SFist Eats: Calafia Opens in Palo Alto

by Tiffany Maleshefski

Being the executive chef of the company lunchroom isn't the sexiest gig in the world, except of course when the gig is at Google (where lunchtime vittles are undoubtedly served on platinum trays and eaten with flatware encrusted with Swarovski crystals).
That's where chef Charlie Ayers skyrocketed to fame because he actually aspired to take cafeteria food to a land far removed from hot dogs, lumpy potatoes, and fruit cups dowsed in high fructose corn syrup. Instead, Google employees got to spend their lunch hour dining on delectable choices like Ahi tuna and avocado poke, eggplant ratatouille, spinach lentil dal and tropical shrimp bisque soups. The dessert menu could include: hazelnut shortcakes with plum compote and chocolate coconut cheesecake. Man! They really do get everything at Google.

Today, Ayers opens his very first restaurant, Calafia Café & Market A-Go-Go in Palo Alto where he will continue to capitalize on his philosophy of "slow-food-served-fast."
Menu choices include: Angry Pork Wrap, with carnitas-style braised heirloom pork; the vegetarian Eggplant Tiger Bowl; a warm French Lentils and Lamb Sausage Salad; Roasted Mahogany Salmon; and Crimson Quinoa and Beet Salad. Tacos, wraps, paninis, pizzas, salads, noodle and rice bowls are also available.

Running the show is Kevin Ogle, Google's former executive sous chef who had a stint at San Francisco's super fancy schmancy seafood restaurant Aqua.

Of course, the restaurant is a do-gooder, making sure all of its ingredients are sustainably sourced and come from farms where the cow eat grass instead of slop and hormones. The building was designed with recycled materials such as accent walls and signage made with reclaimed wood from a 1910-era Pennsylvania barn. Meanwhile, a custom chandelier constructed of 66 amber milk bottles found on a dairy farm hangs in the front dining room.