Brought to U by husband and wife team Jaime Turrey and Brooke Fruchtman, Bar Caló brings together all-day dining with an innovative cocktail program. Inspired by Turrey’s Chicano heritage, it’s a nod to the 1970s with retro interiors featuring velvet and copper.
The menu comprises a range of sharable dishes offering an elevated taste of Mexican staples such as ceviche, grilled corn and quesadilla. Here the cevche includes fish, shrimp, avocado and cashews in a delicious coconut-ginger leche de tigre; while the grilled corn is smothered in a umami-rich anchovy aioli, with cotija cheese and chile.
The beverage program is overseen by Jeremy Simpson (ex Bestia) who pairs high quality spirits with local, seasonal ingredients from the farmers market. For instance there’ll be a different Market Margarita each week. The drinks also include a number of Mexican wines.
Just across the street from Ostrich Farm, Bar Caló is a fabulous new addition to Echo Park’s lively restaurant and bar scene.
Quesadilla de Jamaica Hibiscus flowers, queso fresco, mezcal salsa Elotes Estilo Caesar Grilled corn, anchovy aioli, cotija, chile Oaxaca Hot Chicken Crispy drumettes, mole negro, tamarind crema Salt Roasted Spot Prawns Head-on spot prawns, seasoned rock salt, coctel sauce
La Paloma Tequila, mezcal, bell pepper, fresh lime juice, peychaud’s bitters, squirt Sad Girl Strawberry vodka, honey, ginger syrup, fresh lemon juice, fresh mandarin juice, egg white, orange blossom water Don Negroni Mezcal, campari, sweet vermouth