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#EatPlants

Being in season isn't just about the latest trends in fashion. At Wildseed, a plant-based restaurant and bar by Adriano Paganini, we believe that eating seasonally is the right thing to do because it makes a difference in the way your food tastes and how you feel. Working exclusively with Northern California’s freshest and most seasonal produce, Wildseed serves up hearty, healthy and satisfying meals that pull in global flavors and techniques alongside creative cocktails, local beer, and local, vegan, organic and biodynamic wines.

An all-day space, Wildseed offers guests a chance to make a better choice – a place where you can feel good about the decisions you are making. With a full-bar that is also driven by the philosophy of using fresh, sustainable and seasonal ingredients in its cocktails, Wildseed’s space is well suited for hosting groups large and small for snacks and drinks at happy hour, or a full meal throughout the day. Chef Blair Warsham has created a menu of seasonal, California cuisine with global flavors and techniques that highlight the high-quality ingredients found in the Bay Area. The cocktail program, led by Assistant General Manager Lauren Fitzgerald, also focuses on fresh juices, herbs, homemade extracts, tinctures, and shrubs.

Good for you.
Good for the planet.
Good for the soul.

Why Plant-Based?

It's Simple. Eat Well, Live Better.

We believe that eating well should be easy to do, good for you, and delicious. That’s why we have created a menu of fresh, flavorful and hearty food full of all the ingredients you need, and none of the ones you don’t – to satisfy your cravings and keep you feeling good.

Because every meal is an opportunity to choose better. Better for you. Better for the planet.

Get Wild with our values

In Season

Being in season isn't just about the latest trends in fashion. We believe that eating seasonally is the right thing to do because it makes a difference in the way your food tastes and how you feel.

Make A (Local) Impact

At Wildseed, we believe that an important tool we have to fight climate change and support our community is our fork. That’s why we are committed to creating a menu that leaves a small carbon footprint and makes a difference in the lives of our local farmers, all while supporting our community – because doing good makes good sense.

Raise a Glass

At the bar, our emphasis is fresh, sustainable and seasonal, just like our food. We use fresh juices, herbs, homemade extracts and shrubs in our cocktails, and only serve up the best local, vegan, organic and biodynamic wines.

Keep it Easy

Real. Fresh. Local. Seasonal produce. As easy as it gets, just like mother nature intended.

Plant a Seed

We believe our local mission is part of a bigger one that begins with our fork. That’s why we donate 10 cents from every check to the Friends of the Urban Forest to help displace our carbon footprint, clean the air and reduce global warming.


Eat The Rainbow

The color of your food can tell you a lot, which is why you’ll never see a dull plate on your table at Wildseed. Here’s a quick and simple guide to help you understand the value of eating vibrantly:


a screenshot of a cell phone

several strawberries cut in small pieces


Let's Talk Dirty

Pesticides are pesky. With the highest amounts of pesticides and residues in 2019, the EWG says it's ideal to buy these ingredients organic. We always do.

Strawberries - Spinach - Kale - Nectarines - Apples - Grapes - Peaches - Cherries - Pears - Tomatoes - Celery - Potatoes

a pile of green avocados


Lettuce Come Clean

The Environmental Working Group's (EWG) 2019 List says these items are okay enjoyed conventionally.

Avocados - Sweet Corn - Pineapples - Sweet Peas Frozen - Onions - Papayas - Eggplants - Asparagus - Kiwi - Cabbage - Cauliflower - Cantaloupe - Broccoli - Mushrooms - Honeydew Melons

“Wildseed is about giving everyone a chance to make a better choice. A place where you can feel good about the decisions you are making. I’ve a assembled a diverse team of people who each bring their own unique perspective to the concept with the intention of having this restaurant resonate with everyone and to help them make easier and better food choices.”

- Owner, Adriano Paganini

Our Team