With more than 50 outposts around the United States, Washington D.C.-based Mediterranean fast-casual chain CAVA is in the process of a substantial expansion that will include at least two locations in San Diego.
An approachable offshoot of Washington D.C.'s popular Cava Mezze line of restaurants, CAVA was founded by childhood friends and first generation Greek-Americans Ike Grigoropoulos, Ted Xenohristos, and Executive Chef Dimitri Moshovitis. CAVA offers a counter-service, walk-and-build model as was made popular by Chipotle with a menu of customizable salads, grain bowls, and sandwiches, all with Mediterranean flair. There are also seasonal soups, juices and teas, all which can be ordered in-advance through a smart-phone app. To embrace modern dietary trends, many items can be made vegan and gluten free. The eatery also sells its own dips and sauces for take-away, which are also available in various grocery stores.
As part of a growth initiative that includes the opening of over 70 locations by the end of the year, CAVA will first launch a 2,600+ square-foot restaurant in Encinitas Town Center, followed by a 2,100+ square-foot eatery in Carmel Valley's incoming One Paseo, a mixed-use urban development that already boasts a jam-packed lineup of already-signed restaurant and food purveyor tenants. Based on the success of the initial locations, more San Diego branches are expected to open in the future.
For more information, visit cava.com.
