Cav

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My glorious weekend plans fell apart due to SF flakiness – has anyone posted about that? – ( it was: WineCamp, but I lack the independent fortitude to go solo) and so I had to scramble to get a life. Luckily a friend of mine asked me to join her in tasting the new menu at her friend’s restaurant, Cav. Long bit about my dining experience after the jump.

So I arrive and owner Pamela Busch- from Hayes & Vine and host of other admirable things – offers us two little pink champanes. I didn’t get the name of any of the wine, except the Barbarosa near the end, only because Pamela gives me that every time I go there, when I reply to her question: “If you want a red, do you want one medium, light or strong and do you want it to be fruity or toasty?” And when I answer: “medium, toasty,” she pours me Barbarosa, and I’m happy.

So Cav has been getting a lot of play in the magazines and papers, and in response to this, I asked Pamela what she thought may be lacking in the coverage. “The food.” Christine Mullen is the chef at Cav, and she’s got some very interesting and scrumptious offerings.

And yet and I have to go over the wine again. After the champagne we had Reisling, which was my first love in wine appreciation back when I was a tender 27, but quickly changed to another kind of wine, because in reality, reisling is just too sweet. My sister A considers wine of two varieties: “grape juice, and wine.” Reisling, in my mind, is juice. Instead of juice, it was swapped out for a very light pseudo-Pinot, in that it was German and not obviously pinot noir. I’m sure there was a longer explanation but I forgot it. Ah, the joys of wine.

Food: to go with the Reisling for Nancy and pseudo-Pino for me, we get pork belly. This is my first time having pork belly, and it’s great. You have to get a good ratio of fat to meat or else it’s just too decadent. Then, quail and short ribs (different entrees) and some tangy green beans on the side. The quail was new to the menu and great. Two different strong tastes and flavorings, besides quail. Inside, a strong parsley Provencal-ish taste, and the skin and meat had that light and peppery buttery taste. Together, it was amazing. The short ribs had a dark, sweet sauce that was just as tasty as a bit that was on the pork belly. My feelings after the two entrees and pork belly was: the sauces are out of this world. For dessert? Beignets. of course. Dipped in raspberry. lemon, and vanilla custard. Then, being from SF, I had to get a shot of Fernet at Zuni. For the eve of Memorial Day weekend, this was not a bad way to start the festivities.

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