Washington-based Cava Grill is poised to become an even bigger brand. The fast-casual Mediterranean concept from Ted Xenohristos, Ike Grigoropoulos, and chef Dimitri Moshovitis just announced another $45 million in funding from existing partner Swan & Legend Ventures and Revolution Growth, both based in DC. Cava recently received $16 million in investments, which bolstered expansion to Los Angeles.
“Everyone saw the positive momentum we were having and proposed the idea,” says CEO Brett Schulman. “Now we can take Cava to other markets sooner rather than later.”
As of now Cava Grill has 11 area locations, with branches opening soon in Dupont Circle, Silver Spring, and their first California location in West Hollywood. Schulman says a number of other Washington ventures are in the works, though the team isn’t yet ready to announce. More markets on the East and West coasts are also being scouted.
The new funding also affects Cava’s line of dips and spreads, sold at Whole Foods and other shops. The team plans to move the production kitchen in Rockville to a larger facility soon, and is also building another in Los Angeles to hit the local market on the opposite coast.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
