Cala — Restaurant Review | Condé Nast Traveler

Tell us about your first impressions when you arrived.
Cala’s interior is straight out of La Condesa, What was the crowd like?
Expect your shared space at the communal table to be full of interesting, chatty patrons; you’re likely to be sitting next to trendsetters, designers, and artists.
What do they have to drink?
The cocktail list is mezcal-driven, with ample opportunities to order contemporary variations on the classic margarita. The international wine list ensures every dish has a proper pairing.
Main event: the food. Give us the lowdown—especially what not to miss.
Chef Cámara ensures every dish on the menu has a trifecta: classic ingredients, unique preparation, and artful presentation. Case in point: a sweet potato broiled until creamy on the inside, then tossed into the fire until the skin is crisped, served with bone marrow salsa negra and warm tortillas. You can’t go wrong ordering any of the tostadas.
And how did the front-of-house folks treat you?
San Francisco has earned a bad rep for aloof or unfriendly servers. Not here. The staff is genuine, friendly, and excited and knowledgeable about the food.
Who should we bring with us?
Come for a casual night chatting up new friends at the communal table (or bring your own). It’s perfect for the Mexican food lover who is in the mood for something more upscale than a traditional taqueria.

Cala’s interior is straight out of La Condesa, Mexico City’s trendy modern district. That’s because chef Gabriela Cámara hails from Mexico’s capital, where she runs Contramar . This discrete space is defined by concrete, wood, and plenty of plants.Expect your shared space at the communal table to be full of interesting, chatty patrons; you’re likely to be sitting next to trendsetters, designers, and artists.The cocktail list is mezcal-driven, with ample opportunities to order contemporary variations on the classic margarita. The international wine list ensures every dish has a proper pairing.Chef Cámara ensures every dish on the menu has a trifecta: classic ingredients, unique preparation, and artful presentation. Case in point: a sweet potato broiled until creamy on the inside, then tossed into the fire until the skin is crisped, served with bone marrow salsa negra and warm tortillas. You can’t go wrong ordering any of the tostadas.San Francisco has earned a bad rep for aloof or unfriendly servers. Not here. The staff is genuine, friendly, and excited and knowledgeable about the food.Come for a casual night chatting up new friends at the communal table (or bring your own). It’s perfect for the Mexican food lover who is in the mood for something more upscale than a traditional taqueria.