse’s dad, will remain unchanged. 3607 Alameda de las Pulgas, 650.854.1226

Originally published in the March issue of Silicon Valley

Have feedback? Email us at
Follow us on Twitter @siliconmag


Photography by: