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    CAVA Launches First Innovation Kitchen

  • Industry News August 19, 2019
    Cava
    For those CAVA fanatics who are not based in Washington, DC, the brand’s long-term vision is that fan favorites from The Innovation Kitchen will be rolled out to restaurants around the country.

    Rooted in CAVA’s DNA is a rich history of culinary exploration and flavor seeking curiosity. From helping to bring hummus, harissa, and tzatziki to the masses, to leading with bold ingredients like Fresno peppers and spicy lamb meatballs—CAVA has always pushed forward with new ways to help their guests Discover the Power of Food.

    Taking another bold step in this direction—on Monday, August 19—CAVA will relaunch its Dupont restaurant as The Innovation Kitchen—a hub for testing all new culinary explorations direct from co-founder and head chef, Dimitri Moshovitis. The Innovation Kitchen will be the first restaurant in CAVA’s 80-plus fleet of stores to feature and serve new ingredients and recipes.

    The transformed location will also be unveiling the first digital menu boards in the brand’s history—aimed at providing guests with a new, elevated ordering experience. To celebrate the opening, The Innovation Kitchen will launch with three new items, including the brand’s first protein in almost five years—Harissa Honey Chicken featuring Madhava organic amber honey, a clean label project ingredient.

    The Harissa Honey Chicken will pair the delicate flavor of Madhava honey with the fiery punch of CAVA Harissa for a truly mind-blowing new protein. Alongside that, CAVA will also begin testing a new, vegan, garlic dressing—made from the aquafaba [read: water] of the chickpeas used in the restaurant. Lastly, the brand will be testing crispy chickpeas as a savory topping.

    For those CAVA fanatics who are not based in Washington, DC, the brand’s long-term vision is that fan favorites from The Innovation Kitchen will be rolled out to restaurants around the country.

     

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