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Cavi Cucina is celebrating it's third year in business, largely from word of mouth by loyal customers that regularly pack the house. Executive chef and owner Tonino Cardia, who hails from Sardinia, has an inkling as to why.
"This is the real taste of Italy. We don't overpower everything with garlic like people think. We use the best ingredients and that's what comes out in the food," Cardia said.
Passionate about food since childhood, Cardia first apprenticed in Italy before making his way around the world as a chef in Swiss, German, and English hotels, then aboard cruise ships.
Diners at Cavi Cucina delve into an authentic menu that embraces, region by region, the wide variety its native country has to offer. Starters such as Bruschetta con Formaggio de Capra e Pomodoro, large chunks of vibrant tomatoes glistening from an olive oil |
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bath, lightly infused with garlic, then topped with creamy goat cheese, are gorgeous, flavorful, and fresh.
Pastas, which are bestsellers here, are a revelation. Cooked perfectly al dente and tossed with simple, yet incredibly delicious ingredients, you'll find everything from a shellfish-strewn Linguine alle Vongole e Cozze (clams and mussels in white wine or tomato sauce) to the hearty Fettuccine alla Bolognese (meat in tomato sauce).
The unusual Tagliolini Pupillo (linguine with fresh crabmeat, pink grapefruit, and cream) is Cavi's ode to a chef friend who created the dish before he died. "People don't think it would go together, but the citrus mixes with the sweetness of the crab like this," Cardia said, locking his hands together.
Spaghetti vongole e bottarge di muggine (Spaghetti with clams and gray mullet roe with garlic and white wine sauce) is another dish near and dear to Cardia's heart. "It's a typical Sardinian dish. People here don't know about it, but one taste and they love it. You can taste the sea from the clams and the roe," he said. |
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The front of the house at Cavi is an elegant, trattoria-like space with white linen tablecloths, elegant tableware, and attentive service. Catering to couples and families, as well as the business crowd, the dining room boasts low lights and Italian music for an added touch of ambience.
Cavi has recently launched wine pairing dinners, which take place every two months, and, as of September 9, will feature a regional menu every other Sunday night, with dishes from regions such as Tuscany, Sicily, and Piedmont. Private parties and catering are also available.
Don’t miss this Santa Clarita restaurant. To find more, please visit the Santa Clarita Valley Restaurant Directory at http://www.food411scv.com. |
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Cavi Cucina is located at 23754 Lyons Avenue, Newhall.
254-2475. Open for dinner Tuesday - Sunday, 5 p.m. - 9 p.m. Beer and wine.
Catering and private parties available.
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