CAUSA

04/08/2026

Classic Peruvian dishes made with fresh quality products. NOW OPEN! 🇵🇪

04/07/2026

We’re putting our heart on the plate—literally. ❤️🍢

If you’ve never tried Anticuchos, think of them as the tenderest, most flavorful steak you’ve never met. These aren’t just skewers; they are a staple of Afro-Peruvian soul. We marinate our beef heart in smoky ají panca, grill it until it’s perfectly tender, and serve it with giant choclo over a silky drizzle of huancaina sauce.

It’s a “protein punch” that actually tastes like a celebration. Forget the protein shakes—come get the real thing this Wednesday!

Warning: One bite and you’ll be a “heart-breaker” because you won’t want to share. 💔😋

04/05/2026

Is it just us, or is the sun trying a little too hard today? ☀️🥵

If you’re currently contemplating living inside your refrigerator, we have a much more dignified solution. Our Fresh Halibut Ceviche is officially on duty as the ultimate heat-wave antidote.

We’re bringing you straight to the Lima coast with the essentials:

Yuyo: That salty, fresh Peruvian seaweed that tastes like a sea breeze.

Canchita & Choclo: The elite “crunch and chew” duo that every ceviche deserves.

Fresh Halibut: So bright it’ll make you forget you’re in Emeryville for a second.

It’s basically a one-way ticket to a summer day at the Costa Verde, minus the 12-hour flight and the TSA lines. ✈️🚫

Grab a seat on the patio, order a crisp glass of Sauvignon Blanc or a chilled Rosé, and let’s pretend the humidity isn’t happening together. 🍷

See you at ! 🇵🇪✨

04/04/2026

At Causa, our name is our mission. 🤝✨
Most people know Causa as a quintessential Peruvian dish: silky, chilled yellow potatoes whipped with zesty lime and aji, layered with creamy avocado, and topped with a savory mix of pulled chicken, peas, and carrots. But the story behind the plate is even more nourishing.

The tradition dates back to colonial Lima. Enslaved people would take leftovers and press them into towers of delicious, creative combinations to share with one another during meal times. It was known as the “Noble Cause” (Causa Noble)—a way to build community, offer support, and find strength in sharing. 🇵🇪❤️

Over time, this act of solidarity became one of Peru’s most iconic dishes. Today, we carry that same sentiment forward. For us, serving a “Causa” isn’t just about the food; it’s about sharing a meal that strengthens the body and the community alike.
Come taste our history and join our community. Let’s share a “Noble Cause” together!

03/29/2026

Days like this have us counting down the minutes until we can share these with you! ☀️🐚
There is nothing quite like Choros a la Chalaca to beat the heat. These chilled mussels, topped with a vibrant, zingy topping of lime-marinated onions, tomatoes, and cilantro, are the ultimate “patio plate.” They are bright, fresh, and exactly what your palate is craving during this warm spell.
We are officially OPEN this Wednesday, April 1st, and we can’t wait for you to grab a seat in our newly designed space (or out on the sun-dappled patio!) and dive into the freshest seafood in Emeryville.

The Details:
• Grand Opening: This Wednesday!
• The Dish: Authentic, house-made Choros a la Chalaca.
• Happy Hour: 5:00 PM – 6:30 PM for special prices on bites and drinks.

Come taste why we were ranked #1—we’ve missed you, Causas! 🇵🇪✨

03/29/2026

¡Que pinta! Paint brush🖌️
Ya estamos terminando los últimos detalles para abrir las puertas al local. Esperamos que vengan y nos apoyen este miércoles, el primero de abril para la apertura!!!!

Hora Loca de 5-6:30pm y servimos hasta la 9pm.

03/28/2026

Forget the espresso—this is the only shot you need to wake up your palate. 🐯⚡️

Our house-made Leche de Tigre is the soul of our kitchen. Freshly squeezed lime, cilantro, a kick of rocoto peruano, and the essence of our high-grade fresh halibut. It’s vibrant, spicy, and arguably the most refreshing thing you’ll taste all year.

Join us for our Grand Opening Happy Hour this Wednesday, April 1st!
🕒 5:00 PM – 6:30 PM
Grab a shot (or three) at a special "Happy Price" and toast to new beginnings with your favorite Causas.

No jokes, just the freshest vibes in Emeryville. See you there!

03/27/2026

¡GRAN APERTURA! (Y no, no es una broma de abril 🤡)
¡Ya es oficial, Causas! Este miércoles 1 de abril, finalmente abrimos nuestras puertas después de un mes de trabajo durísimo, transformando tanto nuestra cocina como nuestro hermoso espacio recién diseñado.

Estamos felices de recibir de nuevo a nuestra comunidad y amigos de siempre, ¡y estamos ansiosos por hacer muchos nuevos amigos en esta nueva aventura! Para los que no saben, en Perú una "Causa" es mucho más que un plato delicioso; ¡es un gran amigo, un hermano! 🤝🇵🇪

¿Qué te espera? 🌊 Mariscos de origen local y pescado fresco de la más alta calidad. 👨‍🍳 Todo 100% hecho en casa con ingredientes naturales. 🍤 Bocados auténticos, ultra frescos y con el verdadero sazón peruano.

🕒 ¡No te pierdas nuestro HAPPY HOUR! De 5:00 PM a 6:30 PM tendremos un menú de Happy Hour especial y precios "felices" que simplemente no tienen competencia. 🍹✨
Vengan a celebrar con nosotros, a conocer el nuevo local y a disfrutar de lo mejor del mar. ¡Nos vemos este miércoles!

📍 4336 San Pablo Ave., Emeryville, CA 🗓️ miércoles 1 de abril
Hours: 5 PM- 9 PM (miércoles-domingo)
Happy hour 5 PM- 6:30 PM diario
Telefono: (510) 907-3116

03/24/2026

*Sighs in Spanish* They say the best things in life are worth waiting for... and we’re taking that very literally. 🤫

We have to wait just a wee bit longer to officially open our doors and welcome you to Causa. We are literally sighing 😮💨 (you see what we did there?) because we can’t see our beloved Causas and all of you just yet.

But hey, while we fine-tune the final details, we’re perfecting the art of the Suspiro a la Limeña. Our house-made Manjar Blanco is rich and velvety, topped with a cloud of fresh Italian Meringue infused with Port W**e, and finished with a delicate snow of cinnamon. 🍨🍷❄️

It’s so good, it’s worth every extra sigh. Stay tuned! We’ll be sharing our official new opening date very soon.

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