When culinary powerhouse and 12-time restaurateur Gabriela Cámara opened her first restaurant in Mexico City, it revolutionized the country's concept of quality seafood. This same spirit inspired Cámara when she opened Cala, her first U.S. eatery, last October. The precision in the execution of Cala's dishes is remarkable, especially considering that much of the staff had no prior restaurant experience and more than half of them were formerly incarcerated, coming from Delancey Street and other rehab centers. General manager Emma Rosenbush (who previously worked at the Prison Law Office in Berkeley) is the brains behind the idea and has been key to its execution. Lest you think these newly employed servers are dishing out nachos and queso, be forewarned — Cala is a high-end experience, with a menu that is interesting, adventurous, and heavy on sustainable seafood.