Some of the most interesting dishes come from Eastern Europe and here in Atlanta live two restaurants where those foreign cuisines thrive and have gone unnoticed.
Mediterranean Grill and Taverna Plaka have developed their business and embody the origins of their establishments through their distinctive food, style and atmosphere.
Mediterranean Grill:
When wanting to take a journey through Mediterranean worlds, visiting this establishment would be a wise investment. They have a vast variety of dishes that would cause a cultural explosion in the mouth. This restaurant is built off tradition and that trend is passed along to every ingredient.
Q: Describe your restaurant?
Faris Mousa: “Mediterranean Grill was established in 2000 by Said Mousa- a Palestinian Chef who moved from Chicago to start his own restaurant. We offer mainstream Mediterranean dishes such as gyro, falafel, hummus, chicken kabobs, etc. Our menu covers dishes from various countries that border the Mediterranean Sea (From Spain to Jerusalem).
Which Caters to Your Liking?
Different dishes that can be catered for customers:
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Q: How did you get started in this kind of cuisine business? Did your background influence it?
F. Mousa: “Mousa got started in the ethnic cuisine business at the tender age of 19 when he first arrived in Chicago from his native country of Palestine. His story epitomizes the classic “American Dream” ideal. He came to the United States to escape the war-stricken environment that he grew up in. He started as a busboy at a Mediterranean Restaurant in the early 70’s, and worked his way up to a sous chef at a 5 star Hotel that specialized in mediterranean cuisine. Fast forward 40 years, and Said is currently the proud owner and founder of Mediterranean Grill.
Q: What are some of the most desired dishes your restaurant makes?
F. Mousa: “Everybody loves the gyro (thinly sliced beef and lamb slices). That is definitely our number one seller. The second most popular dish would have to be the chicken kabob sandwich/plate. We also have a very popular item that Said invented known as “Greek potatoes.” They are fried potato cubes tossed in garlic powder, salt, parsley and a special red wine vinaigrette mix.”
Q: Is your cuisine created as authentically as possible in relation to the specific origin country? If yes, what are some processes to make the food?
F. Mousa: “We offer mainstream Mediterranean dishes, however, the recipes are authentic. Everything is made from scratch in our central kitchen in Decatur. Everything is also made daily in our central kitchen. For instance, our lamb shanks are braised in olive oil before we broil them in vegetable broth and various herbs. For our award-winning hummus, we broil our chickpeas for almost two hours before they are thrown into the blender with different spices.”
Q: Why do you believe it’s important to bring culture to Atlanta through food?
F. Mousa: “As I previously stated, bringing culture to Atlanta through food breaks racial, political and social boundaries. People temporarily forget about their differences when they’re indulging in great food. The next step is to try to get our customers of different races, religions, genders, etc. to permanently set aside their differences, and coexist as the one beautiful human race that we were meant to be.”
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Q: Describe your establishment?
Filliops: “Taverna Plaka is a Greek restaurant, we opened in late 2002, and are currently under new management as of May 2014. We want to offer a unique experience and featuring Greek, Eastern European, Middle Eastern food and entertainment.”
Q: How did you get started in this kind of cuisine business? Did your background influence it?
Filliops: “There’s a strong Greek community in Atlanta therefore that was the inspiration behind opening Taverna Plaka.”
Q: Why would students enjoy coming to your restaurant?
Filliops: “Students would enjoy Taverna Plaka’s atmosphere because is the late night club scene, belly dancers, hookah, and DJ on Fridays and Saturdays.”
Q: What makes your restaurant unique compared to other Eastern European restaurants in the area aside from the type of cuisine?
Filliops: “Our restaurant is unique because you can dance on tables, throw napkins, and break plates.”
Q: Is your cuisine created as authentically as possible in relation to the specific origin country?
Filliops: “We purchase our food from senders that receive the product directly from Greece. Some of our most popular dishes are the Saganaki (flaming cheese) and marinated grilled lamb chops.”
