Forget the park. Let's meet where the Man’oushe is.
I worked in community organizing in the Bay Area for a decade—everything from immigrant rights to local housing projects, nonprofits to unions. But I wasn’t making any real headway. I watched people trying to survive—fighting for their most basic rights that often were impossible to get—instead of trying to thrive.
I eventually left and went on a trip with my dad to his home of Syria, and then to Beirut, where I saw bakeries that were full of life. Outside on the streets there was turmoil, but inside there was something safe and happy. I wanted to re-create that with. I started with pop-ups, doing catering, having a stand at farmers markets. And now, finally, there’s a brick and mortar. I think of Reem's as an anchor, a place where people can get to know each other no matter where they are from, where they come to eat but stay to sit and talk. I have a lot of Arab-American customers who are craving something familiar, and then a lot of other folks who want to eat good food and learn about our culture. I wanted my diverse set of workers to get fair wages. I wanted to support local businesses and farms by partnering with them, and to be involved in the community by having events or renting out the space cheaply.I bring people together from all different backgrounds to eat Middle Eastern-inspired food that highlights the bounty of California produce. Most of the menu is based around thethat I ate as a kid. We top ours with things like pickled vegetables and braised chicken. It’s not traditional, but it’s authentic to me.
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