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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. Veal sweetbreads on radicchio-poblano salad are delightfully crisp on the outside with a custard-like interior. Desserts often have Latin flair, such as churros con chocolate and crema Catalana foam with leche frita. About 250 well-chosen wines are available, over 40 of them by the glass. Be sure to stop by the adjacent Xococava and grab some of the city's best chocolates, ice creams and candies to go.