daily are a good start, with deals on small bites of ceviche, crisp empanada, bubbles and low-alcohol cocktails.
Kancha’s outdoor dining parklet will soon expand, and with cool evening weather, the front window seats are a prime dining and people-watching location. However, the question remains whether Cayllahua’s fledgling business has a chance against ongoing struggles with parking, homelessness, high food costs, staff shortages and Sonoma County’s general disinterest in Santa Rosa’s city center.
#Weather santa rosa professional#
The wine list is impressive, as would befit a professional sommelier, but tasting flights ($35) of premier cru Champagne and sparkling wines are your best bet. Especially good is the Limena Causa ($22), made with a base of whipped purple potato mixed with lime juice and aji amarillo (a Peruvian yellow chile) and topped by creamy Dungeness crab salad. Salmon Tartare ($17) is topped by a gentle foam of ponzu (tart Asian citrus) and studded with pine nuts and serrano chiles for a sweet-tart-briny mouthful. His sake collection is stunning, the bubbly flights are fantastic and the cozy interior space that previously housed the Jade Room and Fourth Street Social Club has been toned down to match the clean, bright dishes coming out of the thimble-size kitchen.Ĭold seafood bites of ceviche, tartare and causas (a Peruvian potato dish) are Cayllahua’s specialty. Kancha is the little tapas and bubble room I’ve always dreamed downtown Santa Rosa would support.įor starters, Chef Angel Cayllahua is an experienced chef and sommelier with a simple but ridiculously good menu of cold and warm tapas-style plates that draw from his Peruvian upbringing and Japanese restaurant training.
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