WHO IS MEZEH
Mezeh is Natural Freshness combined with a Unique Boldness unlike anything else. Our open kitchen is a testimony to this natural conviction, which customers are able to watch our chefs prepare unique bold combinations in small batches to uphold our commit of serving our food as fresh as possible. There’s nothing cookie-cutter about Mezeh’s uncompromising approach to providing customers with a premium chef driven fast-casual dining experience. While each of our locations have a similar aesthetic, each is unique in its own and tailored to maximize the environment in order to create an inviting atmosphere. We are constantly evolving, constantly experimenting, and will never waver in our commitment to provide fresh, bold, and natural high-quality food with a price point and environment that is unmatched by our competition.
Our Food
Mezeh’s food is made in-house every day using fresh, natural, and bold ingredients. Our chefs are at work early each morning chopping, slicing, sautéing, braising, caramelizing, blending, marinating, grilling, pickling, infusing, searing … and most importantly creating original offerings from traditional recipes each day. Our chefs are committed to serve the freshest options using natural fresh herbs, vegetables and proteins while creating the boldest flavors. No hormones, no preservatives, and no additives are used when preparing Mezeh food. Our chefs only use pure 100% olive oil in everything they prepare. We soak our chickpeas overnight, then create the most flavorful falafel you will ever taste by using the freshest ingredients. Our pita does not come out of a bag, our chefs will proof the bread overnight then bake our pitas fresh right before your eyes throughout the day. There is nothing like the smell and taste of fresh pita bread.
Mezeh’s all-natural, no added hormones, no antibiotics, GMO free Halal chicken and steak are marinated overnight in our special blends of Mediterranean seasonings to create our unique bold flavorings. The chefs are busy braising lamb for several hours until it becomes so tender it falls off the bone, juicy and ready for eating. When our chefs are not prepping, cooking or grilling, they are busy pickling our own pickled turnips, pickled beets and pickled onions for our guest. Mezeh chefs are proud to state everything is made fresh in small batches from scratch with natural bold flavors. This is our commitment each and every day to our guest.
What is Mezeh, Mezze, Mazze, Maza, Meze
Mezeh -which can mean taste, flavor, nibble, relish, or even small plate in several different countries in the Eastern part of the Mediterranean. The word is found in all cuisines of the former Ottoman Empire and comes from the Turkish word “meze”, it may have been derived from the Persian word “maze” or from the Arabic word “mazmiz”. It also may have come from the Assyrian word “mez”. The Mezeh tradition extends from the Turkey (Turkish) into the Balkans, Greece, and other countries surrounding the Mediterranean Sea such as the Middle East and North Africa.
Mezeh is a collection of all the above definitions. It is the brainchild of Saleh Mohamadi, Steve Walker and Tai Chiao – with an idea as bold as their flavors: to provide customers fresh, created-in-house daily, exceptionally crafted Mediterranean food at a great price in an environment that pushes the fast-casual envelope. We like to think of it as a modern-day interpretation of the traditional mezze table. We are constantly evolving, constantly experimenting, and will never waver in our commitment to provide fresh, bold, natural high-quality food with a price point and environment that is unmatched by our competition.
