Caló Provisions

In-PersonSOMA, San Francisco


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Banquet (20+ Guests)
mexican, californian
Welcome the intersection of seasons with this late summer, early fall menu by Zagat 30 under 30 awarded chef, Ted Montoya. Our goal is always to pay homage to Chef Ted’s families hometown in Baja Californias wine region by using modern sensibility and fresh ingredients to execute this meal at a high level. Prepare to experience a truly rustic, yet refined meal in San Francisco’s Russian hill neighborhood. A menu inspired by chef Ted’s upbringing in LA and travels to northern Baja California as a child. Guests are encouraged to bring their own wine and beer to enjoy as the evening slowly tics away into a place of joyous laughter, family style feasting and a playlist curated by Chef Ted to bridge the the two.

Menu detail

Last of the summer squash panzanela
Small Plate
Baby gems, buttered crouton, roasted corn vinaigrette, requeson
Twice cooked morita glazed short rib
Braised and then roasted short rib, morita glaze, beef fat onion purée, bitter greens
Morisquetta and duck fat lentils
Small Plate
Crisped rice, confit tomato, wild herbs. Braised lentil, blistered shishito, chorizo togarashi.
Tamal dulce
Pecan, brandeed cherry, piloncillo

Caló Provisions

In-PersonSOMA, San Francisco
(Exact Address will be shared upon purchase.)