For every $100 you donate, we will be giving you a $50 donation to use when we open our doors again! Donate $500 and get a $250 gift card to Aviva! Donate $1000, and receive $500 - gift cards are valid for catering, as well! To show our appreciation for your donations, we will be matching your donations with an Aviva gift card. We will distribute the funds to the employees based on their length of employment at Aviva and whether they have children or other family members depending on their income. This is your chance to show just how much you appreciate Aviva's employees and the customer service you've received from them. All of our employees are hourly, and your contribution goes directly to them. We are aiming to raise money for our great employees who are unable to work since we're closed. This was not an easy decision, but we feel it's what's best for the health and safety of our customers and employees, and public health, overall. Because of COVID-19, we have decided to temporarily suspend our operations. This article appears in our February 2020 issue.Aviva by Kameel has always been committed to providing the best food and best costumer service. I tell my customers I love them-don’t you love the person who supports you? Football fans love their teams. Our neighbors would show up unannounced for my mom’s food, and we would serve them. I’m friendly because it’s our tradition: to be generous, hospitable. I love watching a customer’s face light up after taking a bite of my food. We’re opening another restaurant near Georgia Tech. But I missed the energy of a restaurant, so I opened Aviva by Kameel in 2012 in Peachtree Center. I opened more restaurants over the years and eventually sold them in the 2000s to do catering. Now, thankfully, it’s changing: People want vegan and fresh. (She’s also crazy about cleanliness.) I remember a few times, I would serve whole fish, and customers would scream, “Look at the eyes!” The Mediterranean diet was unfamiliar to them. In 1980, I opened Cafe Aviva-the name of my favorite sister, my best friend-in Midtown. It must be the most delicious and nutritious.Īt 24, I moved to New York for a better life and worked in restaurants there before coming to Atlanta. It has to be done my way otherwise, it’s disrespect for the food. She would never eat anyone else’s food but her own and her children’s. Would you sleep in a dirty bed? That’s why I’m the biggest asshole to work for: I’m freaky about cleanliness-we clean for hours, more than other restaurants I’ve worked for-and about freshness. You must put it in your mouth to nourish your body, so it should be the cleanest. I’m a pescatarian, and I believe simple is best. Today, most of my food has no more than five ingredients. We offered a couple of dishes, and it was simple, spicy, and delicious. I’d finish at the bank at 4:30 and then go open the restaurant. But I really wanted to cook, so I found a tiny space, only 14 seats. When I was 17, I started working at a bank.
Every time there was a party, who’s in charge of the food? Kameel. I had an innate sense of which spices and herbs to add. Without even thinking, I flipped the omelet in the air, and my family went crazy.
The first thing I ever cooked was at 13: an omelet with wild asparagus-one of my father’s favorite veggies-for my family. We made everything-cheese, pita, preserves. We didn’t have electricity in the house, only a small gas stove.
Some people cook to fill your tummy she cooked to show off. My mother was an incredible cook, the freakin’ best. My father ran a small grocery store but died when I was 11. I am from Nazareth, Israel, and I’m the baby of 11 children.
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