Californios offers an exquisite Mexican dining experience with innovative menus and a cozy, upscale vibe, perfect for special occasions and culinary adventures.
"Forgot about the birthday of someone you file your taxes with? Make up for it by going all out and treating them to the $325 tasting menu at Californios. It’s been scientifically proven that it’s impossible to hold a grudge (or feel bad about a major date slip-up) after three hours of excellent Mexican food, including one of the best moles in all of SF. Access exclusive reservations with your sapphire reserve card" - julia chen 1, patrick wong
"This Mexican fine dining restaurant is where we send people looking to blow hundreds of dollars on a single dinner that will solidify into a core memory. That’s because the 16 courses of dishes are nothing short of thrilling. Chicharrones are buried in shaved truffle, and grilled bananas are served in savory dulce de leche and crowned with caviar. While dinner doesn’t come cheap ($325 a head), the cavernous all-black space and phenomenal food make this meal a production you won’t want to end. Access exclusive reservations with your sapphire reserve card" - julia chen 1, lani conway, ricky rodriguez, patrick wong
"Val Cantu’s two-Michelin-starred Californios came roaring back in spring 2021 with a new home and the same ambitious tasting menu of exquisite cuisine rooted in Mexican traditions. In the former Bar Agricole space in SoMa, Cantu and his team honor Mexican ingredients and cooking techniques – elevating masa to new heights through in-house nixtamalization for handmade tortillas and taking creative liberties with dishes like a puffed pieces of black masa topped with sea urchin and a grilled banana served with a dollop of caviar." - Dianne de Guzman, Eater Staff
"A two-Michelin-starred Mexican fine dining restaurant in San Francisco that serves dishes with Tsar Nicoulai caviar." - ByBecky Duffett
"Dinner at chef Val M. Cantu’s Californios will cost around $300, which includes more than a dozen exquisite plates showcasing California produce including corn and masa from Tierra Vegetables in Santa Rosa. (You can find a full list of the restaurant’s farm partners and purveyors on the back of your menu, along with a list of every member of the team.) Staff will take time to explain the provenance and inspiration for dishes like a tostada topped with a mosaic of Brokaw avocado and sustainably farmed Mexican bluefin tuna, and an eye-catching machete taco made with golden masa and filled with Maine lobster. The sleek modern dining room, with towering black walls and bold art, makes a fitting backdrop for Cantu’s striking food." - Flora Tsapovsky, Eater Staff
