Chef Barbode Soudi, former chef de cuisine at Alo and intern at The French Laundry, is set to open a new kebab shop called Mozy’s Charcoal in Toronto’s Liberty Village at 114 Atlantic Ave.
The new restaurant is set to move into the former home of Liberty Shawarma, according to Toronto Life. This is a massive achievement for Soudi, who has spent the past four years running a private dinner service named Sima, which reflects his mother’s elegance. Mozy’s Charcoal, named after his father to honor his straightforward nature, is coming to fruition with help from Greg Bourolias, owner of the Burger Drops and a close friend. Soudi’s long-term vision is to combine both concepts under one roof, with a casual kebab counter up front and a formal sit-down restaurant in the back. A sign on the building notes that the new restaurant is likely to open in Fall 2025.
Mozy’s Charcoal will focus on charcoal grilling, inspired by Soudi’s Iranian roots and his dedication to refining kebab techniques. The menu will feature Toronto-inspired kebab variations, such as cumin-lamb with Chinese influences, peanut satay skewers wrapped in pita with Thai basil and pineapple, and traditional Iranian koobideh. A standout offering is expected to be rotisserie-style chicken cooked over charcoal on grills imported from Portugal, presenting a unique cooking approach and flavor profile not commonly found in other local restaurants. The emphasis on charcoal cooking will differentiate Mozy’s from classic kebab shops in the city.
The new concept will be an excellent fit for Liberty Village, a neighborhood known for its mix of modern tastes and creative energy. With its Toronto-inspired kebabs, unique charcoal grilling methods, and a casual yet thoughtful concept, the shop aligns with the area’s appetite for diverse, high-quality food. Chef Barbode Soudi’s fine-dining background also adds appeal for residents seeking elevated yet approachable dining options in a fast-growing culinary hub.
