By Kelly Ranasinghe
Cuvee is a discovery
meeting in the midst of springtime. Nestled
in the sun-soaked hills of western La Jolla,
and guarded by white terraces and spring flowers
so reminiscent of Southern France, Cuvee is
as much a happy accident, as a restaurant of
From the grace and friendly charm
of Cuvees staff, so tactfully demonstrated
to this inelegant writer by a young Stacy, to
its eighty-vintage strong wine list, Cuvee
shelters its parishioners from society
by inviting them to dine in an earth-bound cloud
of hospitality, taste, and intimacy.
Cuvees menu is unlike the
common place three or four page culinary milieu.
On a single page, Cuvees menu is elegantly
ranging from several aperitifs (consider
an Arugula Salad), to more complete entrees
(For example, Duck Breast and Grilled Sausage
on White Beans)..
Each selection is accompanied by a tactful wine
suggestion, flanked with a wide range of vintages
ranging from a Stags Leap Petit Syrah,
to a Kanu. Yet despite the elegant brevity so
akin to a restaurant from a Peter Mayle novel,
the patron will not want for lack of selection.
Cuvees breadth of flavor
ranges from a Black Mussel Gumbo, to a subtle
lobster bisque, and does not neglect fowl, nor
hoof. Indeed, this author was entranced with
a superbly done braised beef guarded by flagettes
of yellow squash and corgettes, while his companion
ceased all conversation to direct her full attentions
to a magnificently done salmon similarly posed
upon a bed of mash.
Indeed, truth be told, written
or spoken words cannot do justice to the level
of expertise and attention which was paid to