#cava grill

[formeryelpers]

CAVA Grill, 345 S Lake Ave., Pasadena, CA 91101

CAVA is one of several Chipotle inspired build your own meal, fast casual Mediterranean chains. It’s one of the better ones because they care about ingredient quality and have lots of options. But I did notice that getting my food took forever (like half an hour) when the line wasn’t that long and the food had already been cooked. The line moved very slowly. It could be that people in Pasadena aren’t familiar with CAVA since it’s new, so they took a long time to decide. But I think they were understaffed too.

Grab a menu when you walk in, unless you were smart enough to order ahead. They have an app that offers mobile ordering. Your meal is built in front of your eyes. They have housemade drinks and chocolate chip cookies to round out your meal.

Step 1: Choose your base: Greens + Grains, Grain Bowl, Salad, Pita, Mini Pita + Soup, or a Mini Pita. The meal sized options are $8.50-$9.87. You can pick your salad greens (SuperGreens mix, SplendidGreens mix, arugula, spinach, romaine) and type of grain (basmati rice, brown basmati rice, black lentils).

Step 2: Choose up to three spreads. You get a small scoop of each. Options are hummus, tzatziki, eggplant + red pepper, roasted red pepper hummus, harissa, crazy feta. (They need a potent garlic sauce).

Step 3: Pick a protein: falafel, chicken, grilled beef meatballs, roasted vegetables. Some premium ones cost extra (e.g. braised lamb, lamb meatballs).

Step 4: Choose your toppings – as many as you like, and there are a lot of them, including cabbage slaw, romaine, pickles, tabbouleh, feta, olives, vegetables, etc.

Step 5: Choose a dressing. 

I decided to get a Greens + Grains bowl w/ most of the toppings (white bean salad, tomato + cucumber, cabbage slaw, diced cucumbers, tomato + onion, romaine, pita chips, pickled onions, tabbouleh, feta), green harissa dressing, brown basmati rice, SuperGreens, tzatziki, etc. SuperGreens has kale, brussels sprouts and some other greens. The bowl looked like a mess, since so many things were thrown into it, but it was mostly salad and tasted fresh, crunchy, healthy and light. The harissa sauces are not that spicy. I really enjoyed the creamy tzatziki sauce with fresh dill and crunchy pita chips. There were four small meatballs but they were nicely grilled, not dry, and full of beefy flavor. Mr. Froyo enjoyed his falafel Greens + Grains bowl.

The restaurant is large with seating in the middle and a light color scheme. The tables and benches are a light wood, the walls are white. It seemed popular with families. Service was friendly but they seemed overwhelmed.

I noticed that if you choose chicken, you seem to get more protein than if you choose meatballs or falafel. I think the meal should come with a warm pita, but I had to ask for it. The pita was small and thick.

4 out of 5 stars

By Lolia S.

[visslala]

mondayzzz :-))

[cavagrill]

We’re happiest when we’re sharing our food, our culture, our vibes, with others. And we couldn’t do that without every one of our Cava team members. It’s a fanaticism that can’t be faked – it’s a passion we just have to share.

So we’re hearing straight from our team about how they savor life – not just while they’re on the clock at your go-to Cava location, but (perhaps even more importantly) while they’re off it.

Let’s dive right in. Today we’re hearing from Christine, one of the assistant managers at our new location at The Village at Topanga.

What gets you excited about food?

I grew up on a ranch in Palmdale, California, so the fact that Cava supports local farmers is really important to me. 

As I’ve got older, I’ve also gotten really into how food’s cooked. A lot of people like to cook in their own kitchens because it’s comforting. But for me, I liked it because of the process -- how ingredients come together and the science of it. That’s why I decided to go to culinary school.

I was in San Francisco for about three years while I was in school. I worked in a lot of kitchens as a line cook, and it was a lot of fun. And then I decided I wanted something a little different. I started moving into front-of-house and managing team members, and it turned out my back-of-house background really helped in that area. 

What do you like about working with Cava?

I was looking through job listings online and I saw Cava, which I had never heard of before, since it was only on the east coast at that point. When I learned about the plans for west coast expansion, it kind of got me thinking about what a great opportunity it would be for me. I have so much room to grow here. 

