SAN FRANCISCO — It’s simple to stimulate your taste buds and activate your dance beat — dine at Cha Cha Cha. As festive as its name, Cha Cha Cha serves spicy and tangy dishes that represent flavors from the Caribbean, Puerto Rico and Cuba. Overlook the mile-long waitlist; Cha Cha Cha’s delicious, well-priced tapas, high-energy atmosphere and perky sangria have created a loyal following.
Owner Leon Pak credits the success of his restaurant to hard work and a glowing newspaper review that led to a reversal of fortune. In 1953, Pak, of Chinese descent, immigrated to Cuba to assist with his grandfather’s Cuban restaurant. As an observant entrepreneur landing on American shores, Pak decided to open a Cuban restaurant in San Francisco after seeing too much competition in the Chinese restaurant industry. Business dwindled for the first two years, but in 1985, a food critic awarded Cha Cha Cha with a five-star food review and catapulted the restaurant to success. Pak acknowledges that listening to customers’ feedback is key to a restaurateur’s success.
Cha Cha Cha sets the mood for a great night out. Located in the colorful Haight-Ashbury District, the restaurant’s interior will transfer patrons to a Latin-infused eatery. If you have to wait, salsa your way over to the minuscule bar and order a pitcher of sangria, a Spanish wine punch flavored with fruits. Reminiscent of a rock concert, the noise level — compounded by the clanging of pots and pans as chefs busily cook delights in their open kitchen — makes intimate conversation impossible. Despite a raucous environment, the kind wait staff will meet your needs. Adorned altars devoted to gods of Santeria provide a sense of funky charm that matches well with exotic dishes. Musician Carlos Santana and local politicians can sometimes be found sipping sangria here.
Meant to be shared, tapas have been known as the “Spanish dim sum.” For a crispy starter, a plate of scorching, lightly battered fried calamari ($8) pairs well with the creamy garlic aioli. Tender black mussels ($8.75) are steamed in a saffron broth with onions for crunch. For a tangy citrus surprise, the ceviche ($8.75), or poached assorted seafood in a spicy lime vinaigrette, cools the palate. Served in an iron skillet, the under-seasoned Cajun shrimp ($9) is bathed in a spicy cream sauce that is great for dipping in bread.
Mushrooms sautéed in olive oil, garlic and sherry make a great, subtle vegetable starter ($7.75). Skip the house spring mix salad served with coconut vinaigrette dressing ($6); it lacks unique appeal and is merely an assembly of ingredients. For an inventive contrast of sweet and savory, caramelized fried plantains ($7.50), or sweet tropical banana, pairs great with buttery black beans chilled by dollops of sour cream. With a crispy caramelized skin and soft inside, the fried new potatoes ($6.75) receive a flavor boost from the chili aioli. The caramel flan ($5.75) is served with a slight shower of coconut flakes.
CHA CHA CHA
1801 Haight Street
San Francisco, CA 94117
(415) 386-7670
………. Lunch ……….
11:30 a.m. – 4:00 p.m.
………. Dinner ……….
SUN. – THU.: 5:00 p.m. – 11:00 p.m.
FRI. & SAT.: 5:00 p.m. – 11:30 p.m.
Prices: Tapas $4.75 – $9 each
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