Callie drives inspiration by the vibrant flavors of the Mediterranean — from Greece and Spain to Morocco and Italy
Callie offers seasonal, chef-driven menus designed for sharing, our purveyors are exclusive from the Local San Diego Area
Octopus tentacles drying on a line by the sea with a rocky shoreline in the background a traditional Mediterranean preparation.
Fresh handmade Caramelle stuffed pasta, artisanal Italian preparation, a Callie bestseller.
Person harvesting a head of fresh green lettuce in a garden.
A man holding a large fish in a kitchen or butcher shop setting, with chicken in a refrigerator in the background.

Purpose-Led.
People-First.
Planet-Focused.

Sustainability at Callie and Fleurette begins with respect — for our purveyors, our people, and our planet. It stems from our sourcing, society, and environment: celebrating seasonal ingredients, championing local farmers and fisher people, creating a fair workplace, and minimizing our environmental footprint through waste reduction and energy mindfulness.  Every decision we make is guided by purpose — to nourish our guests, our community, and the world we call home.

Purveyors With Purpose

At the heart of everything we cook is a deep respect for the people and places that make it possible. Chef Travis Swikard and our culinary teams work hand in hand with local farmers, fisher people, and artisans who share our belief that food should reflect both season and soul. We source from trusted partners across the California coastline who practice responsible, sustainable methods and take pride in their craft.

  • Stehly Farms

  • Connely Farms

  • Chino Farms

Wine Spectator award badge for Best of Award of Excellence 2025 featuring two stylized wine glasses
San Diego Magazine logo in white text on a black background.
Michelin 2025 guide logo with a smiling Michelin Man face above the text.
The word 'Esquire' written in a bold, white, stylized font on a black background.