Another night too beautiful to eat inside, the missus and I stopped at Cuvae, the new restaurant squeezed between Marica and Christopher's on College Ave.
We shared a bottle of soju, which the engaging waitress called Korean wine but since it's made from potatoes, I'll call vodka, even smoother than Moskva.
Starters were poke in a pastry shell, perfectly tender with a sharp but subtle soy and garlic tang, and lollipops, bbq'd chicken wings on a bed of baby hot peppers which were much spicier. Mains were sliced duck breast, ideally pink in a sour sweet hoisin sauce, and an amazing poached salmon with deep-fried ginger. Quite sated, we passed on dessert but the bill with tip hit $80 anyway. A mildly adventurous menu we'll explore further.