Industry News | October 12, 2015

Cava Grill Set to Open First West Coast Location

image used with permission.

Cava Grill will open its first of two locations outside its home market of the Washington, D.C., metro area at Westfield’s the Village at Topanga in Woodland Hills, California. A second location at 1073 Broxton Avenue in the Westwood neighborhood will follow in the coming months, along with a production kitchen to produce Cava’s beloved line of dips and spreads. 

Cava Grill’s west coast locations will feature an expanded open-kitchen layout; local beer and wine on tap; new menu items including seasonal vegetables roasted in Cava's stone-fired ovens; and rotating seasonal soups, juices, and teas made from scratch in-house daily. In addition, Cava will be expanding its line of small-batch dips and spreads to Whole Foods Markets in the Los Angeles area in the coming months.

As with the existing east coast locations, Cava will incorporate local community partners representative of Cava's commitment to innovation, evolution, and attentiveness within fast-casual dining in its dining options. For its west coast locations, Cava enlisted Sugarbloom Bakery, who will be producing a brown butter cookie with three chocolates; San Miguel Produce, who will provide quality and local kale for Cava’s signature Super Greens salad blend; and Imperfectly Delicious Produce Program, who will offer imperfect fruits and vegetables for the vegetable-centric menu. Cava is also teaming up with LA Kitchen to hire graduates from its culinary program and Chefs to End Hunger to redistribute excess prepared food to local food banks. 

In keeping with Cava Grill's opening tradition, the public will be invited to celebrate the new eatery with Community Day to enjoy a free lunch and dinner (grain bowls, salads, pitas) with encouraged donation to local community partners: Garden School Foundation and the Topanga Police Department’s new Healthy Lifestyle Program. 

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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