The French restaurant is classicly French with a modern touch. Sauces are made with vegetable purees, stocks and reductions, rather than flour, butter and heavier ingredients. Middle Eastern and Asian elements are commonplace on the menu, reflective of the modern concept of French cuisine. Classic French dishes, such as foie gras are available as well.
The decore is more elegant than that of the Italian restaurant with many antiques, large fresh flower arraingements, and mirrors and candles everywhere. The interior of the restaurant was constructed using architectural pieces from the home of Ernest Flagg, a well-known American architect. The convex doors, beautiful mahogany paneling and oversize mirrors from his brownstone in New York City have found a new home in Cavey’s French dining room. Tables are spaced widely apart for quiet conversation. The mood is very romantic.
Chef de cuisine Jordan Patrick