Upon entering the restaurant, I was greeted by a “Hello” from the Bartender and immediately greeted by a very vivacious woman. I would later find out, or should I say remember, that this was the owner herself, Calavino.

We were seated at a great booth by the window, that overlooked a great patio area, and were quickly greeted by our server. The restaurant has a very cool and “hip” feel to it due to the deep earth tones on the walls, the local artist’s paintings on display and the Italian music being played overhead (I think I heard the Italian version of “Gloria”). Other cool little twists I noticed were that some appetizers seemed to be served in wooden cigar boxes and our water came in recycled wine bottles.

Though I had already decided what I was going to eat before I got there, I was pleasantly shocked to see the Chef was offering a Tasting menu. That immediately sparked my interest. I ordered the Tasting and my girlfriend ordered the Calamari and the Scallops and Polenta. Once I had placed my order for the Tasting, it was like I had just received a ticket to a show. The Chef came out and addressed our table and explained what I was about to receive. As my lady’s Calamari arrived to the table so did course #1… golden beets layered into a tower with gorgonzola mousse between each layer and a little balsamic vinegar. Now, I am no Alton Brown or Iron Chef and I must say that for most of my life if someone mentioned the word “beets” I turned my nose up to them and picture the red pickled variety. Not in this instance…they were so fresh and light…they reminded me of heirloom tomatoes. At this time I also tried the Calamari…very tender and lightly breaded. It was accompanied by the traditional Marinara sauce, but also with a house pepper sauce…best I have had in a long time. Before I could wait any longer the next course arrived… Scallops on a bed of sautéed spinach accompanied by a light mushroom broth. So tasty! Course # 3 brought an amazing piece of swordfish in what seemed like a beurre blanc sauce accompanied by 3 mussels on the side of the plate. I haven’t eaten swordfish in so long that this was truly a pleasant surprise. As if I needed any more food (my girlfriend was helping me along the way) the fourth course consisted of New Zealand Lamb Loin perfectly cooked at medium rare with balsamic roasted cipilloni onions and risotto. It melted in my mouth. At this time the Scallops and Polenta also came out. I already new what the scallops tasted like from course #2 but the presentation was classy and the polenta was cut into triangles in a wild mushroom sauce.

As each course was presented, the Chef came and gave us a description of the plate and checked back with us to see how things were. The whole time I was thinking “all this food and attention…did I read the $45 price correctly?” (Yes I did!!)

Finally, when I thought I could not possibly eat anymore, the fifth course came which was a sample of each of their three desserts: Tiramisu, Chocolate / Raspberry Mousse cake, and a Roasted Banana Cheesecake. Then on top of that…the Chef gave us a complimentary cheese plate that was amazing with a glass of Port wine. By this point I could not eat another thing but I didn’t want to be rude and leave anything on my plate. Once we had finished everything, the Chef and the Owner came and sat with us and told us about the opening and the “Food To Go” store next door.

I know this review or blog seems a little long but I had to convey to those people out there that were waiting for a “food review” from Cliff Bostock and were disappointed like myself to simply receive a biography on the owner and not much mentioned about the Chef (who are both incredibly personable and quite competent). All I can say is either Mr. Bostock had a bad night or he is one of those critics who doesn’t like to tell the people if he really likes something. In my experience, everything was cooked perfectly and the experience was outstanding…both for the food and the price. I will let you know what I come across on my next visit to Calavino’s at Oakhurst and let you know if my experience was the exception or the “norm”. Until then I would highly recommend this restaurant to all my friends and to those out there in “blog land”.

I look forward to hearing your reviews!!

I’m looking forward to trying this place out – I had been wanting to go to Roman Lily before it closed and didn’t get the chance. What happened to that “more in next week’s paper” promise, Cliff ;) ?

I certainly wasn’t asserting that anyone was actually stoned, just that it would explain the vibe I was getting. Being really exhausted also perfectly explains that vibe and I’m sure the build-up to a restaurant opening is maddeningly tiring work.

Maybe there’s something to Julie’s suggestion that I have “personal space issues” but I’m certainly not the only person who doesn’t like to be touched by strangers. I wasn’t offended, I just though it was weird.

Anyway, I appreciate you addressing my concerns Calavino and I really am rooting for you guys. Based on the above comments, it looks like you’ve already got a pretty rabid clientele supporting you. Hopefully, after my next visit I’ll be ready to join their ranks.

I apologize for offending you, I forget that others are not as comfortable as i am with ‘affectionate’ touch. It is important to me and my staff that everyone who walks through our door feels welcome and taken care of.

I want to address your perception I was stoned. The two weeks prior to our opening were BRUTAL. During a three digit heat wave, I and my chef Michael Connelly, along with others, were logging 18+ hour days, most without electricity or air conditioning. We were all, in a word, exhausted. Perhaps I was touching you so much just to hold myself up. Maybe I should have taken a lil’ nap instead.

There weren’t any opening week jitters. However, considering we did not advertise, we had an unexpectedly large turnout. That, in combination with exhaustion, made for a somewhat less that perfect week. However, we already have a long list of loyal, regular customers and would appreciate it if you gave us another shot.

Thanks doll,

Calavino

The comment about the hostess being seemingly ’stoned’ is completely insane and probably best explained by the 20 hour days Calavino spent trying to get ready to open. And a totally inappropriate thing to assume and/or say.

I look forward to many more meals at Calavino’s and I welcome her caring and ‘touchiness’.