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After some Bauer ballyhoo, The Cavalier got another visit, this time from SF Mag's Josh Sens, who found a restaurant that "delivers on its promise of hale, hearty cooking in an upscale British setting without the British stiff upper lip." When it comes to the menu, "rich, buttery year-rounders are the main attractions," like the roasted half-chicken or steak-and-oyster pie. It's not breaking culinary ground, but "intentions are impressive," and the "fresh-faced tech set" was nowhere to be found, much to Sens' delight. 2.5 stars. [SF Mag]
