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A new restaurant will have its soft opening from 5 to 9 p.m. Friday, Valentine’s Day, a night known in the restaurant industry as among the four busiest of the year.
As do many restaurants, SEED will offer a farm-to-table menu with some ingredients plucked from its on-site garden, according to head chef Yiuing Lee Pinches. Her culinary career has taken her through kitchens in the San Francisco Bay Area and Los Angeles, to Osaka, Japan.
Some of the featured dishes include fresh, catch-of-the-day fish, baked katsu-style chicken with unique dipping sauces, and local greens-and-vegetables-based stir-fry. The restaurant will offer its own selections of fresh juices and blends including its own POG, or passion fruit, orange and guava juice.
The restaurant is working to obtain a liquor license but in the meantime offers customers a BYOB option.
Following Friday’s soft opening, the restaurant at 1137 11th Ave. will stage a grand opening Feb. 28, after which it will open daily from 7 a.m. to 9 p.m. serving breakfast, lunch and dinner.
