“It can be more expensive, but the quality is better. “We believe in supporting the local economy and hope other restaurants follow suit,” says Srouji. Like others, Aviva is seeing an uptick in consumers seeking local produce. Fresh rosemary is used to season the chicken and Italian parsley is included in salads and as a garnish in many dishes. Herbs are a key ingredient in many dishes. “We also have grilled broccoli, squash, zucchini and eggplant, and our ratatouille is fantastic.” “We go through three cases of lemons a day, as this is our most used produce item,” says Srouji. All salads incorporate fresh garlic and dressings include extra virgin olive oil and fresh squeezed lemon juice. Signature menu items include tabbouleh salad with parsley, cucumber, tomato, red onion, and green and red bell peppers. “We think the quality is better locally, and we’re all about giving back to the community and supporting Georgia’s economy,” says Srouji.Īs produce prices rise, the restaurant will compensate by increasing food prices, but only by marginal amounts. Only local produce is utilized to help support the local economy and due to the quality standards. The restaurant sources produce at a local farmers market south of the airport three times a week. “We also have a juice bar, so bananas, beets, green apples, oranges, kale and spinach are hallmarks of this,” says Srouji. After picking up the business under his father’s wing, he came on full time and helped to simplify the menu to core dishes and to specify the brand. Italian parsley, cucumber, tomato, onion, red and green pepper, garlic and organic spring mix are used in abundance in the restaurant’s signature dishes, along with lemons, eggplant, and 4×6 and Roma tomatoes. In 2013 Kameel brought on his son Nas, who had just graduated with a business degree from UGA and whose active and healthful lifestyle also reflected the principles that drive Aviva by Kameel. “Produce is a focus in our restaurants to the point where our walk-in cooler looks like a farmers market.” “We attribute that to our food and customer service,” says general manager Nas Srouji. 1 both on Yelp and Trip Advisor out of 3,400 restaurants in the region. Opened in October of 2012, Aviva by Kameel is an authentic restaurant offering Middle Eastern cuisine centered around local produce. Restaurants accounted for almost 380,000 jobs in the state in 2013, with projected job growth of 14 percent by 2023.This healthy climate resulted in a number of produce-centric eateries in the city in recent years, one of which was Aviva by Kameel. 2022 Marketing Excellence Award WinnersĪccording to the most recent statistics from the Washington, D.C.-based National Restaurant Association, in 2011 there were more than 16,000 eating places in Georgia, and these restaurants were estimated to register $16 billion in sales in 2013.Research Perspective/Comments and Analysis.These are the Top 10 highest-rated Atlanta restaurants on TripAdvisor:įind more highly-rated Atlanta restaurants here. With nearly 800 reviews, Aviva by Kameel has eared a 5 out of 5-star rating. Read more about the Aviva by Kameel story here. His mother instilled culinary principles in Kameel that he has carried throughout his career as a Chef and Restaurateur.” He eagerly helped his mother and sisters make family meals that were often served to extended family and neighbors. Born in Nazareth, as the youngest of 11 children, Kameel Srouji’s passion for food began at an early age. Here’s what you should know about the Chef and Restaurateur behind the Mediterranean restaurant, located inside the Mall of Peachtree Center: “Aviva by Kameel has been the culmination of a life’s work that is now growing into the next generation. So, which one scored the highest rating in Atlanta? The travel info hub keeps tabs on restaurants in each city, complete with reviews, menu items, price ranges, a description and more. Atlanta has tons of great places to eat, but only one of them can be the best.
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