Cava Reviews

The Original - Fairfield County Weekly Written by Wendy Logan Tuesday, 11 May 2010 10:00 - Last Updated Wednesday, 12 May 2010 18:23 As its owners expand into Darien, Cava in New Canaan shows no signs of neglected first restaurant syndrome  Cava Wine Bar & Restaurant 2 Forest St., New Canaan, (203) 966-6946, www.cavawinebar.com  At a recent visit to 55 Degrees in Fairfield, I learned that the owners were expanding with a new restaurant set to open in Darien in late June. Scena will be the third in a group of classy dining spots overseen by various configurations of one Ecuadorian family. The first in the chain, started by Vicente Siguenza and his brothers and sister, was New Canaan’s Cava Wine Bar and Restaurant. With a raised eyebrow, I wondered if this original location had suffered the neglect so common when successful restaurateurs become more concerned with feeding their egos than feeding the loyal diners who helped them reach their impressive levels of accomplishment. It was time to check in on the original. While the service on a temperate Monday night was spotty, it was clear that Cava’s kitchen, under the direction of Siguenza’s sister Nube, still flourishes. Settled in at our outside patio table on charming Forest Street, we started our meal with grilled Montauk calamari, crab cakes and squash blossoms. The squid, served whole, was topped with small tendril stars and garnished with greens flecked with red bell pepper. Meltingly tender, the calamari had a smoky overtone owing to caramelized garlic and a touch of sweetness added by a small squiggle of aged balsamic. The dish was good, though it needed more punch for balance that might have been provided by a simple squirt of citrus and a dash more salt. Likewise with the squash blossoms that were stuffed with ricotta, battered, fried and served witha zucchini, yellow squash and radish salad. Bites of the crunchy, cheese-filled squash were texturally appealing but a touch bland. A vinegary marinade for the otherwise very fresh squash salad could have added the ideal counterpoint. Highlighting our appetizers were the amazing crab cakes. Dotted with a tiny mince of sweet yellow and red bell pepper with celery and crunchy onion, the crispy, perfectly seasoned,meat-packed patties were coated lightly with panko crumbs that offered a beautiful, golden crust. A caper-lime aioli and another drizzle of balsamic rounded out the flavor combination and a bright pile of lightly dressed fresh greens completed the picture. For entrées, pappardelle with fire-roasted, organic chicken, wild mushrooms, herbs and a hint of truffle oil sounded great but, as with some of the appetizers, it suffered a bit from under-seasoning. The homemade ribbons of pasta (nearly all the pasta here is made in-house) were cooked to perfection and tossed as promised with generous chunks of chicken breast and a mix of mushrooms. The aroma of rosemary was present as was a vague hint of truffle, but the dish needed salt — or maybe a touch of white wine — to make it pop. Much more successful was the utterly ethereal panzotti — chubby handmade pasta pillows filled with an exquisite roasted veal stuffing, scented with brandy, fresh thyme and rosemary. A smattering of micro greens, halved cherry tomatoes and fresh fava beans put this dish over the top and made us wistful for a full portion instead of the half that we had ordered. The pan-roasted chicken’s crispy skin blanketed moist white and dark meat and offered a depth of flavor that came from a parsley and garlic marinade, salt and plenty of black pepper. The sauce of shallots and capers added zing. As a final addition to our entrées, we decided to try the broccoli rabe and sausage pizza as well. It was stellar. The thin crust was slightly crisp but provided the “chew” I look for in a great pie. The sauce provided just the right tangy tomato goodness, the crumbled sausage (also homemade!) was flavored generously with fennel and red pepper flakes for spice. The broccoli rabe was at once crunchy and tender. The cheese held it all together. For dessert, we went with Nube’s tiramisu and the lemon tart. The tiramisu was light and fluffy, though heavily flavored with almond extract. The lemon tart was like a miniature slice of lemon meringue pie. The filling was tart, sweet and creamy-smooth. The graham cracker crust laced nicely with cinnamon, and the meringue was very light and delicate.  It appears that Cava has not suffered a crumb from this family’s growing restaurant empire. I look forward to the arrival of its newest addition and in the meantime I’d recommend a visit to its anchor in New Canaan for a taste of what’s to come.
