Tahini Middle Eastern Eatery opened in downtown Greenville Aug. 8 at 11 College St.
During hours of operation, you may catch bright whiffs of za’atar coupled with scents of chimichurri or tahini. Looking in from the street, you’ll notice a service bar in the window with diners enjoying shaved pieces of chicken or beef shawarma in sandwich format with fries or hummus. It is quick-service and casual.
The restaurant is co-owned by Habib Kdaisi, his wife, Crystal Jarrouge-Kdaisi, and Crystal’s brother, Michael Jarrouge.
Siblings Crystal and Michael are both of Syrian descent from Miami, while Kdaisi is from Syria. Kdaisi explained that given the proximity of Middle Eastern countries, the bases like chicken or beef shawarma are generally the same with each country adding its own nuances and toppings.
Tahini is traditional Middle Eastern cuisine combined with Kdaisi and Jarrouge’s expression on each dish. The takes are not combined — they’re separate and denoted as “traditional beef or chicken” and “not-at-all traditional beef or chicken.” The not-at-all traditional beef, for example, folds in chimichurri and pickled red onion.
Kdaisi and Jarrouge are both chefs. Jarrouge spent a significant chunk of the last few years traveling, but most recently served as sous chef at a restaurant in Denver. Kdaisi was classically trained at the Hotel Institute in Syria. Later, he moved to Lebanon where he learned Mexican and Asian cuisine through working in different kitchens. Kdaisi notably served as kitchen manager at Furman University’s Cafe Bon Appetit most recently.
Kdaisi met Crystal through family friends. The two married in late 2019.
The journey to opening a restaurant began some time ago when Kdaisi realized there was no fast-casual Mediterranean restaurant downtown. They wanted it to be indicative of what you may find overseas — little shops with uncomplicated menus that might have skewers on display in the windows.
To secure the vision, they needed somewhere with foot traffic. After exploring options like BridgeWay Station or Judson Mill, they found the perfect space just off Main Street in July 2024 and got to work this February when they secured funding.
The two-story restaurant totals 2,446 square feet, with the business currently operating only the downstairs portion. They plan to open the upstairs for dining in the near future and eventually add bistro seating outdoors.
“We’re trying to bring the flavor of our culture,” Crystal Jarrouge-Kdaisi said.