And I also really like how specific the training is. I got really immersed in the brand and how to make all the food, way before Topanga even opened. And I felt like I was being heard -- like, if I had suggestions, I was really listened to. It’s been really, really fun so far. 

Do you have any favorite food memories?

My mom taught me to make goat’s cheese, and we would put sheep’s and goat’s cheese out with some crackers for guests that came over around the holidays.

We always have fresh milk in the house, because my dad -- in addition to breeding horses and thoroughbreds -- also has a meat area and a dairy farm. So we always had fresh milk growing up, and it was always funny when my friends would come over after school and I’d be like, “Do you want a glass of milk?” And they were like, “What are we, 5 years old?” And I’d just say, “But really, you’ve got to try this milk.”

What do you make when you’re cooking for loved ones?

When I’m cooking for friends or family, I don’t really have a go-to dish, but I like to make a true meal. I’m that person that even if we order a pizza in, I’ll be like, “Do you want me to take a salad to go with that?” I’m that person. It always has to be a complete meal, even if it’s simple.

Any foods you hate?

When I was a kid, I always told people, “I don’t like mushrooms.” But I’ve never eaten mushrooms -- and how do you not like something you’ve never eaten? So I got to the point in my life where I was working with food, and I finally decided I needed to try them. And now I eat mushrooms on everything. 

At this point, if somebody is like, “Do you want to try this?” and it’s something I haven’t tried, I always say, “Oh yeah! Let me take a bite!” And then if I don’t like it, I don’t like it. 

But usually I like it.

What’s something that not many people know about you?

I was a Junior Olympic ice skater when I was little. My dad, who’s from Massachusetts and plays hockey and stuff, bought me my first pair of skates. We would skate in the winter -- it actually got pretty cold in Palmdale, because we were in the foothills. I loved skating. I’d do it in the morning, at night, pretty much all the time.

And then when I was 16, I got to go to Stockholm, Sweden, for the 2010 Junior Olympics. It’s the only time I’ve ever been out of the country. I didn’t make it through the qualifiers, but I did some medals. Basically, in the league I was in, I had to place in the first five categories. I placed sixth, so I was pretty close. These days, I still coach hockey at the rink near my apartment when I have time.

What’s your go-to Cava order?

I’ve tried pretty much everything, but my go-to is a rice bowl. I usually go with the chicken with pita crisps and tzatziki. Gotta get some tzatziki in there. I also like to get the cucumbers, and some lemon-herb tahini. And then I’m all about the cucumber mint juice. 

[cavagrill]

When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) The New Emoji Coming in 2016 | The Atlantic

Believe it or not, Emoji are the fastest growing language in the world. And as a language, it will continue to evolve and include more characters and descriptors to allow us to communicate in this awesome way. A few on our wishlist: the avocado, and the stuffed pita, of course!

2) Aerial Footage Captures the Beauty of Harvesting Cranberries | Mashable 

What screams “fall” more than a cranberry bog? This awesome video from Eagle River, Wisconsin, leaves us in awe -- just look at those colors!

3) What’s In Season in October | Food Republic

October brings a season of harvesting; as the summer leftovers like eggplants and tomatoes dwindle, delicious newcomers like mizuna, tomatillos, and sesame seeds take over. Colorado-based Chef Eric Skokan is on deck with creative ways to incorporate the new produce into your everyday meals.

4) Spices You Really Need in Your Pantry | Bon Appetit

When starting to build your kitchen, it can become super easy to overstock on spices. Here are some go-to recommendations. Believe us, you don’t need 70 spices -- a few essentials will do the trick just fine. 

5) Coffee Talk: How it Stacks Up Against Water | WSJ Health

Is a cup (or many cups) of black coffee really that bad for you? While some argue that it negatively impacts health, a new study conducted by Harvard’s School of Public Health aims to prove the naysayers wrong. According to the findings, coffee has similar hydration benefits as water,  and could help prevent disease while water cannot. Consider us intrigued.

[cavagrill]

The Cava story started in DC with three childhood friends who wanted to take their families’ recipes and give them a modern spin. We’re so excited that our success as a fast-casual Mediterranean restaurant group on the East Coast means we get to start putting down roots in LA.

