Best Latin Food, Citysearch SF | Best Cuban Food, SF Bay Guardian
"Skip the long lines" of "noisy and crowded neighbors" in "The Mish" and head to this "unsung hero of tapas joints in the city", a modest yet "lively room" that doesn't require "dressing up" with a "truly friendly staff"; "go with a group a try everything" on the "flavorful, inventive" Pan-Latin-Caribbean menu, including "small plate favorites" like "memorable seviche" and "exquisite yucca", with "fantisimo" sangria to boot.
ZAGAT San Francisco Bay Area Restaurants, 2007 (Food 23/Decor 18/Service 21/Cost $26)

[Charanga is] "the kind of restaurant that put San Francisco on the culinary map-small, unique, hip, excellent food, good value … Charanga's fish and shellfish dishes show particular finesse-as evidenced by the famous calamari/shrimp dish … The food arrives on a variety of rustic dark bowls or pink, turquoise or yellow plates. The portions, called 'raciones' are larger than traditional tapas, so they easily can be shared or eaten as entrees. They all have smart arrangements so you both taste and observe the kitchen's well-honed sensibility. … What appealed to me so immediately about Charanga was its persona-substantial, witty, honest, arty. … The food, as everything at Charanga, has winning, offbeat, personality. No doubt about it, Charanga is fun, affordable and very cool, a good place to take someone on a date."
Patricia Unterman, SF Examiner

"one of the most inviting and satisfying San Francisco dining scenes to come along in a long time…"
Meesha Halm, SF Sidewalk
[Charanga is] " brightly decorated, with high ceilings and those little arty touches that mark a restaurant as a labor of love…"
Paul Adams, SF Weekly

[Charanga] "exudes a comfortable neighborhood warmth and a boisterous atmosphere intensified by the sonorous beat of Latin music … And the staff is gracious and accommodating, making families with young children feel as comfortable as the hip and trendily dressed in-black set. … [Chef] Salas' food is meticulously prepared, with careful attention to contrasting colors, textures and flavors. Some dishes have an expected spiciness while the seasoning in others is more restrained. Best of all it's hard to run up a significant tab here, even in you indulge in a pitcher of ruby-red sangria …"
Robin Davis, SF Chronicle
