After closing for kitchen renovations early this year, Cassava
has re-opened their doors to the Outer Richmond and to foodies everywhere. The restaurant's biggest changes—a new electric hood, induction burners, and a tabletop fryer — may go unnoticed by the average diner, but the revamped dishes that come from the kitchen of executive chef and co-owner Kris Toliao will not.
Stewed lamb cheeks with slow roasted cauliflower, fried chick peas, and scallion oil is one of several noteworthy new items on the menu, which remains much the same as before, with a half a dozen starters ranging from house-stuffed chorizo to a Chioggia beet salad, a modest selection of entrees, and a four-course prix fixe option for $42. Not to be missed is the signature house-smoked trout, served with whipped crème fraiche, harissa, arugula,
and toast. As opposed to smoked salmon, which is full of healthier omega-3 fats, trout contains omega-6, I learned from co-owner and hostess extraordinaire
"It's the same as bacon" she said with a wink. It's also remarkably addictive.