The first time I tried Cava Grill I was with non-vegan friends at the Villiage at Topanga location. I was told it was another Chipotle-style Mediterranean restaurant much like Yalla Mediterranean.

Are you wondering why I used "Chipotle style" in my last two write-ups and not Subway—the pioneers in the build-your-own dish revolution.

Reason being unlike Subway, Chipotle based their concept on using locally sourced ingredients, sustainable resources and whole foods-whether I agree or disagree with some of their choices.

Cava Grill takes it's a step further; they use appealing industrial design aesthetics, seasonal dishes and small versus large production batches. While adhering to societal advances in dietary changes, their menus tote gluten-free, dairy-free, vegetarian, vegan and even soy-free.

They use modern concepts with traditional flavors to create a decent priced meal for our on-the-go culture.

This past Saturday I was able to bring a few friends to the Westwood location to try their vegan–and for one of us–vegetarian options. Our table was beautiful, no two dishes looked the same. A kudos to Cava for having enough variety.

Lots of veggie options, the sauces were on-point; especially the lemon herb, the falafels were hearty, but not too dense and the plethora of lemonade/juice options intriguingly expansive. My favorite currently being the carrot ginger with the basil apple cardamon trailing not too far behind.