We’ll be debuting our first LA-area location at the new The Village at Westfield Topanga in Woodland Hills, CA, this THURSDAY, October 15. 

Come on out for our Community Day tradition. There will be free lunch + dinner -- we’re talking made-to-order grain bowls, salads, and pitas -- with encouraged donations to our community partners: Garden School Foundation and the Topanga Police Department’s new Healthy Lifestyle Program.

Hope to see you there!

[cavagrill]

October. Now we’re starting to talk real fall weather. And real fall coziness. Let’s bake something that makes the whole house smell incredible; let’s pluck amber-hued leaves from the sidewalk; let’s get lost in the woods with friends. Here’s what we’re listening to while we’re falling for fall:

{Images: Making Pie | Hammock Hangs | Rainy Stroll | Apple Snacking | Tea Sipping | Campfire}

[cavagrill]

When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) Vegans Go Glam | New York Times 

When you hear the word vegan, you might appropriate the diet to that of barefooted hippies eating salad after salad, Well, not any more. There’s a new wave of veganism that is rapidly attracting followers in a while new, sexy, luxe way. From food blogs, to new types of restaurants, and even fashion, veganism has undergone a great transformation over the past few years.

2) This Guy Thinks Healthy Fast Food Is a Basic Human Right  | GOOD

GOOD sits down with The Local Globalists to discuss the preparations of the United Nations’ 17 Sustainable Development Goals. This amazing action plan coming this fall works to solve the world’s biggest problems, and these Local Globalists are helping to make this idea into an actionable reality.

3) Why Burritos are Ruining Mexican Food in America | Vice

While Tex-mex is great, we don’t really ever stop to question its authenticity. Mexican food has rapidly become Americanized, and there is no better example of this than the burrito. In this opinion piece, Rudy Raya explains how and why burritos have become misconstrued conceptions of what Mexican food is, and how real Mexican food has lost its soul in America.

4) The 10 Most Apocalyptic Photos of Last Night’s Super Blood Moon | LA Mag

In case you missed it, this week we experienced the last blood moon for, well, a while. Cloudiness made it a little tricky to spot for many, so If you can’t wait another 18 years to see it in person, check out these stellar Insta shots.

5) Baking School | The Kitchn

Want to brush up on your baking skills in time for the holiday season? The Kitchn is running a 20-Day Baking School program just like their popular Cooking School program, and it all starts the beginning of October. Follow the link to enter your email and sign up!

[cavagrill]

When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) Breaking the Fast | Food52

This Wednesday marked the beginning of Yom Kippur -- and on Sunday, families and friends will join together to break the fast, feast style. Looking for different ways to dig in? Food52 asked its readers how they break the fast, and came up with some great ideas to inspire your Sunday festivities.

2) What Lunchtime at Food52 Looks Like (& Our Best Tips) | Food52

Office lunches can sometimes be (okay, they usually are) a drag; why not try to revive your weekly lunch? Food52 has graciously laid out for us their lunches for some ‘foodspiration,’ as well as some tips and tricks to changing up mediocre lunchtime meals. A few of our faves: Put an egg on it, plan your meals in advance, and, when all else fails, Peanut Butter Spoon.

3) A $1,000 Day in London for $100 | New York Times

Ever wish you could plan a day fit for a king and actually live it, without leaving a huge dent in your wallet? NYT Travel contributor Seth Kugel set out to live a $1,000 day in London for only $100, or close to that. There’s still PLENTY of great stuff packed in there, even on a budget. This is our kind of travel. 

4) 17 Things You Must Do in DC This Fall | Thrillist

It’s officially fall: that means falling leaves, sweaters, and a TON of events in the city! From arts and crafts fairs (we’re pumped for Crafty Bastards) to beerfests, there is never a lack of activities to do (including some free ones). 

5) More than half of the world's population is still offline | Mashable

According to the United Nations Broadband Commission’s most recent findings, and perhaps much to our disbelief, it seems that 57% of the world’s population does not use the internet actively. This means that there are 4 billion people out there not using the internet due to many factors, such as language, access, and poverty. Who else is ready to cut back on the aimless Instagram scrolling now?