The Cavalier: Get Your Fox Hunting Attire Ready
Glam, clubby, and impeccably mannered, The Cavalier is a new British-inspired restaurant in the heart of San Francisco. Attached to a swanky boutique Hotel Zetta, it quickly became popular with the city dwellers and visitors alike. (And when I say clubby I mean a sophisticated gentlemen’s retreat with colonial cocktails, fox hunt pictures, and doe-eyed trophies mounted on walls—not a loud Friday night dance floor for the underage).
The Cavalier is the latest creation of young yet well-established and acknowledged restaurateurs Anna Weinberg and James Nicholas, and their partner chef Jennifer Puccio. The dynamic team has no lack of creativity when it comes to new concepts, enticing twists on old classics and executing an elaborate and precious construction called visitor’s experience.
My experience with the Cavalier was not only delicious but also truly delightful. Upon entering this well-appointed, high-ceilinged space, patrons move to the wide windowed bar area on the left or to the dining room with dramatic red draperies, cozy banquets, and classy light fixtures on the right. There are other rooms, including a lavishly decorated private event facility inside.
The cocktail list features Cavalier Classics, such as the Barrister with Buffalo Trace Bourbon, amaro, white vermouth, and Benedictine, and Pimm’s Cup with gin, cucumber, lemon, mint, and ginger beer. There are also Club Cocktails, first mixed at famous London clubs, such as White Lady from the Savoy circa 1930, and Colony Cocktails, such as the Victorian with whiskey, Earl Grey tea, sweet vermouth, and madeira.
The wine list is short but sweet with Mirabelle Brut Rose and a selection of small-production labels from California and France. Artisanal beers hail from England, Scotland, New Zealand, and California.
All menu items created by the talented chef Puccio are unique to the establishment, and you can’t get them anywhere but here, which is totally in tune with the exclusive and sophisticated atmosphere of the Cavalier.
Start with a boat of giant black-eyed and whiskered prawns in classic British Marie Rose sauce. Nicely grilled meaty crustaceans burst with flavor aided by a subtle blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice, and pepper.
Move to farro and roasted beets salad with basil, pea tendrils, and pumpkin seeds. Sprinkled with crushed roasted peanuts, baby greens, and champagne vinaigrette, this is the most light, yet satisfying salad that is a notch above its peers.
Don’t miss a special framed Eggs and Cheese section of the dinner menu.
Two adorable hard-boiled quail eggs in mayonnaise are served in tiny holders with celery, celery salt, and crispy shallots.
Duck Duck Scotch Egg is a very special dish in which a soft-boiled duck egg with runny yolk is wrapped in duck confit meat then in brioche crust with truffle oil and served with arugula and house-made cranberry chutney.
Eggs—hen, duck, and quail—are delivered from Glaum Egg Ranch in the Santa Cruz area, where the third generation of chicken farmers employs humane, sustainable, and environmentally sound practices.
Moving to entrées, local petrale sole makes an appearance in fish and chips with thrice-cooked potatoes, crusty on the outside and creamy on the inside, and malt vinegar aioli.
Ribeye of grass-fed beef with bone marrow reduction gravy and beef dripping chips is pure indulgence in its unapologetic tasty animality. Add to it a plate of roasted Brussels sprouts and cabbages with lemon, chili, and mint—a great side with a kick—and you will finally understand what is good about vegetables.
Don’t leave without dessert, especially if it’s Chocolate Delice of the silkiest quality, garnished with Saint Peter’s stout crème Anglaise and chocolate shortbread crumble.
The Cavalier is located at 360 Jessie at 5th Street in San Francisco, California. For reservations call (415) 321-6000 or contact reservations @ thecavaliersf .com (remove the spaces).
