Lots of the ingredients at Cava Grill came from well-tested recipes that are used in its sister restaurants. For example, the loukaniko—handcrafted pork sausage with fresh leeks, fennel seeds, and orange peel—is a small plate at the sit-down restaurants, and the recipe is from chef/co-owner Dimitri Moshovitis’s Greek family. The dips and spreads, which are served here as complimentary toppings or as separate mezze with pita chips, are the same as the restaurant versions and those sold in Washington and Philadelphia Whole Foods markets. Like any Greek chef worth his salt, Moshovitis puts lots of care into his lamb, braising it in a bay-leaf-spiked stock for three hours before marinating it in lemon, oil, and herbs. It then gets a quick sear on the grill before going into pitas or rice bowls. Right now, drinking options are limited to fountain soda and Horizon organic milk, but Mythos beer and wine will be available in the coming weeks. The interior shows the owners’ dedication to being eco-friendly. It features reclaimed wood and LED lighting, and the utensils, containers, and cups are all compostable.
Cava’s expansion has been fast. In less than five years, the company grew from a single Rockville restaurant to a local chain and a purveyor of packaged foods sold at Whole Foods. The team is looking for a downtown DC space to open another Cava Grill as soon as possible. But if the owners can maintain the Chipotle-like consistency that they’re after, the Cava crew won’t have to worry about growing pains.
Cava Grill, 4832 Bethesda Ave., Bethesda; 301-656-1772. Open daily 11 to 10.
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