HOUSE SPECIALTY As a local pioneer of the concept of a small-plates, pan-Latin eatery, Cascal is mostly about its tapas. However, main dishes are certainly available on the large menu even though many of them are better for cool-weather seasons. An exception—and a highlight of the restaurant—is the ceviche sampler, which delivers three refreshing, light renditions led by diced ahi tuna tossed with pineapple, cashews and spiced sesame seeds. The next ceviche is more traditional, with lime-marinated white fish mixed with onion, chile and fresh ginger. Finally, there’s scallop ceviche tossed in a coconut lime sauce perked up with marinated mango, chiles and pickled onions. SOUPS & SALADS The lengthy tapas menu starts out with a half-dozen optimal choices in this category, most prominent being that classic cold Spanish summer soup, gazpacho. Here, it’s got the proper tang to go along with all those pureed vegetables and herbs. A terrific salad on the list adds goat cheese to a mélange of orange segments, strawberries, fennel, olives and almonds with arugula in a light vinaigrette. The essence of the season is the salad of watermelon and cheese in a citrus-herb vinaigrette. 90 South Bay Accent SIZZLING SMALL BITES CASCAL 400 Castro St., Mountain View, 650/940-9500, www.cascalrestaurant.com VEGGIES STAR Cascal’s tapas menu runs through all kinds of proteins in various preparations but also has some lighter vegetable choices good for hot weather. Try the eggplant tian, which layers the veggie with mild peppers, Manchego cheese, tomato and smoked paprika sauce. Also appealing is a mixture of wild mushrooms marinated in garlic and herbs laced with sherry or a sauté in which white corn is blended with poblano chiles, onions, cheese and cream. BAR FLY As a bar-restaurant, Cascal pours on the libations even though sangria seems to be the most popular drink. This is definitely the place for margaritas, mojitos and other Latin concoctions in multiple iterations, but check out the mango-mint margarita or the cooling citrus drink with vodka, lemon, Chambord raspberry liqueur and cranberry juice. IMPRESSIONS Even with its huge, handsome room and outdoor seating, Cascal seems perennially packed by a younger crowd that soaks up the noisy ambience, friendly servers, share-ful tapas and occasional live music. In particular, happy hour is hugely popular here, with patrons sucking up the discounted drinks and lower-cost bar snacks. CASCAL Scallop ceviche, scallops, coconut and lime sauce, marinated diced mango, Serrano chiles, pickled red onion
South Bay Accent - Aug/Sep 2014
To see the actual publication please follow the link above