Why go: The all-mezze menu ranges from faithful renditions of Greek classics to inventive modern interpretations, and the high-energy dining room and bar dispense with Zorba the Greek clichés.
What to get: Cubes of feta with clover honey and fresh mint; a refined taramosalata; saganaki, the salty Greek flambéed cheese; village sausages and meatballs grilled over charcoal; the cinnamon-braised beef dish known as kokinsto, with a side of olive-oil fries for catching the juices; honey-drizzled Greek doughnuts called loukoumades.
Best for: Celebrations and group-dining—mezze are meant for sharing, and these small plates are often generously portioned.
Insider tip: Cava takes reservations only for lunch and on Sunday. Monday is $5-martini night, Tuesday half-price-bottle-of-wine night.
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner.