Originating in the Spanish community of Andalusia, the art of flamenco blends the rapid rhythms of Spanish guitar music with the equally energetic footwork of skilled dancers. Under the direction of flamenco devotee Pepe Canto, both legendary and budding flamenco dancers grace the stage at Cava Restaurant. Three nights a week, joyful strumming and stomping reverberates against the brick walls and vaulted brick ceiling of a dining room perfumed with the scent of chef Francisco Mateo's Spanish cuisine.

Another Andalusian original, Francisco relies on local ingredients to create Spanish dishes, such as filet mignon with Spanish blue cheese sauce. He meticulously assembles platters of Serrano ham, cheese, and chorizo, or prepares squid in its own ink, rather than tapping the ink reserves J.D. Sallinger kept on hand to write cease-and-desist letters instead of novels. Cava's bartenders complement Francisco's cuisine with wine from a list heavy on Spanish varietals, as well as other selections from around the world.