Tag Archives: Cavo

Cavo: A little bit of something for everyone

By Queens Courier Staff | editorial@queenscourier.com

Photos by Bradley Hawks

It is a juicy hamburger stuffed with decadent, velvety foie gras—like a gigantic beef ravioli nestled on fluffy brioche.  It sits on a bed of crumbled feta and is topped with a ribbon of kefteri cheese and pickled onions.  It is the filet mignon of burgers, and it is just the tip of the iceberg at CavoAstoria’s premiere restaurant, complete with garden, lounge and club.

For years, Cavo has been serving elevated Mediterranean cuisine in one of the most sophisticated dining rooms this side of the Hudson—and the current menu is certainly no exception.  A front bar splits off to additional seating areas on the side, before opening up to a vaulted dining room with giant cloth-covered chandeliers.  Beyond that, steps descend into a sunken garden with waterfalls and foliage cascading down two-story walls.

Cavo showcases a lovely blend of favorite dishes primarily from Greece and Italy intermixed with accents from all over the world—under the direction and expertise of Omari Dacosta, most recently of Danny Meyer’s barbecue hot spot, Blue Smoke.  Dacosta has also worked in the kitchens of Trestle on Tenth, Pera Mediterranean Brasserie, and Red Rooster in Harlem.

At Cavo, the Greek influences are certainly the most pronounced.  Ravioli is stuffed with Greek cheese and arrives under a blanket of creamy feta with white truffle essence. Exceptionally tender octopus is charcoal grilled with lemon and extra virgin olive oil, presented simply, yet still an outstanding dish.  Jumbo lump crabmeat is forked into hearty cakes, and stacked with fennel shavings and celery root puree.

A watermelon salad sings with tomato and feta, and jumbo shrimp arrive wrapped in phyllo dough.  Entrees range from plates of pasta loaded with fresh seafood, to an artichoke feta risotto, Chilean sea bass, and even a filet mignon with lemon potato gratin.

Desserts are equally sublime.  A granita of strawberries sits on a Greek yogurt panna cotta, dressed with shavings of lime zest. Nutella crepes are stuffed with walnut banana compote.

Cocktails range from Cavo’s famous sangria, to a cucumber basil Collins or lychee martini.  Sweeter spirits range from a chocolate martini to a sparkling raspberry watermelon diva martini.

From start to finish, dining at Cavo will leave you wanting to return.  Perfect for an intimate weekday dinner or a weekend evening of dancing, there’s a little bit of something for everyone.

42-18 31st Avenue, Astoria
Closed Mondays
Open daily at 5 p.m.




Cavo: A Gem in Astoria

| editorial1@queenscourier.com


Cavo is a food-lover’s dream. Situated in Astoria, this modern Greek eatery has an inventive, daring menu – inspiring foodies everywhere to expand their culinary horizons.

Cavo succeeds at fusing classic Greek ingredients within elegant, adventurous appetizers and savory entrees. The grilled octopus — charcoal grilled, drizzled in Greek extra virgin olive oil with a hint of lemon – is light and flavorful. If you’re searching for a classic appetizer, order the crab cakes. Jumbo lump crab meat, celery root, red pepper and lemon zest – the texture and the combination of flavors is delightful.

The menu at Cavo offers something for everyone, whether you prefer classic Greek cuisine or innovative chef’s specials. The chicken paillard presents grilled chicken cutlet with classic Greek salad. The diver scallops are brilliant. They are pan seared, complemented with an assortment of herb roasted potatoes, fennel and baby arugula, all drizzled with a pomegranate molasses. If you’re searching for something daring, order the olive oil poached Mediterranean tuna salad – pickled red onions, kalamata olives, celery root, fine herbs and toasted walnuts all tossed in a parsley basil vinaigrette. The combination of the pickled onions with the toasted walnuts presents a unique texture while not overpowering the quality of the tuna.

More classic Greek entrees are available such as moussaka and an impressive collection of fish including red snapper, Scottish salmon, and branzino, Mediterranean sea bass. Most of the fish dishes are served whole, pan seared, with an assortment of fresh herbs and Chef Rory’s signature ingredients including arugula, celery root and tomato. If you’re a meat eater, order the Colorado prime lamb chop combining rack of lamb, goat cheese macaroni and wilted baby arugula.

The dining room features deep mahogany wood, dim lighting, and sheer, intimate drapery. Everything from the stemware to the red, studded leather chairs to the lighting fixtures lined in crystal makes the dining experience at Cavo seem indulgent.

Cavo is known for its outdoor garden, available to patrons weather permitting. “Dining in Cavo’s outdoor garden is like traveling to Greece without a plane ticket,” the eatery promises. Complete with two waterfalls, a full bar and intricate landscaping, it is another reason to look forward to warmer months.

42-18 31st Avenue, Astoria
Hours: Tuesday to Thursday and Sunday, 5 p.m. to 2 a.m. Friday and Saturday 5 p.m. to 4 a.m.
Full Bar, Valet Parking, Dressy Attire



Cavo: Dining fit for a Greek god

| mpantelidis@queenscourier.com


When picturing a prototypical Greek restaurant, one imagines souvlaki, gyros and baklava, but upon entering Cavo, horizons are expanded beyond traditional Hellenic cuisine.

The Astoria restaurant, which moonlights as a neighborhood hot spot, creates modern remixes of yiayia’s classic dishes.

To prepare your palate for the wide array of tastes you’ll encounter throughout the course of your meal, a popular starter is a collection of three homemade Mediterranean spreads — hummus, tzatziki and a hearty olive tapenade. The dips are served with pita crisps, providing the spreads with a perfect, crunchy complement.

Cavo features an assortment of appetizers that is sure to satisfy any diner’s tastes. The crab cakes are packed with jumbo lump crab meat and served with a corn and avocado salsa. The refreshing salsa splendidly supplements the zesty crab cake, which is served with a Worcestershire sauce and a balsamic vinegar reduction.

If you’re looking for something out of the ordinary and out of this world, you must try the jumbo shrimp, flash fried in phyllo dough with a squeeze of lemon and a drizzle of honey Dijon mustard. The sultry mix of sweet and briny combine to form an appetizer fitting of a Greek god.

Those interested in traditional Greek appetizers can choose from saganaki, calamari, octopus or feta cheese pizza, among others.

Whether your preference is surf or turf, Cavo can cater to your every craving. The short ribs, braised for four hours, are served over a creamy polenta and topped with a red wine reduction. The slow-cooked, savory short ribs melt in your mouth before you even have time to chew.

The bronzini, a Mediterranean sea bass, is a dish large enough for two, though tasting it will make you reluctant to sacrifice even one bite. The full fish is stuffed with vegetable couscous and baked in a tomato stew with mussels, shallots, capers, olives and cherry tomatoes. Each ingredient is integral in a dish any seafood lover that enters Cavo’s doors must experience.

Cavo fulfills Greek custom by offering an extensive wine list complete with fruity whites and full bodied reds. Your expert server will advise you in the proper wine pairing with each dish. A favorite is Parparoussis Sideritis — a medium body, sweet white from Greece — which perfectly complements most seafood dishes.

If you’re too full to eat another bite, sitting back, relaxing and enjoying an after dinner drink, such as a glass of Cockburns Tawny, is the cherry on top of the cake.

Cavo offers the best of both worlds by whisking patrons away to a Greek isle taverna fused with a chic New York restaurant.

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