Classy Style and Substance at Cavalli

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Walking into Cavalli is like stepping into a modern Italian fantasy. It’s where Tuscan warmth meets high design. The restaurant evokes an upscale yet inviting charm with sleek dining spaces, contemporary lighting, and elegant decor that create an impressive atmosphere.

It’s easy to get comfortable in the tastefully appointed and spacious dining room, the inviting outdoor patio, or one of three private dining rooms. The setting is fluid—adapting between intimate dinners, festive gatherings, or congenial bar-side moments. The eye-catching bar and lounge—with style and energy—feels perfect for relaxing over crafted cocktails or a glass of wine from their expertly-curated wine list.

“It’s a trendy restaurant with a modern look,” says Brian Hovermale, who co-owns Cavalli with restaurateurs Lino DiMeo, Arturo Ottaviano, Ivano Scotto, and Jamie Kujawski. “It has a very good ambiance—one of the best of all restaurants in Annapolis.”

It also features great food. It’s not hard for patrons to find something on the menu they’ll like. Diners crave Chicken Parmigiana and ribeye steaks as much as any dish. “It’s the most popular thing,” Executive Chef Marcel Camacho says of Chicken Parmigiana. “The taste is amazing.”

To learn more, we recently talked to Hovermale and Camacho.

Brian, what are the key elements to making Cavalli successful? We felt that with our reputation and quality of restaurants in the immediate Annapolis area, we could fulfill a need in the community for fine Italian dining. It serves the community well here, and it’s a nice, central location. We have large dining rooms, three private dining rooms, and a large bar. We offer prime cut meats, fresh house-made pasta, and fresh seafood.

What kind of work did you do before opening? 

It was a turnkey restaurant, which doesn’t happen all that often. That was the first time we came across something like that. The place was almost brand new. We dealt with permitting, getting the liquor license transferred to us, and we upgraded kitchen equipment.

What was the search like when looking for a location? We liked the Town Center and, at the time, we thought it would be a good location to serve the community. We were looking in Annapolis, and this just happened to become available. It’s the main shopping center in Annapolis if you think about it. The center is very busy and we liked the high visibility.

How do you keep customers coming back? By delivering a good product consistently. We also have complimentary valet parking to make visiting the restaurant convenient for the customer. We want to make the restaurant inviting and have a pleasing atmosphere. It also has to be clean and serve great food.

What appeals to you about Marcel as chef? What sets him apart from others? He is very precise and meticulous with the plating of the dishes. He is very organized and trains those under him very well. He is very good with his inventory control, creates elevated dishes, and executes the new menu well. His food is consistent.

Marcel, how important is it to have house-made pasta? Only a few restaurants make pasta from scratch, and that’s key to our restaurant. You’ll get better quality and taste. It’s all about the flavor and texture of the pasta, which is hard to make from scratch. It’s a long process and takes a lot of effort and care.

What is your favorite dish to cook? I like to try different things and, right now, one of my favorites is raw fish cooked with citrus juices from lemons and limes—it’s called ceviche. I slice the fish thinly, let it sit for a couple of hours in the juices, and then add different ingredients like onions and specialty peppers. It’s delicious and very healthy.

Another dish is Chicken Parmigiana. We use organic chicken breasts coated with eggs, flour, and breadcrumbs mixed with Parmesan cheese. Then it’s deep fried. We finish the dish with mozzarella cheese, pasta, and tomato sauce. Every ingredient we use makes the flavor great. People love the dish.

What else do the customers enjoy? We sell a lot of ribeye steaks. We source the meat from the butcher and cut the steaks from scratch. We cook the steak, then let it rest for five minutes, so all the juices are concentrated. We finish it with butter, salt, and pepper. People describe these steaks as better than from any steak house around here.

What kind of impact do you feel you’ve made on the restaurant? I have been here since the beginning and we deliver quality and consistency, which is the key for any fine dining restaurant. My food is very consistent and that’s why customers keep coming back. I do a specials menu every week. It’s all about quality.

Are you seeing any new trends with Italian cuisine and are you using them? How do you keep up with the latest trends? Yes, from International Gourmet Foods in Virginia. We get everything imported from Italy by them and that’s how many trends come. I also keep up with trends by doing research online an looking at various vendors. We’ll modify the menu to reflect trends. 

Chilean Seabass Teriyaki with Roasted Vegetables And Mashed Potatoes

Serves 3

Ingredients

For the Fish Marinade:

  • Three 6oz filets Chilean seabass fillets
  • 1 cup Teriyaki glaze
  • 1/4 cup Rice vinegar
  • 1 Tbsp Fresh rosemary, chopped
  • 1 Tbsp Fresh thyme, chopped
  • 2 tsp Fresh garlic, minced

For the Roasted Vegetables:

  • 1 lb. Brussels sprouts (halved)
  • 1 each Red
  • and yellow bell peppers 
  • 1 head Cauliflower florets
  • 1 Yellow squash
  • 1 Zucchini
  • 1 Red onion
  • 1 tsp Dried oregano
  • Salt and black pepper, for taste
  • 3/4 cup Olive oil

Other Components:

Mashed potatoes (prepared ahead)

Instructions

1. Marinate the Fish. In a bowl, combine teriyaki glaze, rice vinegar, chopped rosemary, thyme, and minced garlic. Coat the Chilean seabass fillets with the marinade and let sit for about 10–15 minutes. 2. Roast the Vegetables. Preheat your oven to 450F (fan on). Toss the prepared vegetables with olive oil, dried oregano, salt, and black pepper. Spread them out on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized. 3. Sear and Finish the Fish. Heat a pan over medium-high heat with a bit of oil. Sear the marinated seabass fillets for about 1–2 minutes on each side until golden. Then transfer them to the oven (still at 450F) and finish cooking for a few more minutes, depending on your desired doneness. 4. Plating. Place a serving of mashed potatoes in the center of the plate. Arrange the roasted vegetables on either side. Gently place the cooked seabass on top of the vegetables and mashed potatoes. Garnish with fresh herbs if desired.

Cavalli  | 1905 Towne Centre Boulevard, Ste. 100, Annapolis • 443-572-4677 • cavalliannapolis.com