Sangria & Salt sits in the Mission District space long occupied by the neighborhood's former Cha Cha Cha, a lineage the restaurant acknowledges directly while building its own identity around Latin and Caribbean cooking with California coastal touches. Chef Jonathan Young, Le Cordon Bleu trained and previously of Hot Johnnie's Smokehouse, runs the kitchen.
The menu runs through tapas-style ceviche, a rotating fish of the day, grilled meats, and Cajun shrimp with plátanos maduros, with a salmon salad among the brunch offerings. Portions tend to run generous enough that a few shared plates cover a table.
The room centers on a newly restored 140-foot bar, and the space favors settling in at the bar stools over the tightly packed dining tables. Bartenders work through a list of signature sangrias alongside drinks like a mezcal margarita and a blue curaçao cocktail served with a tableside smoke presentation, a nod to the space's Cha Cha Cha history.
The menu runs through tapas-style ceviche, a rotating fish of the day, grilled meats, and Cajun shrimp with plátanos maduros, with a salmon salad among the brunch offerings. Portions tend to run generous enough that a few shared plates cover a table.
The room centers on a newly restored 140-foot bar, and the space favors settling in at the bar stools over the tightly packed dining tables. Bartenders work through a list of signature sangrias alongside drinks like a mezcal margarita and a blue curaçao cocktail served with a tableside smoke presentation, a nod to the space's Cha Cha Cha history.