Cafe 225’s seasonally changing menu is a tour of California. Fresh seafood evokes the state’s scenic coastline, and chicken breasts hot from the oak-charcoal grill come with drizzles of cream sauce and slices of avocado that call to mind the state’s lush avocado groves. Crowned in fire-roasted chilies and chipotle aioli, the eatery’s burgers mimic the spiciness of the Mexican food just across the border; with bacon and locally sourced cheddar, meanwhile, they become a tastier American classic than a baseball on a pie tin. An array of personal pizzas and pastas rounds out the menu, and the wooden bar’s selection of 70 wines and artisanal beers complements meals.
The restaurant’s proprietor got his start in the industry at the age of 12, when he helped make sandwiches during the lunchtime rush at his father’s San Francisco eatery. In the ensuing decades, he has cultivated the know-how and taste to construct Cafe 225’s menu, along with its exposed kitchen and rotisserie grill. Today, he even makes a point of sourcing as many ingredients as possible from environmentally sustainable companies.
Slice into the menu with a cool, cold sandwich ($3.39–$13.79) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a medium fountain drink ($1.39) or chips ($1), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch New York steak ’n’ cheese on ciabatta ($4.99–$7.99) or the 8-inch barbecue pork ($4.99–$7.99). Any sandwich can also be made into a wrap ($4.99–$6.29).