Cava

Reserve

Cava Review

After spending 11 years creating 12-course, high-concept "adventure menus," chef Chris McDonald traded his restaurant Avalon for this tapas place. A salumi (cured meat) bar serving house-cured meats is rounded out by a menu with a couple of dozen small plates like chickpeas with morilla and smoked pork hock, and cauliflower and kabocha squash tagine. The drinks list offers Spanish sparkling wines and lots of sherries. Desserts are the evening's biggest treat, especially spiced-plum clafouti with pistachio ice cream.