The Cavalier Menu

The Cavalier Restaurant Review:

The third concept from power restaurateur team Anna Weinberg, James Nicholas and chef Jennifer Puccio (Marlowe, Park Tavern) is an appealing mix of high-end British men's club and premium brasserie. British-inspired cuisine is rich, savory and satisfying, with added California touches and local and artisanal ingredients. The horse prints, brass accents, deep leather banquettes and even a secret speakeasy in the back harken to Boston's Yvonne's or Annabelle's. The menu is extensive and appropriately distributed across hearty bar bites (the bar is worth a visit alone) and upscale dinners. Baked oysters with bone marrow are as good as any we've had outside of New Orleans; roasted bones are cut horizontally and served with thick toast begging to sop up the optimally melting marrow. A duck Scotch egg updates the pub classic with a layer of truffle and a side of chutney, and is one of five intriguing "egg and cheese" dishes. Entrées run from a solid burger to the more significant rotisserie meats such as Berkshire pork loin and leg of California lamb. The wine list is strictly California and France and more than adequate for pairings across the menu. For dessert, a classic sticky toffee pudding is a new San Francisco favorite that originates from the British Isles.