Paperwork Submitted for New CAVA Location in Doral

The fast-casual Mediterranean chain is approaching 30 locations in Florida
Photo: Official

CAVA, a major fast-casual Mediterranean chain with more than 360 locations, is making its initial arrival in the South Florida market. In addition to the long-awaited CAVA in Plantation, and an Aventura location for which documents have already been submitted, What Now has found recent plan review documents submitted by CAVA Holding Group that show a new location opening in Doral, at 10850 NW 41st Street, Suite 410.

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The new location would be situated west of the intersection with Northwest 107th Avenue, around, which is already home to community of restaurants like Los Verdes Doral, Doral Steakhouse, Taco Bell, and Los Parrilleros Restaurant.

CAVA’s menu includes bows like the Steak + Harissa (Steak, Crazy Feta®, red pepper hummus, tomato + onion, cucumber, feta, cabbage slaw, brown rice, greens, harissa vinaigrette); Pitas like the Crispy Falafel (Falafel, hummus, roasted eggplant, pickles, cabbage slaw, tomato + onion, garlic dressing, skhug); a selection of sides like Garlic Ranch Pita Chips, Hummus, and Harissa; and desserts like the Greyston Blondie (A blondie with a super soft, almost-gooey inside. Handcrafted by Greyston Bakery for CAVA).

“We serve delicious and healthful Mediterranean meals,” says the CAVA website. “Individual customization is core to the CAVA experience: choose from an abundant spread, layer as many toppings as you’d like, and add a side of pita on us. It’s all about the complete satisfaction here.”

You can keep up with CAVA news by following @cava on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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