D.L. Cohen, Ph.D.
Google
About 4 days have passed since we dined at La Cache a Vin. Why is this important for my review, you ask? Well, I wanted to give my experience time to mature deep within my mind prior to putting pen to paper and bring my thoughts to you. A very good friend had recommended the restaurant to us last year. He said that they were only open for lunch which would have been a challenge for my spouse and I to make, but the way that he described his dining experience meant that LA Cache a Vin was never too far from my mind.
I googled the restaurant several days to a week prior and was pleased to see that they were now open in the evenings. Reservations are tough to get last minute, but there was a cancelation a few minutes before I rang. BINGO!!! The only caveat for my booking was that we would only have two (2) hours to complete our meal since our cozy and romantic table was reserved for another couple at 8PM. We parked on the street, however, there is a small parking lot adjacent to the entrance. Depending on your booking, this area may be full. Located on the lowest level of the building, the restaurant has a quaint and old world feel that is akin to a wine cellar with exposed wooden beams and whitewashed bricks for walls. The tables are very rustic (sans tablecloths) and have matching earth-toned, comfortable leather seats to accommodate intimate dining or larger gatherings. We did not have an opportunity to view the private dining room, but we did see a large party arrive and saw them escorted to their event. It may be worth noting that traffic can be atrocious getting to the CBD in the evening, so be sure to allot extra time to manage potential traffic delays.
Since we knew we were time constrained, we had already decided that we would order the Degustation Menu. We were a little concerned weather we would get through the meal on time, but the service was excellent. The meal began with an amuse bouche. It was a wonderful caramelized onion tart that was rich and decadent and an awesome start to our meal. Next up was the kingfish salad. The fish was well prepared, as was the accompanying frisse salad, however, I found that there could have been ½ as much dressing, and it would have been more than enough. The gravlox gave way to one of the stars of the menu, the scallops. I've come to understand that the measure of a chef can be derived from their ability to use ingredients that are not your favorite and do something remarkable with them. I am not a fan of capsicum and was worried about being turned off with this dish, but I was completely blown away. The scallops were perfectly prepared, and the almond butter and capsicum were fantastic. I have never had a dish like this before. Bravo. Next up was the souffle, which was airy, light, and full of flavor. An excellent dish! This was followed by the deboned-quail, stuffed with foie gras. Again, another excellent dish! It was balanced and full of the richness one expected with eating refined French cuisine. Dessert was a traditional creme brulee. There is nothing special there.
I am so pleased that we were able to dined here. The staff were super helpful and friendly. The decor was subtle and understated, and the food was next level. We will do our best to visit again in the near future.
