After being in the neighborhood since 2001, husband-and-wife team Fred Reeves and Kim Kobasic are seeking support to buy the property that houses their restaurant.

The couple hope to exercise their right of first refusal, which gives them the option of buying the building before it's offered to others. On Indiegogo, they said their goal is to keep the property "out of the hands of an overseas hotel chain."

Kobasic and Reeves launched a fundraiser to raise $100,000 to purchase the 426 Brannan Street space. Brickhouse has reached about four percent of its goal, with only five days left.

"Your pledge will allow us to purchase the property we've thrived in for almost [two] decades, while keeping it out of the hands of overseas big business," they wrote in their appeal.

The fundraiser "will give us the time to complete our pre-approved loan to fully purchase the Brickhouse property," according to the campaign page.

For those who make pledges of $250 or more, donations will be matched in food, beverage or catering credits. If the fundraiser is successful, Kobasic and Reeves hope to add a 25-seat bar extending to the front of the space.

The restaurant's house specialities—wild salmon and American Wagyu beef—are both served with a backstory.

Reeves catches the salmon himself, heading to sea for five to six weeks at a time with a friend who owns a boat.

The pair catches about 150,000 pounds of wild salmon each season, and Reeves sets aside about 5,000 pounds for restaurant use.

The beef is a family affair, originating from the Bar R cattle ranch in eastern Washington, which Reeves' dad owns.

Formerly the head of the animal science department at Washington State University, Reeves said his father is one only a handful of ranchers who can claim to produce American Wagyu.

"He was a pioneer in bringing American Wagyu to the public in the early 1980s," Kobasic said.

To contribute to Brickhouse's campaign, visit its Indiegogo page.