Healthy eating doesn’t automatically have to mean flavorless kale and a juice cleanse, nor does a quick meal need to qualify as fried food. Say hello to CAVA; the combination of fresh food and speedy service.
If you’re ravenous or start to salivate as you read this, don’t’ worry, there’s plenty of opportunities for you to pick up a CAVA meal in the city. Following a grueling training session at Barry’s Bootcamp – we’re still recovering, thank you very much – Downtown visited the brand’s Union Square branch for a green boost.
The CAVA model was created with efficiency in mind. Pick a salad base from a variety of options, add a choice of meat, some rice if you want it, a range of exotic vegetables and saucy add-ons, including hummus and tzatziki. Finish off with crispy corn strips on top and you’ll never want a plain old Caesar salad again.
Although the concept may sound rudimentary, the food is anything but. One of the main aspects of any NYC foodie venue is its level of ‘instagrammability’ and CAVA is #nofilter. Garden-fresh and compelling with a Mediterranean zest, your meal will look as beautiful as it tastes.
The brand is grab-and-go friendly, built for NYC speed, with two locations in the city. Download the in-house app and you’ll be able to add credit for pre-orders, as well as personalize your meal and drink ahead of arrival.
Speaking of things to quench your thirst with, foodies can also cherry-pick from a range of cold juices, classic Pellegrino sparkling water and other liquid delights including unsweetened tea.
Order and pay through the app, set a pickup time and get your goodies. The ultimate lunch place if you’re in a hurry, need multiple meals for yourself and work colleagues, or simply just don’t like waiting in line for your food.
Healthy, quick and easy; it’s the CAVA way and we love it. And others are too. CAVA is available in seven states throughout the US, Los Angeles being their most popular city — they’ve just opened a 7th spot at the University of Southern California! So if you find yourself on the opposite coast, you’re still able to enjoy the fresh concoctions from CAVA at multiple locations. Now, when it the third one opening in NYC, is all we ask?
Check out where to find your CAVA in NYC or beyond right here.
Based out of Los Angeles — and supposedly originally from Outer Space — Mac Sabbath is a mash-up of fast food and the assumed originators of heavy metal, Black Sabbath. Part of a “dinner rock revolution,” Mac Sabbath is certain to entertain hard rock fans and pop culture devotees alike. The group’s live show offers as much aurally as it does visually, full of one-of-a-kind props and also the songs that first made Ozzy Osbourne a big deal in the 1970s.
On Mar. 29, as part of the Mockstrosity Tour 2017, Mac Sabbath will be making an area appearance at Le Poisson Rouge; one night earlier they can be seen at Montclair’s Wellmont Theater. The tour also features the world’s only heavy metal mariachi band, Metalachi, and the Ned Flanders-themed Okilly Dokilly. Just in time for the tour, Mac Sabbath has released a coloring book, which includes a 7″ featuring the band’s first studio recording.
Downtown had the pleasure of speaking with Mac Sabbath manager Mike Odd, who handles vocalist Ronald Osbourne, guitarist Slayer MacCheeze, bassist Grimalice and drummer The Catburglar. Thankfully Mike keeps the intergalactic quartet in check. Visit www.officialmacsabbath.com for more info.
What do you remember about the first gig you ever played in New York City?
Mike Odd: The first time was The Knitting Factory in Brooklyn. I remember wondering if anyone would show up as it was a new market for us at the time and then by the time I got to the venue there was a big line outside and I was so grateful. Came to find out it was totally sold-out and that was a line of people that were not even going to be able to get in! It was a real shock to me. Speaking of shocks, we went to Coney Island the next day and Grimalice could barely fit in the pretzel car at the spook house. Once Slayer MacCheeze and three carnies and I squeezed him in with a crow bar and a stick of butter, he was on his way. I have this clear picture of him emerging on the other side terrified and sweating. If there is one thing I have learned about carnival spook houses, it’s that the less money they spend on the outside the more they spend on the inside, so always pick the one that looks worse!
Do you have a favorite song in your set to perform live?
Mike Odd: Well, I am just the manager Of Mac Sabbath. They don’t do interviews. We are talking about mutated creatures with time travel disorders so this would not end up making sense if you were talking to them, but one of my favorite songs is “Organic Funeral.” In the words of Ronald Osbourne, “It’s about the death of real food.” I find it to be the most informative about fast food. If you look up some of the chemicals mentioned in this song and the common use of them is American culture, it’s quite alarming. It’s speaks for itself. [Editor’s Note: The song can be heard here.]
Do you have any original or non-metal music projects going on besides this one?
Mike Odd: Outside of managing Mac Sabbath I do perform in my own band Rosemary’s Billygoat. I’ve been delivering my own brand of theatrical monster horror rock for over a quarter of a century. This is why Ronald picked me for this strange task. You can check out our little “Hobbit” video if you like and our new record Psychobillygoat should be out later this year.
Mike Odd: I am an old-time horror fanatic. I love the black and white universal monsters mainly. I have a lot of friends in the horror scene as I have a horror-themed belt buckle company called Monster Buckles and I do some horror hosting under the name “Doctor Odd,” so really what I would like to do next is to collaborate with some of these folks and take a crack at making an old fashioned type of horror film. A friend of mine, Gris Grimly, made a film called Cannibal Flesh Riot. This is my favorite short film of all-time and pays tribute to these films in a new way that no one is doing. I find it so inspirational and would love to get involved with something like that.
Is there a restaurant or attraction you hope to get to while you’re in New York?
Mike Odd: Well. I looooooove Jekyll and Hyde’s. The one with the multiple levels and floor show. It’s worth waiting and sitting down at a table and having time to walk each floor and see all mechanical monsters and spooky fare they have to offer. I have must admit to having uncontrollable fits of laughter there!
Finally, any last words for the kids?
Mike Odd: I have more than words for the kids! As a matter of fact, I’m proud to say Mac Sabbath’s first release is a COLORING BOOK! Chock full of Mac Monster madness, mazes and activities! During the Mockstrosity tour, only available at the shows!
Although the concept may sound rudimentary, the food is anything but. One of the main aspects of any NYC foodie venue is its level of ‘instagrammability’ and CAVA is #nofilter. Garden-fresh and compelling with a Mediterranean zest, your meal will look as beautiful as it tastes.
Healthy, quick and easy; it’s the CAVA way and we love it. And others are too. CAVA is available in seven states throughout the US, Los Angeles being their most popular city — they’ve just opened a 7th spot at the University of Southern California! So if you find yourself on the opposite coast, you’re still able to enjoy the fresh concoctions from CAVA at multiple locations. Now, when it the third one opening in NYC, is all we ask?
