CAV Restaurant

Unforgettable decor. Shoutout whoever did the interior of this place. Food was also excellent. Shrimp cavatelli could have had more salt but still a good dish and salmon was cooked perfectly. Black truffle ravioli ?. Had a very good martini as well. Will be back. Lots of dishes I would like to try.

Hadn't visited in almost five years and I was pleased to see and taste that Cav was still a top restaurant in a city full of options. Their calamari is truly unique with a blend of spices that will not allow you to put your fork down. The service was terrific and the atmosphere is fun and comfortable.

Everything was awesome and everyone had a blast. The food was just spectacular and the server was so great! Everyone (and I mean everyone) commented on how great their meals were.

We did the private room for my wife's Birthday. 2 households (COVID Rule) was the only obstacle. Other than that, I was very impressed with everything Elizabeth was able to accomplish and the memories she gave my wife on her special day. Thank you again for everything!!!!

Of course, we will be back for more. I loved everything about this experience, thank you so much again!

I enjoy Sunday brunch at Cav. The atmosphere is fun, and the food is good - fluffy eggs, yummy roasted potatoes, and brioche french toast that's incredibly rich. I've never had a mixed drink there, but everyone around me always seems to have delightful-looking martini-cocktails.

An elegant space with a beautiful menu to go with the ambiance.

The setting is gorgeous; a combination of industrial elegance with antiquities throughout. The addition of live entertainment adds to the subtle upscale feeling. The menu is wonderfully curated with a selection that reflects the eclectic antiquities within.

On my particular visit I can say that I was wonderfully surprised by the chive dumplings. The Tahitian vanilla lobster bisque is not to be missed for it's silky texture and deep flavors.

I was mildly disappointed by the duck confit and duck breast entree. The breast arrived cold and the sweet potato mash was not thoroughly warmed. However, the flavor and composition was spot on.

Dessert was a fair creme brulee that was decently prepared albeit the sugar was mildly overcooked in some spots causing a decidedly burnt flavor.