Our Story
Sailing Goat
Goats that sail are the stuff of legends and we thought the name perfectly sums up the playful spirit of this special place. Situated on the water’s edge at Point San Pablo Harbor, Sailing Goat is one part outdoor dining restaurant, one part bayside community that looks first to the waters around us for inspiration and nourishment. Our food reflects the creative spirit of coastal communities – American, Italian, French, and Spanish – as well as other fishing regions throughout the world.
A commitment to the spirit of the land’s history as restaurant and harbor is important to this place, which looks over the waters of San Francisco Bay towards the hills of Marin. Rugged individualism – self-reliance and resourcefulness – and heaping helpings of team spirit and an ethos of sustainability come together to create a welcoming refuge, a restaurant where good food meets good fun.
Though our setting is casual and a bit rustic, it blends easily with our commitment to locally sourced and wildly fresh ingredients. Fish and seafood are often purchased
directly from the harbor’s boats. Local beers are highlighted, and wines are sourced from seaside communities around the world. It all adds up to fresh, flavorful cuisine in a style that welcomes all.
We are ocean-friendly!
Head Chef
Ross Kaplan
A native of the Washington, D.C. suburbs, head chef Ross Kaplan was always inspired by the abundant seafood along the shores of the Chesapeake Bay and the Delmarva coastline and the region’s diverse food landscape and cultures. As a young chef at Danny Meyer’s Union Square Café, he developed a cooking philosophy around quality ingredients, exacting technique, and respect for the people eating his food. After years spent developing his style, he opened Bocanova in Oakland before joining Chef Arnon’s team.
Owner & Executive Chef
Arnon Oren
Classically trained in Lyon, France, chef/owner Arnon Oren spent years honing his skills at Chez Panisse in Berkeley and at Oliveto Café and Restaurant in Oakland before venturing out to develop his own culinary businesses as a chef and restaurateur in catering and fine dining. He runs Anaviv’s Table in Richmond and sits on the Advisory Board for the Contra Costa College Culinary Academy. He is also the co founder of Plant to Plate Internship Program, empowering and mentoring kids in Richmond through organic gardening and culinary arts.