I had read about Cava, from En Route to the Gazette.
And finally, I had the opportunity to have supper there this week.
I went with one other person and we were determined to stick to Greek food. While Milos is Island Greek with a strong penchant on seafood and fish, Cava takes its menu from the mainland and it is more about meat than seafood.
Every item on the menu seemed to bring a little bit of Greece into the restaurant, speaking of the restaurant, to step inside is to be taken cared of, spoiled, every one in the restaurant, patrons and staff included were happy, relaxed, the atmosphere is enveloping and would make anyone benefit from just being there. From the bar area to the half open kitchen, the dark rich colours and meat aging display, it was enchanting.
As for the staff, they are not only attentive and smart, they actually listen when you speak and really seek to make your evening enjoyable, there are two staff members per table and so the service remains flawless and beautiful.
We did not wish to have a whole bottle of wine and opted to match our courses with different wines, the wine list is imported and delightful, there is no lack of choice, price wise or by the glass. We were served a teaser before even getting out appetizers, a tiny espresso cup of something wonderful, we scarfed it down and wished there was more. (Having been to three amazing restos in two days, I am struggling to remember what I had when, thankfully, I am writing about Cava now, else I would not be able to remember at all!)
The two appetizers were first a feta fondue served with cherry tomatoes and herbs, it was a bit overly hot for my guest, and I would have to agree, as for my own, I had beet and feta salad, oh yum, talk about joy. The beets were al dente, if such can be applied to beet and the cheese with herbs was just so beautiful, it was a large appetizer, and no regrets, there was not a crumb left on my plate.
As for the entrees, I had the filet mignon, a beautiful piece of succulent meat, served with a few perfectly grilled asparagus, my knife slid through the meat, and with the balsamic reduction sauce, it all melded perfectly. My guest had the veal shoulder and orzo slowly cooked in a clay pot, dry goat cheese shavings, what an exquisite dish!
The beautiful thing about that night was when our servers offered us extra time between courses so we had time to digest and finish our wines before the next course.
I rarely have dessert, I rather enjoy a cheese course, however, being that we were in a Greek restaurant, I was told of the Svigous with Kaimaki ice cream and sour cherry compote, it was a dessert for the Gods, and the portion is large, but oh so easy to eat, all of it, down to the last swipe of the spoon. It was gone, having chosen Samos as our dessert wine, it was a beautiful marriage, put to bed with a cup of Greek coffee, my thought of Greek coffee? Why did I not know it existed before today? I do plan on returning, over and over again.
Cava is the place to go, to enjoy, to sit back and be taken cared of, to be pampered and let yourself travel to Greece.
Thank you Vasilli and cie.....
Montreal, Canada, Montreal, QC , CA
5357 Av Du Parc, Montreal, QC H2V4G9, CA
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