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Cava Tapas & Wine Bar Restaurant Review: Chef Gregg Sessler's small kitchen is part of the show at Cava. The restaurant offers a touch of Barcelona in New England with small-plate dining that has elements of local influences but is far more an homage to avant-garde cuisine. The menu is divided into bocadillos and pinchos where you might find crusty bread spread with smooth dark chocolate and sea salt, or roasted medjool dates topped with Serrano ham. Shareable dishes of modern and traditional tapas include crisp patatas bravas or sunchoke with pork belly and sweet cipollini onions in the form of foam, gel and sphere. Co-owner John Akar has Lebanese roots so look for a plate of vibrant mezze bearing a robust, creamy hummus and salty feta. Wine comes by the sip, half glass or full glass and cocktails are well done. Reserve a seat at the chef’s “table,” four seats at the bar where you can interact and watch the chef make his signature paella with chicken and chorizo. Try the piping hot cinnamon-studded churros for dessert, complete with a cup of melted chocolate for dipping.