Cava Is Dead, Long Live Cava Bodega

JP McMahon, Cava Restaurant
October 2017: Looking for new stories in food? Any Given Food is now Ken on Food. Check the new food blog here, and follow me on Twitter @kenonfood. On Instagram? Find me here.

JP McMahon, Cava Restaurant

Last November, myself and Mrs. Any Given Food-to-be (she’s got about 4 months or so left with that name) had one of the best tapas-fuelled nights out at Cava in Galway in its then Dominic Street residence, next to Aniar. In typical fashion we ordered a little of this, a little of that, a platter of this, a bottle of that, having no idea what the portions would be like and not at all expecting that we would need to pull in a second table or spend an hour walking around Galway after the meal trying to recover.

Bottom line, it was a top night of food, great atmosphere all with lovely service – the complete package for us. We picked up lunch from them at the Food & Wine Show in the RDS in December but less than  two months later, however, owners JP McMahon and Drigín Gaffey closed the doors.

Flash forward to May of this year and it was announced that Cava would be coming back, the pair in talks to take over the old Mustard unit on Middle Street in Galway’s Latin Quarter, opposite the Cornstore. Skip to the present and the newly named Cava Bodega is in the final stretches towards opening for the middle of next month, taking residence over two floors which includes a new Pinchos Bar on the upper floor with seating for 20 while the downstairs level will have seating for 40 with a more cellar-like feel.In terms of the menu, JP McMahon has said

Our new menu is being kept under wraps for now but there will be some nose-to-tail additions . We’ll continue to work closely with farmers such as Castlemine and The Friendly Farmer and Gannet Fishmongers. We will also looking into historical food link between Ireland and Spain and trying to draw on our shared cultural heritage. Smoking, salting, curing and pickling will feature on the menu. Myself and my team of chefs will endeavor to probe the boundaries of Spanish and Irish food in relation to a wider European context. It will be local food through the lens of contemporary global food trends: Small plates of taste and texture with a little bit of theatre. This is the way forward for food as I see it.

I’m aiming to be in Galway for the Galway Theatre Festival around the first week of October and all going well, I’ll be hitting that menu with gusto, even if I’ve to do it by myself!

Written by Ken McGuire
Writes and talks a lot about food, spending way too much time in the kitchen or behind the lens taking photos. Digital Media Specialist by day, broadcaster by night, living in Kilkenny with Mrs. Any Given Food and two crazy rescue hounds.