Words by Elaine Wu
For brothers Saif and Jordan Makableh, the success of Mazra, their wildly popular fast-casual Mediterranean restaurant, has been quite the surprise. After being ranked No. 2 on Yelp’s Top 100 Places to Eat in the U.S. in 2021, less than a year after opening, the duo had no idea what they were in for. “We were panicking because we were so busy,” Saif remembers. “The line would wrap around the building and we were still getting good reviews!” Despite Mazra’s popularity, he still saw room for improvement. “We thought our chances of surviving were low,” Saif admitted.
But after four years and a move to a larger space in Redwood City earlier this year—the original San Bruno location is undergoing major renovations and set to reopen in 2025—Mazra is going stronger than ever. “I’m always telling Jordan that I can’t believe our success,” Saif says. “We’re at about 80 percent of where I want our food to be. You always want things to be better.”
Mazra got its start after Jordan and Saif’s father decided to close his small neighborhood grocery store in San Bruno. Saif convinced his dad to let him try opening a restaurant in the space. As a young adult, he had spent three years in Australia working for an uncle and Saif missed the barbecue culture there. “They barbecue a lot in Australia and you learn a lot about it,” he shares. “We use the charcoal grill at the restaurant because the char is something you can’t get from a gas grill. I hate when you can’t taste the char. It’s so simple and so good.”
Saif also loved how food from the Levant region of the Middle East, which includes Lebanon, Jordan and Iran, was more prevalent in Australia than it is in the Bay Area, thanks to the large Lebanese population. “I was used to Middle Eastern eateries being little falafel shops here in the States,” he says. “But over there, Middle Eastern restaurants are about quality food served in a vibrant yet casual setting. Everything, from the food to the décor, was more vibrant. I thought people would enjoy that in the Bay Area as well.”
As a self-taught cook who has always loved to eat, Saif has manned Mazra’s kitchen from day one, developing, researching and, to this day, tinkering with the most finite details of a dish to make it better. “Our obsession is with the simplest things,” he says. “It’s about how you treat every ingredient in the process of making it. With so many people waiting in line, I can’t just give them tabbouleh that was made hours ago. I just can’t. We will throw things away before we serve it to a customer if it’s not good enough.”
Younger brother Jordan enjoys interacting with customers and making sure they take care of everyone who walks through the door. “For me, my passion is with the front of the house,” he says. “My brother and I like to make sure that our customers are comfortable. It’s so much more than just breaking bread together but making sure everyone’s having a good time.”
To get their hands on popular dishes—like Mazra’s famous six-hour lamb shank with roasted pepper sauce, the brined garlic-and-herb rotisserie chicken and the whole roasted heirloom cauliflower coated in lemon and tahini dressing—customers are willing to stand in a line that extends down the block during peak dinner hours on most nights. But their patience doesn’t go unrewarded. “We have to set you up for success as a customer,” Saif declares. “Garlic sauce and chili sauce doesn’t need to be asked for. It comes with your food here. And for to-go orders, we never serve our main dishes in a three-compartment box. Our salads are packaged separately so the steam from the meat doesn’t affect the salad. We used to take the food home as if we were a customer and open it up to test how things tasted and looked.”
Meticulously crafted food and welcoming vibes have become a winning combination for Mazra. But throughout their journey, the brothers remain grateful for all the success they’ve enjoyed. “Everything about this is love,” Jordan says proudly. “Love for the food, love for the staff, love for the customers. Every single aspect of this place, I absolutely love.”
This popular side dish at Mazra serves as a great palate cleanser between bites of your favorite meats and seafood. Serves four.
ARABIC SALAD Ingredients 4 cucumbers 3 tomatoes ½ red onion 3 tablespoons extra virgin olive oil juice of 1-2 lemons salt + Dice the unpeeled cucumbers into bite-size pieces. To keep them crispy and fresh, refrigerate them until just before serving. + Dice the tomatoes and keep them at room temperature for maximum flavor and texture. + Dice the red onion into small, uniform pieces. + In a large bowl, combine the diced cucumbers, tomatoes and onions. Drizzle them with olive oil and lemon juice to taste. Add salt to taste and gently toss the ingredients until evenly coated. + Serve salad immediately. Garnish with fresh herbs like parsley or mint for added color and aroma.