Now Open: Clara Brings a Plant-Heavy Late Night Menu and Creative Sips to Carlsbad

From the (mostly) plant-based menu to the blushing pink and custard yellow chairs, the space is light and welcoming. Hints of homeyness play with modern design, creating a vibe that’s both playful and seriously stunning.

The Drinks

Campfire and Sycamore Den alum Seth Marquez heads up Clara’s bar program, emphasizing “sessionable” concoctions categorized as “Patio Pounders”, “Shaken & Refreshing”, and “Sippers”. Happy hour specials like Miller High Life with a shot of whiskey keep things from getting too precious, and the robust wine and draught beer lists round out the selection.

But it’s the cocktails that shine. The “Queen of Makaha” made with tequila, aperol, passion fruit, pineapple, and lemon is a revelation, and the wonderfully irreverent “Teaches of Peaches” is made with a sherry blend, lillet blanc, blackberry, peach, ginger, lemon, and “bubbles” is one of the most refreshing things I’ve ever tasted.

The Food

After one (okay, maybe two) drinks, the stage is set for food. By Carlsbad standards, Clara’s menu is innovative without a premium price tag. Appetizers, all crafted by executive chef Alex Carballo (Stone Brewing World Bistro & Gardens, Moto Deli), start at $6 and are some of the stars of the menu. The food matches the decor — light and bright — with an emphasis on fresh “California cuisine”. It involves a lot of produce.

The Thai “CBJ” (a play on peanut butter and jelly sandwich) sounds intimidating, but the flavors of Thai strawberry jam, cashew butter, cucumbers, mint, and balsamic strawberries on date nut bread sync together in a harmonious symphony.

A close second are the chili-braised cauliflower tacos with jicama cilantro slaw — so good, even carnivores will fight for the last one. Fried green tomatoes served west of the Mississippi are always a gamble, but the ones here somehow capture the comfort of the Southern classic, while evolving into something completely Southern Californian. I blame the avocado mousse.

Entrees are less than $30 with respectable portions, like the wild mushroom gnocchi that practically explodes with earthy flavor. Flatbreads offer a good in-between sized main, and the skirt steak with potato, shishito peppers, mozzarella, and chimichurri sauce for a mere $15 is a standout.

Focus on cocktails and a tapas-style sampler of appetizers for a sure bet.