By PATRICIA BROOKS Published: February 5, 2010 Savory Routes From Taste Buds to the Heart Andrew Sullivan for The New York Times AURA The Cava Wine Bar and Restaurant’s cave-like setting, below street level, has a built-in feeling of romance. Top right, king salmon in a pinot noir reduction. Bottom right, ravioli stuffed with ricotta and goat cheese. THIS Valentine’s Day, couples may find themselves doing a cost-benefit analysis when planning a romantic evening. It isn’t easy to manage the perfect balance, largely because restaurateurs traditionally see the day as one of the few occasions when diners are willing to splurge — so the menu is often priced accordingly. But maybe not in 2010. Here are a few places that offer good value, fine wines and at the same time provide the possibility of a dreamy evening getaway.
Lauren 10 Yrs old December 17th, 2007            Vicente, Lauren and Kleber	Do you crave Italian food? Well you're in luck, Cava is right for you. It's calm atmosphere, friendly service and food is sure to please your taste buds and make you smile. Cava is located near Gates in New Canaan, Ct and has a big wooden door with a big number 2 on top. The atmosphere is calm and quiet with the slight smell of pizza in the air as people talk quietly at their tables. At your table you will find fancy dishes, glasses, sparkling silverware and a candle in the center. As you take your seat you can sense that Cava is a fancy restaurant with an Italian look. The service is very quick. The waiters are friendly and polite, they will also give you recommendations and tell you what kind of new and interesting food they have. The manager sometimes comes out and talk to you about his restaurant and what you like the best about your food. I think that the best thing about most of their food is how they prepare the food. Cava has super food. You would not believe that everything that I tried I liked. In fact, I remember the first time I tried the Margarita pizza. Right when I tried it I knew right away that it was the best pizza I have ever tasted. Frankie, my best friend, say that it's the best pizza on earth. So, if you just want Italian food or a fancy dinner....Cava is the right place for you. It's sure to please you because of their calm atmosphere, great service and phenomenal food! I think anyone would like this restaurant. What do you think? By Lauren

By PATRICIA BROOKS Published: January 30, 2005, Sunday Cava Wine Bar and Restaurant New Canaan Very Good Click here to read online review...	NO matter how many Italian restaurants open this year in Connecticut, chances are there are more coming down the pike... But not all the Italian restaurants that open with such frequency can match the quality and appeal of Cava Wine Bar & Restaurant in New Canaan... Dishes at Cava are appealingly presented. For instance, a straightforward order of grilled calamari, with an aged balsamic vinegar edge, came with a fan of curly endive – providing a touch of greenery to please the eye and textural contrast for the palate. An order of pan-roasted diver sea scallops had a fresh basil leaf on top – adding a green foil to the lovely mahogany sheen of the scallops. My favorite dish one evening was a special that didn't require extra touches, though there were some. It was risotto with shreds of duck confit and, surprisingly, diced green Granny Smith apple. On top were three paper-thin wheels of crisp pan-seared apple. The risotto was nutty, creamy perfection, teased by its inventive accent of duck and apple... The staff in the Cava kitchen – notably the chef Scott Eckenrod – clearly knows what its doing... Yes, Cava Wine Bar & Restaurant is new and yes, it is Italian. It's not ''just another Italian restaurant,'' but a very good one indeed.
