“Hummus — among other traditional dips and spreads — were commonplace in my home when I was a kid,” Moshovitis told Citizine. “For me, the secret is the right balance of flavor and texture. Knowing how much garlic and lemon to use is something we have definitely mastered at CAVA.”
If he’s not eating his own creations, the chef enjoys mezze-style dishes, like the one named after him at Cava Mezze, CAVA’s full-service restaurant in DC: “it’s the ‘Chef D’ and includes three lamb chops, two chicken souvlaki, four grilled meatballs, gyro, fries, tzatziki, pita, onions, and tomatoes.”
When it comes to LA, Moshovitis has some go-to Mediterranean spots. Prepare to start planning your next local getaway when you’re done reading.