Greek to Us

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Greek
Childhood pals Dmitri Moshovitis, Ike Grigoropolous and Ted Xenohristos—Rockville residents and the sons of Greek immigrants— came up with Cava Mezze over coffee in 2006. Almost a decade later, their passionate wish to modernize their families’ favorite recipes for a cool neighborhood-based customer has come (lucratively) true and born a nice thriving brand. (Oh, quick translation: cava is sparkling wine in Spanish, mezze are like tapas in Greek.) Restaurant recs: braised spring peas; watermelon salad (with feta, mint and olive puree); beet salad with goat cheese; spicy lamb sliders; tableside flambéed Saganaki and braised Elysian Farm lamb shank. The Harbor East location features a bottomless brunch on weekends. Wine and specialty cocktails round out the array. Now with four locations in the D.C.-Maryland-Virginia area, Cava Mezze is only one wing of the guys’ burgeoning business. Cava dips and spreads are sold at Whole Foods and beyond. And Cava Grill, now in D.C., expands to L.A. soon. Opa! 1302 Fleet St., 443-499-9090, cavamezze.com

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