#TerrificTakeout by @ManhattanPeachy #PeachyDeegan #WhomYouKnow Zavo by Ilya Zavolunov Inaugural Review @ZavoNYC
Zavo's Filet Mignon
It's not who you know, it's WHOM YOU KNOW and we are glad to now know Ilya Zavolunov, Founder and Owner of Zavo, named after his family. Open since December 2017, Zavo carries on a family tradition that began in Vienna, Austria, where Ilya was raised. This is our first visit to Zavo, and we were graciously greeted and seated at a gorgeous table.
We began with the Tuna Tartare, which announced how aesthetically motivated Zavo is from the start. Confit tuna, avocado, harissa, papaya gel, cilantro and lavish (homemade bread) is stacked with smooth consistency and boasted an array of spices that ignited our appetite. We have never seen, and note there is not much we haven't seen after nine and a half years of doing this, papaya with tuna before but we really liked it and think they should continue this.
We are huge on salads, especially this time of the year, and Zavo hit the high notes in this realm. Above, meet their signature: Zavo Chopped Salad. Baby lettuce, radish, tomatoes, chickpeas, bleu cheese, hearts of palm, asparagus and a hard boiled egg team up to form a lovely nutritional punch to your meal. We liked the hearts of palm in particular and find them to be underpopulated on Manhattan menus: we'd like to see them more often. Their dressing was highly original and named Green Goddess, with parsley mint, olive oil and cream.
Even more smashing is the Quinoa and Lobster Salad!
Note we never edit the pictures. It either looks this great, or it does not.
A small half lobster tail is the crowing glory of this wonderful dish, resting upon red and yellow peppers, sundried tomatoes, asparagus, avocado and of course quinoa. The delicate arrangement is both fetching and delicious. Of course in both salad situations they put the dressing on the side for Ms. Pretty Picky who probably is not going to like many salad dressings ever.
They have quite the extensive seafood section and we selected the Mediterranean Seabass, a solid choice. Garlic fingerling potatoes, green peas, and leaks waltzed with the fish in a refreshing lime herb vinaigrette. We really liked the leaks and they are a fabulous accompaniment. The fish is sourced from Greece or Turkey and we were told it arrives seven days a week on dry ice with infused oxygen. Zavo is Mediterranean cuisine with an American twist drawing upon all areas of the Mediterranean for influence.
We were most impressed with the Filet Mignon, which is sourced from a local purveyor in Upstate New York and Pennsylvania. Grass-fed and organic, this carnivorous beauty was juicy and succulent and announced Zavo is a great newcomer to Manhattan fine dining. The wine cherry reduction was simply fabulous and you've got to try this. A single potato and a single shallot joined the party.
The side dishes are absolutely not to be ignored and they are among the best we've seen for a newcomer. From the sauteed mushrooms with both garlic and rosemary that exemplify a beautiful classic flair that goes well with the filet to the amazing flavor of the cauliflower and pototo gratis that is hearty and delicate concurrently, the non-green vegetables are well-covered.
Sauteed Brussels Sprouts highlighted with sliced almonds and grilled asparagus with laudable bearnaise also await you with excellence and nutrition. The radish dotted with asparagus setting off the color nicely and making them better than the run-of-the-mill asparagus that is boring without bearnaise.
Don't miss the Red Wine Poached Pear that luxuriates in Barolo from Italy!
Zavo had a strong performance on our first visit and we look forward to seeing what they do next.
