From Cape Cod to Hawaii to Aptos, Shawn Ryberg’s culinary career has spanned the country from side to side, across multiple decades, oceans, time zones and cultures. Born and raised in Massachusetts, he got into kitchen work at age 14 and has followed that path of passion ever since. He moved to Hawaii at age 20, where he became an executive chef and also met chef Nick Sherman. As their friendship grew, so did their ambitious dream of one day opening a restaurant together, planned over a couple years and “usually over a couple beers,” says Ryberg.
A year ago, they manifested their idea into Cavalletta, exuding an ambiance described by Ryberg as casual, warm and welcoming with modern and tasteful no-clutter vibes highlighted by pops of sage green color. The Italian-inspired California cuisine menu starts with apps like oven-roasted cauliflower and beef carpaccio with truffle aioli, and signature mains include the Mafaldine Bolognese featuring handmade pasta and a New York steak accompanied by broccolini puree, onion jam, potato pavé and Bordelaise sauce. They also serve popular pizzas, utilizing dough that Ryberg says is “Neapolitan-ish,” very light with nice crisp and topping options like charcuterie and locally cultivated mushrooms. Desserts rotate, current options are classic tiramisu and a chocolate mousse pie with raspberry coulis and seed brittle.
What is your culinary origin story?
SHAWN RYBERG: It started in high school when I was working my first real kitchen job in Cape Cod under a highly accomplished husband and wife chef team. The way that they were able to run an aggressively busy restaurant and their ability to turn this into a controlled chaos really inspired me to want to one day do the same. Cavalletta is the realization of this dream and I am now doing exactly what I’ve always wanted to do, and with one of my best friends, which is icing on the cake.
What is Cavalletta all about?
Creating a casual environment where people can come in, relax, and enjoy themselves and the menu that Nick and I put so much time and passion into. We make everything from scratch, in-house, and focus on seasonal, local ingredients and providing high-quality food and service. We are super thankful for everyone who has come in during our first year and look forward to continuing to serve the community.
9067 Soquel Drive, Aptos, 831-661-5010; cavallettarestaurant.com
