"When it opened, Cala was the highly anticipated first U.S. restaurant from Mexico City’s star chef Gabriela Cámara, bringing her breezy, seafood-forward food to Hayes Valley. In the years that followed, the restaurant lived up that reputation with beautiful dishes like its signature trout tostadas with chipotle, avocado, and fried leeks, and sweet potatoes charred and roasted in ashes then slathered with bone marrow salsa negra." - Ellen Fort
