Naf Naf Middle Eastern Grill to Expand in South Florida

Naf Naf has opened its first South Florida location, and two more are on the way

Neil Cooney
By Neil Cooney Add a Comment

Headquartered in Chicago, fast casual chain Naf Naf Middle Eastern Grill has locations in several states, particularly in the Midwest, and is preparing to open a total of three locations over the course of three years here in South Florida. The first of these opened in Pembroke Pines this spring.

“I grew up with this food,” franchisee Bassam Fares told What Now in a phone call on Wednesday afternoon. “So it was always a dream for me to open a restaurant like this.”

Fares has built franchise experience with brands like Subway, working for a while in hospital systems, until 2020 and the COVID-19 pandemic brought him, like so many others, back to the drawing board.

“I searched for multiple Middle Eastern restaurants that had some of my favorite foods, like shawarma and falafels, and I tried every single one to find the most authentic brand,” Fares said in a recent press release. “Eventually, I found Naf Naf and went to Chicago to try it out. I knew right away it was the one.”

The name means “fan the flame,” and that’s what Fares is looking to do with the brand in South Florida. The recent press release names several South Florida spots for possible future locations, including Fort Lauderdale and North Miami.

Naf Naf features a build-your-own approach to pita sandwiches and bowls, with grains like basmati rice and couscous, salad greens, and spreads like hummus and Baba Ghanoush—plus proteins like falafel, Chicken Shawarma, Middle Eastern Steak, and Crispy Chicken Schnitzel. Toppings include Sumac Onions, Purple Cabbage, Middle Eastern Pickles and Chopped Tomato Cucumber Salad.

Visit the Pembroke Pines Naf Naf Middle Eastern Grill at 213 N Hiatus Road. It’s open from 11 a.m. to 9 p.m. daily.

Photo: Official

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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