Here's Johnny

~CAV WINE BAR & KITCHEN~ has a new executive chef, John Maher. He was previously a sous chef at Aqua, and was chef de cuisine at Dry Creek Kitchen, and has trained at The French Laundry. His menu includes dishes such as crispy pig trotters with sauce gribiche ($12), and braised and pressed beef short ribs with Yukon gold pomme purée and vanilla-glazed Tokyo turnips ($25). Tonight also marks the kickoff of CAV’s annual fall mushroom menu, from December 8th—10th.