Callie

The San Diego Link & Dine Restaurants - San Diego - The Infatuation

"Spanish patatas bravas, North African merguez, Lebanese fattoush: a dinner at Callie might give you the travel bug. The roomy interior is decorated with terracotta tagines and stacks of cookbooks, and one step in the blue-tiled washroom will have you checking ticket prices to Chefchaouen. Each order of babaganoush comes with a puff of house pita that hits your face with steam when you rip it open. Enough red-aproned staff will whiz by with sizzling plates of Aleppo chicken in hand to make you order that too, and you’ll be glad you did. The skin is crisp but the flesh is moist—accompanied by sumac pickles, yogurt, and coriander honey, this elite combination of flavors scratches an itch we didn’t know we had." - Team Infatuation

The Best Dishes Eater Editors Ate This Week: July 21 | Eater LA

"Since opening nearly a decade ago, the chef Jon Yao has garnered major accolades — including placement atop the Los Angeles Times 101 Best Restaurants list, a Michelin star, and Most Recently Best Chef: California from the James Beard Foundation — yet he continues to push boundaries. At a collaboration dinner with Callie chef Travis Skiward the tuna dan dan noodles were highlighted: using meaty tuna from a six-foot-long line-caught fish just off San Diego, the dish delivered dense umami from doubanjiang and preserved bean while Taiwanese sesame paste supplied restrained nuttiness. Elegant pasta strands lapped up the chunky sauce, with the tuna almost falling into the background to the spices; tangled shreds of allium and cilantro brought freshness and crunch. The reviewer calls it a brilliant dish they would gladly pay $30 for at the bar or on a daytime menu." - Eater Staff

"Chef Travis Swikard comes back to his hometown wreathed in glory, having earned his wings helming restaurants for culinary icon Daniel Boulud in New York City. Hip locals can now reap the benefits of the years he spent honing his craft in fine dining kitchens at this sharply designed and boisterous spot.The cuisine takes advantage of the best ingredients SoCal has to offer in highly shareable dishes featuring the bold, sunny flavors of the Mediterranean. Vegetables and seafood steal the show, with spice as a key supporting character. Behold the  kampachi crudo with an herb-y Israeli hot sauce and black lime, or carrots with crunchy cashew dukkah and burnt orange habanero dressing. Save room for sweets like the warm chocolate chip tahini cookie." - Michelin Inspector

The 38 Best Restaurants in San Diego | Eater San Diego

"Still one of the city’s most coveted reservations, Callie has become an essential contributor to San Diego’s restaurant culture. Chef Travis Swikard’s compelling California-Mediterranean cuisine lets local ingredients shine, making the East Village food scene a whole lot brighter. Be sure to start with the house pita and dips like hummus and avocado labneh. The menu is punctuated by stellar pasta and Greek/Morrocan/Syrian/Middle Eastern dishes like Aleppo chicken and harissa-grilled lamb chops. If you’re looking to dive into a bit of everything, order the five-course feast for $75 with an optional $40 wine pairing or $35 non-alcoholic pairing. Know before you go: For those that fear parallel parking in East Village, an underground parking garage sits in the same building as the restaurant. They’ll even validate your ticket." - Candice Woo

The 25 Best Restaurants In San Diego - San Diego - The Infatuation

"Spanish patatas bravas, North African merguez, Lebanese fattoush: a dinner at Callie might give you the travel bug. The roomy interior is decorated with terracotta tagines and stacks of cookbooks, and one step in the blue-tiled washroom will have you checking ticket prices to Chefchaouen. Each order of babaganoush comes with a puff of house pita that hits your face with steam when you rip it open. Enough red-aproned staff will whiz by with sizzling plates of Aleppo chicken in hand to make you order that too, and you’ll be glad you did. The skin is crisp but the flesh is moist—accompanied by sumac pickles, yogurt, and coriander honey, this elite combination of flavors scratches an itch we didn’t know we had." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, team infatuation