Long-awaited Callie is now open in East Village, San Diego
Eat + Drink Take guests on a culinary journey, discovering the cuisines of Greece, Spain, Italy, Morocco and the Middle East
Sunday June 6, 20210
Mediterranean-inspired restaurant CALLIE (named after the Greek word Kallos meaning the most beautiful) marks a homecoming for chef Travis Swikard who grew up in San Diego and spent much of his teenage years dating the Padres stadium now located a few steps from the Espace Est Village.
Callie artfully merges Swikard’s gastronomic past (as culinary director of three of Boulud’s acclaimed seven restaurants, including Boulud Sud which inspired much of the restaurant’s menu) with the laid-back nature of his Southern California upbringing.
Behind the design
Callie’s Setting is a 6,500 square foot open space flooded with natural light in the East Village of San Diego. To design the space, Swikard enlisted the help of STUDIO UNLTD, an award-winning design and architecture firm known for their work on James Beard Award-nominated Bestia and Bavel restaurants, Chef Timothy Hollingsworth’s Otium, and more. This is their first project in San Diego.
The design reflects the warmth of the sun and the soul of the ocean, telling a story of international travel and exploration through the materials and fabrics used. Skateboarding and surfing references throughout the space bring moments of rebellion and edge, creating a Mediterranean and Californian palette. Folklor, another award-winning design studio headed by Rudy Moujaes from San Diego, created the Callie brand identity.
Chef Travis Swikard’s Californian and Mediterranean inspired “sun cuisine” menu is made to be shared.
Through the menu, Swikard takes its guests on a culinary journey, discovering the cuisines of Greece, Spain, Italy,
Morocco and the Middle East. Carefully selected ingredients on the menu range from the elevated kampachi farm in La Paz, Lower Mexico, to olive oil and spices from El Cajon’s international markets, to citrus fruits grown in the own backyard. by Swikard.
Highlights of the menu
Roasted garlic, spicy green zhoug, pita.
Smoked onion, roasted onion, za’atar, pita bread.
Israeli green hot sauce, black lime, avocado.
Iberian acorn-fed ham 5J, tomato bread.
Black harissa, labneh, Tokyo turnips, lavash.
Tahini Meyer lemon, toasted sesame, jalapeño.
Crispy Moroccan carrots
Coriander, pistachio dukkah, burnt orange-habanero vinaigrette.
Stracciatella, zucchini, corn, shishito peppers.
Pickles of sumac, yogurt, coriander honey.
Harissa spiced lamb chops
Cucumber tzatziki, sweet herbs.
Icelandic vodka, bergamot, cucumber, jasmine, lemon, Mediterranean tonic.
Joven mezcal, tequila blanco, passion fruit, Aleppo pepper, lime.
White tequila, pistachio, Greek yogurt, vanilla bean, pistachio, lime.
Spice of life
Rye whiskey, za’atar, lemon.
Callie is located at 1195 Island Avenue, San Diego, Ca 92101. Hours of operation are Wednesday through Sunday from 5 pm to 10 pm. They can be contacted at 619-255-9596 or through their Instagram and Facebook accounts.
Callie is Chef Travis Swikard’s Californian-Mediterranean restaurant in the East Village neighborhood of San Diego. Swikard fell in love with the flavors of Greece, Spain, Italy, Morocco, the Middle East and all places along the Mediterranean coast while he cooked at Boulud Sud, one iconic New York restaurants from French chef Daniel Boulud. At Callie, he will bring together the diversity of Mediterranean cuisine with the ingredients and the terroir of the greater San Diego area, his hometown. The name Callie is derived from the Greek “kallos”, which means the most beautiful. Swikard discovered the name while swimming in the ocean near Salvador Dali’s home in Cadaqués, on the Spanish Costa Brava overlooking the Mediterranean.
See you there… and stay healthy, San Diego!