In the summer of 2006, long-time friends Ike Grigoropolous, Ted Xenohristos, and chef Dimitri Moshovitis came up with the idea for Cava Mezze over coffee.

As three children of Greek immigrants and life-long residents of the DC Metro Area, they aimed to bring

mezze-style dining from their parents’ home in the Mediterranean to their Washington DC. Despite opening their

first Cava Mezze in a quiet shopping center outside the city, the restaurant thrived as a neighborhood hangout.

From hand-building tables, to smashing tiles, each founder and their family poured every ounce

of their effort into making their first restaurant a success.

Ten years later, Cava Mezze is continually growing, including new sister concepts julii and
Melina both located in pike and rose.

A fast-casual spin-off, Cava Grill, serves fresh, healthful, and savor-worthy meals in 380 locations across the country. Cava dips and spreads are also sold in Whole Foods Market and other organic markets throughout the country.