By ELISE MACLAY Published: February 2005 Cava Wine Bar and Restaurant New Canaan *** No online review available...	Come with me to the Cava. If you dig architecture and design, this subtle but striking transformation of a storefront restaurant in New Canaan has a message for you... In the coolest way imaginable, the sleek premises evoke the subterranean charms of a wine cellar in Tuscany... I've never had a better [Pane Cotto] outside Italy... I am equally enthusiastic about the Northumberland oysters. Briefly wood-fired, they emerge warm and still redolent of the sea, their tangy flinty flavor enhanced by a smidgen of aged white balsamic-lime mignonette... Other highlights included grilled fresh Montauk calamari, osso buco with saffron-scented risotto Milanese, and oven-roasted Long Island duck with cherry demiglace. Cava opened in October, but owners Vicente and Kleber Siguenza, natives of Cuenca, Ecuador, have lots of local experience — Da Pietro's in Westport, Barcelona in South Norwalk, Quattro Pazzi in Fairfield, Paci in Southport. The chef, Scott Eckenrod, has an impressive résumé and a distinctive way of cooking that caught my attention when he was the opening chef at Liana's in Fairfield.
By MELANIE BARNARD Published: December 2, 2004 Cava Wine Bar and Restaurant New Canaan No online review available...	This lower level space home to Cava Wine Bar & Restaurant is New Canaan's equivalent of a downtown flatiron building, and it does look a bit like a cave... the new owners have made dramatic improvements in the place whose claim to fame used to be a big motorcycle inside the door... A small wine bar tucked in the rear is notable for its attractive, comfortable and intimate feel, and for the fine and diverse wine list available both by the bottle and the glass. The pizza oven remains, but the pizzas emerging from it are fewer and more polished, with crispy thin crusts for the three cheese, artichoke and chicken; the pancetta-laced white clam and shrimp with caramelized garlic; and the classic rendition of a Neopolitan pizza with a light tomato sauce, fresh mozzarella and basil, and sliced fresh tomatoes. Like the pizzas, the rest of the menu is completely new, fresh, upscale... The owners of Cava are brothers Vicente and Kleber Siguenza, whose impressive credentials include managing a stellar list of of local restaurants including DaPietro in Westport, Barcelona in SoNo, Quattro Pazzi in Fairfield, and Paci in Southport. Thus it comes as no surprise that the presentations and service are outstanding here...
By LORRAINE GENGO Published: October 28, 2004 Cava Wine Bar and Restaurant New Canaan Click here to read online review...	We could certainly live in a cave without complaining if they all looked like the dining room of Cava Wine Bar & Restaurant... especially one as well-stocked with wine as Cava... The wine bar features a really nice selection of more than 120 wines from Italy and California... Wine savvy is something brothers Vincente and Kleber Siguenza, natives of Cuenca, Ecuador, undoubtedly developed while managing restaurants such as DaPietro's in Westport, renowned for its wine list, Paci in Southport, Barcelona Restaurant and Wine Bar in South Norwalk and Quattro Pazzi in Fairfield. That these two brothers have impeccable taste is not just apparent in the decor changes to their restaurant. They also hired Scott Eckenrod, formerly the chef at Liana's Trattoria in Fairfield and the aforementioned Paci, to create a menu that places an emphasis on quality seasonal ingredients... [You... must order the harvest of fall vegetables, which is actually a risotto brimming with wild mushrooms, squash, gourd and root vegetables cooked in a reduction of balsamic vinegar.... this rice dish wouldn't be complete without shaved, aged Reggiano Parmagiana. This dish alone speaks volumes about Eckenrod's food sensibilities and makes one trust that anything one orders is going to be top quality. Just as nice in its own way is Cava's insalata mista, a flavorful array of heirloom tomatoes, sweet, fresh sections orange and goat cheese on a bed of mixed baby greens in an aged balsamic vinaigrette. Of the three entrées I sampled, my favorite was the tilapia livernaise... I usually avoid fish with any kind of tomato-based sauce, but this sauce was exceptional—made with plum tomatoes, fresh basil, whole roasted garlic cloves and Kalamata olives, and served with a small tangle of spaghetti topped by a confetti of golden, crispy garlic chips. If you can't get enough garlic, this is your kind of dish.