Press

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A Modern Guide to Uptown Oakland: The Best of Dining, Shopping and Nightlife

by Kristen Haney , October 5, 2016, 4:27 pm
As the unofficial centerpiece of The Hive, the multiuse complex on Broadway that opened last year, Calavera immediately beckons with exposed brick, soaring ceilings, an open kitchen, and a meticulously organized wall of spirits. And while it's easy for some places to draw the crowds...
Zagat 30 Under 30
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30 Under 30: Rock Stars Redefining the Industry

by Zagat, February 21, 2016, 2:42 pm
Jessica Sackler, 29 As part-owner of a vibrant, new Oakland restaurant, Sackler (formerly Coqueta’s brilliant wine mind) has her hands in everything each night from tasting the margaritas to fielding feedback from guests. She’s also behindCalavera’s innovative wine program that seeks to change everything you know about pairing Mexican food with wine.
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margarita

Secret Recipe: Calavera’s Rhubarb Rose Margarita for National Margarita Day

by Sarah Medina, February 17, 2016, 2:36 pm
At least once a month I belly up to the bar at Calavera in Uptown Oakland to sip their magical, salt air-rimmed margaritas and snack on guacamole con chapulines. It's my favorite tradition. But if you just can't make it to the corner of Broadway and 24th, the genius bartenders behind Calavera's expansive tequila and mezcal program....
Zagat
Photo by: Kelly Puleio

10 Hottest Bars in San Francisco Right Now

by Trevor Felch, February 16, 2016, 2:33 pm
These 10 new cocktail, beer and wine bars have added even more exciting drinking options to a city already enjoying its extensive roster of chardonnay, Negroni, and IPA destinations. From a London Underground station turned gin palace to the Ferry Building's first-ever beer bar, here's where you should be having a drink in San Francisco right now...
Tales of the Cocktail
Photo: Paul Bosky

Bartender, There’s a Grasshopper in My Drink: Chapulines in Cocktails

by Alix Wall, February 1, 2016, 10:41 pm
Given the prevalence of grasshoppers in Oaxacan cuisine as a crunchy garnish on top of guacamole or as a bar snack to nibble on while you drink your beer or mezcal, perhaps it was only a matter of time before they made their way into the glass. While sal de gusano (salt mixed with dried worms) and sal de chapulin (salt mixed with dried grasshoppers) have been used to rim cocktail glasses for years now, a handful of bartenders are now incorporating grasshoppers, or chapulines as they are known in Mexico, directly into cocktails....
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(Photo: Eric Wolfinger)

Slow Like Mezcal: Rare, Handcrafted Agaves Make Their Way to Bay Area Bars

by Scott Mansfield, February 1, 2016, 6:20 pm
Astute barflies have likely noticed that mezcal has been gaining prominence in Bay Area cocktail spots—the smoky agave drink is often served in the kind of bold concoctions that would put hair on your chest. But lately, we stateside connosseurs have started getting our paws on the good stuff—the small-batch mezcals once kept by family distillers for their personal consumption. Now, we're beginning to appreciate mezcal on its own— unaged, unchilled, and without adornment of salt or lime—just how your abuelo would have wanted it....  
San Jose Mercury News
The Mollejas de ternera con pitayas en escabeche taco is photographed at Calavera Mexican Kitchen and Agave Bar on Tuesday, Sept. 8, 2015 in Oakland, Calif.  The dish consists of masa crusted veal sweetbreads, avocado, fresno escabeche, and dragon fruit.   (Aric Crabb/Bay Area News Group)

Review: Oakland’s Calavera is a Stylish Swoon

by Jackie Burrell, September 16, 2015, 9:59 pm
On a recent Friday evening, Uptown Oakland is absolutely fizzy with energy. Gallery doors are thrown open for First Friday, live music spills into the streets, and Oakland's new Hive project -- with a Drake's beer garden, Peoples Barber & Shop shaving lounge and the showstopping Calavera -- is absolutely abuzz.  

Calavera Mexican Kitchen and Agave Bar

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SF Gate
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Are you ready for authentic? Calavera goes deep Oaxacan

by Anna Roth, September 16, 2015, 9:54 pm
Earlier this year I had a mind-blowing meal at Cosme in New York, the fancy new spot from Mexico City chef Enrique Olvera, and I wondered why, for all of the Bay Area’s taquerias and tasting menus, we have so few restaurants cooking Mexican food with that level of sophistication. There are more every year. Calavera, welcome to the table.