After nearly two years of construction, owner Peter Tabibian hopes to open the restaurant in the next two to three weeks. He said an inspector asked for a few more fixes before the final occupancy permit is granted. Tabibian thinks the timing should be better with a March opening anyway, considering it may not be as cold outside.
“I think it’s better to open when it’s a little bit warmer,” he said. “When you open, you want to open with a big bang. It’s not as good when it’s winter.”