Bar Caló is a mezcal and cocktail bar from husband and wife Jaime Turrey and Brooke Fruchtman, owners of Echo Park gem Ostrich Farm. Caló's menu, in both food and beverage, is inspired by México, but freely cross-pollinated by other cultures and influences. A tight drink list from former Bestia bar manager Jeremy Simpson focuses on seasonal cocktails, independently owned and operated Mezcal producers, and Mexican wines. The kitchen offers a cheeky selection of shareable plates highlighting fresh California produce and seafood, including chiles, herbs, and vegetables from Caló's own garden.
MONDAY: 4 pm–midnight
TUESDAY: 4 pm–midnight
WEDNESDAY: 4 pm–midnight
THURSDAY: 4 pm–midnight
FRIDAY: 4 pm–2 am
SATURDAY: 3 pm–2 am
SUNDAY: 3 pm–midnight
Happy Hour | m-f | 4-7 pm
We do not accept reservations.
Inside, the dusty rose hues and polished concrete alongside the tight cocktail list from bar manager Jeremy Simpson (formerly Bestia), which highlights Mexican spirits and wine, recall Mexico City.
All of the food here - like peanut chipotle salsa, hibiscus flower quesadilla, and Oaxacan hot chicken - is really good, and the place overall feels different.
Menu offerings include seasonal cocktails and shareable plates highlighting California ingredients and inspired by Mexican cuisine. Come try bar bites like twice-baked camotes with housemade chorizo, crispy Oaxaca hot chicken with tamarind crema and market oysters with a trio of migonettes.
All of boxes are checked off from the get go: there’s an impressive selection of agave spirits, the cocktails are unique and the vibe is akin to some of our favorite mezcalerias in Mexico City.
Beverage director Jeremy Simpson, who also works at Ostrich Farm, created the cocktail program for the restaurant with drinks such as the Brown Buffalo, made with Oaxacan corn whiskey, bourbon, chipotle syrup and Angostura bitters. And yes, his spirits list is heavy on the mezcal.
It’s already packed with Eastsiders looking for refreshing summer cocktails and tasty fare like a sweet potato camote with chorizo or Oaxaca fried chicken. It opens pretty early too, around three in the afternoon, making it a prime day-drinking spot.
With an unlikely strip mall location that takes inspiration from Turrey’s Chicano heritage and the couple’s trips to Mexico City, Bar Caló feels a lot like Bósforo, which serves top notch mezcals and small plates to a sophisticated crowd.