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THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE Cava by Costas Spiliadis Restaurant Review: This restaurant by noted Montreal restaurateur Costas Spiliadis works because of its use of first-rate ingredients and the food’s home-style preparation. The culinary adventure benefits from Spiliadis’ three-decades of restaurant projects in Montreal, New York, Athens, Las Vegas and Miami. Cava sources only free-range meats, and the wine list includes a number of full-bodied private Greek imports from the northern part of the country, which are surprisingly rich. Don’t be surprised by the small portion of the avgolemono soup; its lush and creamy texture sets the tone for a hardy meal. Vegetarians will delight in the bougiourdi, with spiced, meltingly light feta cheese and green peppers, while manataria and its assortment of mushrooms is so robust that it could satisfy a steak fan. The epirotiki salad, with white cabbage, grilled pancetta and dill dressing, is a refreshing pause before the main dish. Rib-eye steak, aged in-house, is highly recommended. Remember: The fare is what your Greek grandmother might have prepared; a little fat or some extra salt are part of the journey here.