The Cavalier
New American restaurant · South of Market
360 Jessie St, San Francisco, CA 94103
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Highlights
British-inspired brasserie with gastropub bites & colonial cocktails
British-inspired brasserie with gastropub bites & colonial cocktails
"Oh Cavalier, we wanted to love you more. At first glance, you had the look of an Infatuation all-timer. Solid menu of British pub food, elevated? Check. Cool room? Check. Owners run two other solid establishments? You get the idea. We were so ready for someone to finally knock a Soma-Market restaurant out of the park, especially since every conference/event/work-thing we’re invited to is inside this three-block radius. (Which sucks, by the way.) Based on the crowd, everyone in SF who wears a suit was thinking the same thing. Not saying that T-shirts are the play here, guys, but c’mon. Loosen the double-windsor. You from out of town? Adding to the scene is the “semi-secret” next-door joint called Marianne’s, where you can drink after 2 a.m. with Jack Dorsey and Kobe Bryant, when he’s in town (never?). So it’s got that going for it. Which is nice. But The Cavalier’s issue isn’t the people, or that the food can’t reach the highest highs—it’s consistency. We’ve seen mixed results with the same dishes on repeat visits, which is a cardinal sin. (Same issue with the cocktails.) Because of its prime location and pretty good eats, we’ll probably be back at The Cavalier semi-frequently. We just wish it were a bit better. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Oysters A good start. Knock back a few, nothing to see here. Duck Duck Scotch Egg Not sure if the name is alluding to how many animals had to be harvested to make this, or what. Scotch eggs done well are one of the world’s great foods—eggs wrapped in meat, fried up? We imagine the inventor was a few deep on peat whisky. Unfortunately this version was merely okay. The meat and egg tasted about the same, and we didn’t get much duck flavor. Also please don’t insult us by putting fruit and greens next to this fried abomination. We all know what’s going on here. Blue Bar Burger The meat juices really flow, if you know what we’re saying. Recommend. Fries Prime example of the consistency issue. The first time they were absolutely epic—probably the best fries we’ve had in SF. The second time…eh. They were fine. Aren’t fries supposed to be easy? Fish and Chips The fish was nicely cooked and the breading was good. Only complaint is that the whole dish was kind of bland. Didn’t really have the seasoning kick to take this to the next level. Pork and Beef Bangers As a wholehearted endorser of all things salt and fat, this is weird to say—this was too salty and fatty. Again, not bad, like most things at the Cavalier, just not great. Greens This dish was odd. A bunch of cooked-down greens slathered in oil and salt sounds good, but they tasted a bit sour. Definitely not worth having on your table." - Max Child
"The only bar/restaurant on this list to be a semi-finalist for a James Beard Award for Best New Restaurant, The Cavalier is the British-inspired tavern attached to the Hotel Zetta (which also has a small and less exciting lobby bar next door). Sure, there’s a full food menu, but if you’re looking for a drink and a bite, the bartenders here do a top-notch job with English classics like the Vesper and the Pimm’s Cup, and the bar food is great too. Don’t miss the deviled eggs and the burger, but if you’re looking for something more intimate, don’t overlook sister bar Marianne’s. Just be aware that it’s only open Friday and Saturday nights and reservations are recommended." - Dianne de Guzman
"The Cavalier is a London-inspired brasserie at the base of the Hotel Zetta, complete with clubby leather banquettes and taxidermied big game. The menu offers indulgent deviled eggs and lamb ribs, paired with a bracing Imperial gin and tonic and refreshing Pimm’s cup. If you’re looking for more drinks, make reservations for the vibey Marianne’s, the bar tucked behind the Cavalier." - Paolo Bicchieri
"Now, they’ll take that vision down to San Francisco for a one-night-only event at the Cavalier. On Tuesday, November 7, Mistry will cook a four-course dinner alongside Cavalier chef Jennifer Puccio to celebrate Diwali." - Lauren Saria
"From the party-makers behind Leo’s Oyster Bar, the Cavalier gives Hotel Zetta a slightly British vibe. A clubby, pubby interior with black and white tile is a great place to grab a craft cocktail, or order fish and chips, lobster bisque, or a ribeye steak tartare. Duck into Marianne’s for a more intimate, and cool, cocktail experience." - Lauren Saria
