Cava Grill is a fast-casual Mediterranean restaurant that first kicked off in our very own city – DC. Started by childhood friends Ike Grigoropoulos, Chef Dimitri Moshovitis, and Ted Xenohristo, Cava has quickly grown to 18 locations across the DMV and across the country in California and its newest location, in Dupont, is only a 20-minute walk away from campus!
The Spoon team was invited to a private dinner and tasting of their spring menu back in April, two days before their grand opening. Everybody had different bowls in front of them and here’s how I designed mine just to give you a glimpse of what Cava has to offer.
I started off with a base of white rice before adding some tzatziki sauce. I know, it was pretty plain Jane of me to do so, especially since you can add multiple dressings to your bowl. *hint hint*
But to compensate for my lack of dressing, I decided to double up on protein. One of the servers suggested I do half and half (in response to my indecisiveness) so I took her advice and went for half chicken and half roasted vegetables.
To top it all off, I added pita crisps, tomatos and onions, crumbled feta, diced cucumbers, and lemon herb tahini dressing. Yep, I went absolutely ham with the toppings.
And voila! That’s my Cava grain bowl but that’s not where your experience at Cava ends. In addition to their toppings and dressings, Cava offers an eclectic array of drinks for you to quench your thirst or cleanse your palate during your time there like a hibiscus green tea.
So if you live in the DC area, what are you waiting for? Head to Cava to get your creative culinary brain juices flowing