A Review Down Memory Lane: Cala
* A review I wrote before the restaurant closed. RIP. *
$$$ | Mexican/Seafood in Hayes Valley
8.3/10
Perfect for: Vegetarians, Vegans, Pescatarians, When You Just Don’t Want to Eat Meat, Special Occasions, Celebrations, Birthdays, Date Night, Catching up with Friends, Parents in Town, Pre Theater Eats, Big Groups
There’s no denying it that San Francisco is known for it’s amazing Mexican food and makes up a large part of our diets. It’s not uncommon to find yourself eating street tacos after a night out in the Mission, grabbing burritos with your friends to eat at Dolores Park, or having a debate with your coworkers on where makes the best burritos in the city. While we love this type of Mexican food, sometimes we crave something a little fancier than street tacos and burritos. Lucky for you, Cala has got you covered. Chef-owner Gabriela Cámara has saved you a plane flight by bringing a taste of Mexico City to San Francisco with her seafood-centric restaurant that offers delicious upscale Mexican food.
If you or your friend, significant other, coworker, or dog sitter is a vegetarian or pescatarian, Cala is an excellent option. The menu boasts a variety of fresh and flavorful seafood and vegetable-centric dishes that will even convince your meat-loving friends that they don’t have to eat meat on every day that ends in “y”. From grilled oysters to sea bass with clams and lentils, each dish is made with quality ingredients that make it worth every penny (and believe us, it does add up). And don't miss the charred sweet potato - this seemingly simple dish, elevated with bone marrow salsa negra and fresh handmade tortillas, was one of our favorite bites from the evening.
While the food is on the pricier side, Cala’s vibe is anything but stuffy. Whether you prefer white tablecloth dining, bar seating, or communal dining, the open and modern industrial space with lots of greenery offers a comfortable and chic experience.
All dishes at Cala are made for sharing so it only makes sense to bring a group the size of the Avengers so you can try a little bit of everything. Start with the fan-favorite trout tostadas and sopes playeros - the combination of flavors will have you fighting over the last one. For a main dish, the opah salpicón is a nice blend of perfectly cooked light fish and fresh ingredients, served with fresh handmade tortillas.
And let’s not forget about the drinks. Their cocktail menu is primarily tequila and mezcal based and pairs nicely with the meal. Go with a Mezcal Margarita for a classic Margherita with a twist, or try a Pepino Mezcal for something light and refreshing that will have you saying, “uno más por favor!”, putting your high school Spanish lessons to good use.
If you’re craving Mexican but have been spending all your money on Barry’s Bootcamp classes lately, then a burrito in the Mission will do the trick. If the occasion, however, calls for you to impress you girlfriend’s parents or go out with a non-meat eating friend, Cala is an excellent choice. You can expect a quality meal and a memorable dining experience with creative seafood and vegetable dishes you can’t find at other places in the city. By saving the money on the plane flight to Mexico City, you can now buy that extra Barry’s class to work off your meal.
Food Rundown:
Trout Tostadas with Chipotle, Avocado & Fried Leeks
Did you really go to Cala if you didn’t order the trout tostadas? These little bites of heaven will teleport you to Mexico City.
Kampachi Ceviche with Serrano, Cucumber & Avocado
Who doesn’t love a good ceviche? Eat it with a homemade tortilla chip to make it even better.
Sopes Playeros with Black Beans, Crema & Ricotta Salata
This traditional bite-sized Mexican dish is simple but tasty and won’t last long on the table.
Sweet Potato with Bone Marrow Salsa Negra
A dish you aren’t likely to find anywhere else. While the price tag is a bit steep for a sweet potato, we think it’s worth it. Add the charred sweet potato, bone marrow salsa negra, and a hint of salt onto one of the fresh handmade tortillas for the perfect taco.
Opah Salpicón with Tomatillo, Radish & Cilantro
The fish is perfectly cooked and light enough so it isn’t too filling. This is good to eat alone or make into tacos.