“Sylvain has arguably introduced the Crescent City to Southern comfort food and done so in one of the most wonderfully warm, womblike, dark, mysterious whiskey bars on the planet.”
- John Currence, The Local Palate
“Chef Kristen Essig's French-based, seasonally focused cooking is as sharp here as ever -- by turns fortifying and light on its feet. And the window-lined corner dining room remains a stylish oasis from the French Quarter's madding crowds.”
– Brett Anderson, NOLA.com | The Times-Picayune
“It’s really simple and not pretentious in any way, and kind of old school.”
- Robert Simonson, The New York Times
“Cavan will be closer to a true tavern than a conventional restaurant — a spot as apt for snacks and a drink as a fully-coursed dinner or just a cup of coffee."
- Ian McNulty, The Advocate