Listed below are links to reviews of Cav Wine Bar from around the web.
[ more from dailycandy]
"Fortunately, the newly opened Cav Wine Bar can help you on your quest. Done up with softly glowing light, red walls, and zinc tables, the Market Street newcomer has 40 wines available by the glass...."
[ more from gayot]
| "It takes some chutzpah to open around the corner from Hotel Biron and next door to Zuni Café, but fortunately, this sleek wine bar has some serious gourmands and oenophiles at the helm. Imbibers are encouraged by the quirky but friendly staff to explore..." |
1 reviews
|
[ more from insiderpages]
"CAV features an internationally diverse and eclectic wine list. With over 300 selections from 18 countries, you will find many wines you have not seen or heard of before...."
[ more from sanfran]
| "a glass of pinot, a plate of olives, and a platter of peppery house-cured salumi—in other words, by nibbling around the entrées, which include a powerfully orange-perfumed pork tagine and parsnip ravioli with chestnut brown butt..." |
1 reviews
|
[ more from search.cityguide.aol]
"Cav's menu is organized by "Bites" -- crudo, charcuterie, and antipasto, "Sides" -- okra frites, buckwheat polenta, and spinach with raisins and toasted almonds, and "Plates" -- oxtail ravioli, pork tagine, and Columbia River sturgeon. The Mediterranean-s..."
[ more from sfbg]
"Busch and Tadd Cortell have fashioned a list with global reach (Portugal, Australia, the surprising Germany) that highlights the adventurously cozy and pairs it with a full menu of worldwise California fare — gnocchi with crayfish and sunchokes ($7...."
[ more from sfgate]
"chopped tartares, marinated ceviches, sliced sashimis, paper-thin carpaccios. The stumpy word itself conveys little about the silky, sensual feel of eating a raw scallop glistening with olive oil and shivering under sheer fennel slices and bits of orange,..."
[ more from sfweekly]
"In no time we were whisked away to a comfy table in the back, ready to study the menu. It looks something like a term paper: stiff red three-hole-punched paper covers, bound with metal binder rings...."
[ more from tablehopper]
"Wine Tasting: basics, basics, basics - What are the differences between acid and tannin, fruity and sweet, old world and new world? This class will cover all the basic precepts of wine tasting and what you need to know in order to be able to figure out wh..."
[ more from tablehopper]
"Chatted with Mike Yakura, formerly the Executive Chef of Le Colonial (for almost three years). He's been working with Jocelyn Bulow on the ~FORMER LA SUITE SPACE~ on the Embarcadero, which is morphing into a completely new concept for Bulow's Maktub portf..."
|
