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Cava Restaurant Review: The minimalist décor complements the creative tapas by chef-owners Chris McDonald and Doug Penfold. Several of the 30-plus selections change every week, in tune with the harvest and weather. House-made charcuterie, braised veal cheeks and hand-cut, twice-fried papas fritas are in-demand constants, but don’t return expecting to find the same dishes on the menu. Try the goat milk feta tamal or sea bream ceviche with persimmons and escarole. Desserts often have Latin flair, such as churros con chocolate and chocolate soufflé made with Spanish coffee. About 250 well-chosen wines are available, over 40 of them by the glass.