“The history of this place has not been good,” admitted owner Farhad Assari, a former international investment banker who left a lucrative gig in Dubai to move closer to his family and pursue his culinary dreams. Like many other food entrepreneurs these days, Assari started small — launching several food trucks that served hearty world cuisine — before trying to translate his street success into a four-walls-and-a-roof restaurant.
Despite the building’s ignominious past and off-the-beaten-path location near Four Mile Run, Assari said he couldn’t imagine opening the restaurant anywhere else.
