So the blogosphere is abuzz with rave reviews of the new Cava Mezze Grill on Bethesda Avenue—a new concept from the guys from Cava restaurant that’s been repeatedly (and accurately) referred to as the Greek version of Chipotle. I’ve been there twice so far, and I’d say that as long as the guys can keep the top-notch meats and toppings consistent, they’ve got a gold mine. The interior is minimalist-chic, the food tastes healthy and won’t leave you stuffed, and aren’t we getting sick of burritos?
Here are some inside tidbits about the place:
- The fabulous falafel, made with the unusual addition of whole chickpeas, was devised by mistake. On the first day of training, the kitchen staff accidentally mixed whole ones in with the ground ones. “It was a complete screw up on the kitchen’s part, which in the end came out well for us,” says chef and partner Dimitri Moshovitis.
- The flavorful and tender lamb, made from whole legs, is grilled, then braised, then marinated, then grilled again.
- The partners worked for months fine tuning the placement and order of the ingredients on the line. You start by selecting a pita, bowl or salad, then a dip or spread, then a meat or vegetable, then a salad topping. If it seems odd to select a dip or spread before choosing a meat, there’s a reason for it: The other way around would never work for the pita, where the tzatziki, hummus, etc. must be spread on the bread before the meat is added.
- Partner Ted Xenohristos acknowledged that it will take patrons a couple of visits to orient themselves on the selections and come up with their favorite combinations. But chef Moshovitis said it’s easy to mix and match. “I wanted to create something that no matter you get, you can’t mess it up. The flavors work with everything.”
- That said, Moshovitis’ favorite combo is a rice bowl with loukaniko (sausage), chicken, Crazy Feta, hummus, harissa, cabbage salad and chopped tomato and onion. As for Xenohristos: a rice bowl with chicken and lamb, tzatziki, Crazy Feta, cabbage salad and tomato and onion.
- So far, chicken is the top-selling meat. “That’s a standard in every restaurant,” says Xenohristos. “People feel safe with chicken.”
- Future Cava Mezze Grills will have longer counter spaces and more pita presses. There are plans in the works for three or four new restaurants to open this year.
- Watch out Chipotle.
