Looking for a cool ambiance in an English pub atmosphere? Then head for pub dining at it’s best at The Cavalier in San Francisco. The restaurant is broken up into 4 uniquely decorated rooms each appointed with style and distinction. Newly opened in 2012, the Cavalier is the 3rd restaurant opened in just over three years by the group of: Restauranteur Anna Weinberg (restauranteur of the year, SF mag. Aug. 2012), Managing General Partner James Nicholas and Executive Chef/Partner Jennifer Puccio (multiple 3 star review award winner.) The restaurant is bustling with activity and high on the noise spectrum packed with diners having the ultimate combination of a fun & foodie experience.
We sat at a cozy table in the train station room. Our waiter was exceptional, sharing restaurant history, menu advice and being sincerely friendly. The evening was a medley of fun dishes, great wine and lively conversation!
Most wine lists in San Francisco sway heavily to Napa wine, and we were happy to taste one of them. We selected the Scaggs Vineyard Mt. Veeder Montage, a blend of classic southern Rhone varietals: mourvedre, grenache , syrah and counoise. Delicious and a great value.
First item…you guessed it, Brussels Sprouts! Continuing my journey for trying brussels sprouts served a million different ways. This time is was Crispy Brussels Sprout Chips with vadouvan and lemon zest. Vadouvan is a ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. They were fun to eat (used our fingers), lightly scented of curry and lemon, nicely crisp and delicious!
Ok, this one won the creativity award for wonderful simplicity done well. In their Eggs and Cheese selection list, it was the Hen Egg Hollandaise served with ham and cheese soldiers. Sticks of grilled sandwiches made with toasted country white bread encasing prosciutto and cheese. They were served alongside a delicate flavored hen egg hollandaise topped with fresh herbs served in an egg cup. How clever is that!
From their entree list, I selected the Pan Seared Black Cod with dungeness crab, english peas, asparagus and morcilla sausage vinaigrette. The dish was elegantly designed and well constructed with contrast and compliment. The sear on the fish was superb while keeping the flesh moist and tender. A wonderful entree!
The rotisserie list featured an Ale-Brined Berkshire Pork Loin with calvados and apple jus. I found the plain presentation with an oversize gravy bowl a little strange. The meat was high quality and tender, the sauce mild and delicate in flavor. It didn’t capture my senses as the other dishes did, although it was tasty.
Not that we weren’t full at this point, but we felt the need to taste one of the desserts so we opted for their Steamed Pudding with strawberry, rhubarb, whipped creme fraiche and poppy. I had never tried steamed pudding before and I know that strawberry and rhubarb are a dynamite combination so we couldn’t possibly go wrong with this choice. It was wonderful; plated beautifully, great texture and it tasted scrumptious!
Will definitely re-visit The Cavalier and I’m already making my list of items to try next time! I’m thinking a late afternoon visit for a cocktail and their bar menu…