The chicken and beef kabob plate ($18.99) is made with two skewers of marinated chicken breast and beef sirloin and served with Mediterranean rice, Nadia's salad, pita and garlic sauce. (Jovanna Aguilar/Community Impact)
When Abbas Kataya stepped into Nadia's Mediterranean Grill during a visit from the United Kingdom, he didn’t expect a casual stop to turn into a life-changing decision. However, in 2016, when his mother's cousin, Nadia, shared plans to retire and offered him the restaurant, Kataya saw more than a business opportunity, he saw a continuation of a family legacy.
Drawing on nearly a decade of experience in the restaurant industry and ownership of two eateries in the U.K., Kataya took the reins of the Mediterranean staple bringing international perspective and deep rooted tradition to a restaurant that still carries the family name.
Nadia's Mediterranean Grill relocated to Gosling Road six months ago. (Courtesy Nicolas Pfeifer/Aero Tex Solutions)
What's special about it?
At Nadia's Mediterranean Grill customers can find home-style cooking with fresh ingredients locally sourced by Kataya himself.
“I go myself every Thursday, I pick up all the ingredients, and the chicken, and then the beef, and the vegetables,” Kataya said.
Kataya said he prides himself in the quality of his cooking as every dish is made to order, ensuring fresh cooking and zero waste.
Under his ownership Kataya said he modified the restaurant's recipes to fit his U.K. restaurant’s style of cooking with spices from Turkey.
“I can almost do it with my eyes closed,” Kataya said.
Though the restaurant relocated about six months ago, it still serves the Spring-Klein community.
Craving Mediterranean food?
As the restaurant evolves with its customers, Kataya said his recipes today are catered to the community Mediterranean favorites.
Nadias offers appetizers from homemade hummus and baba ghanoush to tabbouleh made with a mix of parsley, tomatoes, wheat, lemon juice and extra virgin olive oil. (Jovanna Aguilar/Community Impact)
Starting with its homemade hummus, made with blended chickpeas, tahini and lemon juice with a hint of garlic and topped with extra virgin olive oil and served with pita, Kataya said every dish at Nadias is created with passion.
Among its various Mediterranean dishes, the chicken kabob and gyro plates are customer favorites often enjoyed by the community. Focusing on quality, Nadia’s has a limited menu filled with a variety of choices, including its mixed grill and falafel plate.
For dessert, Nadia's offers baklava delights, a pastry dessert made up of layers of crispy phyllo dough, chopped nuts and honey syrup. (Jovanna Aguilar/Community Impact)
For dessert, the eatery serves baklava delights, a pastry dessert made up of layers of crispy phyllo dough, chopped nuts and honey syrup.
