Zatar was conceived in August of 2002 as a reincarnation of the Majid’s first restaurant Europa.Many folks know Kelly and Waiel from the seven years they ran Europa along with two other partners.Many folks know Kelly and Waiel from the seven years they ran Europa along with two other partners.
They hung a hand-made mosaic sign announcing the new name, made some inspired changes to the menu, expanded the garden, raised the quality of the ingredients even more. So although Zatar is still quite new, many diners have been restaurant regulars for nearly ten years. Kelly and Waiel’s food is prepared in this old world tradition of connecting food with nature; for them, the preparation of a dish begins with the planting of a seed.
They also raise chickens for fresh eggs. In addition to organic produce, they only use naturally-raised meats, fresh, organic, free-range chicken from Sonoma, organic milk for their house-made yogurt and cheeses, organically extra virgin olive oil, and any other sustainably produced ingredients they can get their hands on.
For Waiel and Kelly, organic, sustainable farming just makes incredible sense – it’s good for the environment, good for us, and with the use of such high quality, handcrafted ingredients, the food simply tastes better!