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  • In all honesty if I was reviewing this restaurant BEFORE the Black Hoof had opened, it might have been bumped up a star despite the fact that there are not an overabundance of similarities of style, but only because of the lack of items like Sweetbreads, Jamon Iberico, and creative charcuterie like dishes in the city. This is no longer a problem Toronto has, and the last time I went here, my appreciation/tolerance had faded. Cava is still a good restaurant, it has a varied and interesting selection of Tapas plates, with many of the best focused on seafood (the two sardines is great, the octopus is meh). It has a great wine menu and at least one (Tyler) great and knowledgeable sommelier/server. The only problem is that none of this has ever added up for me to a completely satisfying meal. I usually have at least one really goo dish here (lamb is great), one very dissapointing one (sweetbreads were badly matched to their sauce and compared to the unbelievable ones I had tried at Black hoof the week before were just boring) and the rest will be...well, I don't remember the rest. So: Cava is not bad, and I am sure it is *possible* to have a great meal here, if you luck out on the right choices, but it is far from guaranteed, and there are too many missteps for me to spend any more time or money here.
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