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Executive Chef - Jason Kleinfeld

"Keep it simple, fresh and make sure it tastes good!"

... is Chef Jason Kleinfeld's philosophy. At the heart of one of North America's largest restaurants, this exciting, young chef has been fine-tuning the menu of one of the busiest and best seafood eateries in the city!

The Sandbar's enormous open kitchen equipped with a wood-burning grill, forno oven and full size wok station offers its patrons the freshest seafood. Sumptuous fishes like Sablefish, Ahi Tuna and Spring Salmon are a few items Chef Jason prepares on a daily basis. The Chili Wok Squid and Forno Baked Cedar Plank Salmon are a couple of signature dishes at The Sandbar Seafood Restaurant.