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Business & Real Estate

From market to grill : Offerring an eclectic mix of Persian, Mediterranean and traditional fare


Photo By: Photos by Ellie Van Houtte/ Town Crier
Photo Photos By Ellie Van Houtte/ Town Crier

Kabobs are among the fare available at Los Altos’ Pineapple Bar & Grill.

Don’t be fooled by the tropical name: Pineapple Bar & Grill at 4926 El Camino Real in Los Altos is more than just an island-themed niche eatery.

The restaurant, according to co-owner Javad Mehranfar, is actually an extension of the popular Rose International Market, which has locations in downtown Mountain View and Saratoga. It emphasizes Persian and Mediterranean cuisine – offering eight different kabob variations on its menu – but also features European-based entrées like Penne Pesto Pasta and Chicken Alfredo Flatbread.

“We have a variety of (menu items) here,” he said. “We like to attract people with different tastes.”

Along with his business partners and brothers, Saied and Ali, Mehranfar opened Pineapple Bar & Grill to cater to diners who prefer a more formal setting to enjoy the hot food options available at the Rose Market.

“We had a very good (customer) response to traditional Persian food and also the kabobs we were serving,” Mehranfar said. “(But) we didn’t have any place to sit.”

Mehranfar said he was attracted to the restaurant’s El Camino location because of its banquet room and its proximity to a number of office buildings. The restaurant has a sizable interior and patio (which combined can seat more than 100 patrons) and a full bar with an on-site juicer to infuse a fresh burst into cocktail beverages.

Patrons can also watch their meals being prepared in the restaurant’s open kitchen area. That includes signature dishes like Pineapple Grilled Chicken Kabobs, Steak Kabobs and Grilled Vegetable Kabobs. The restaurant uses only halal meats in its dishes.

Most of the entrées – including steak and salmon dishes – range from $5.95 to $12.95. The restaurant also hosts a happy hour, 4:30-6 p.m. daily, that features free appetizers and discounted drinks.

Mehranfar said his formula is simple: by keeping entrée prices low, the restaurant will attract customers who wish to host large parties and events in the restaurant’s sizable banquet room.

The banquet room has eight booths, 12 tables and can hold up to 200 patrons.

“We’re hoping to bring enough customers (into the restaurant) so that we can advertise our banquet room,” said Mehranfar, who added that hosting large events would be vital to the restaurant’s success.

In the meantime, Pineapple Bar & Grill is on track to hold an official grand opening early next month. The restaurant has been in a soft-opening phase for more than a month, and the Mehranfars have a few more items to check off their to-do list – such as upgrading the look of its menus and increasing its staff – before the official opening.

Nevertheless, Mehranfar said the early returns on his new business venture have been positive.

“It’s very promising for us right now,” he said. “People like the way that we serve, (the way) we grill the food and its freshness. … We’ve had very good feedback from a number of customers so far.”

For more information, visit www.pineapplebarandgrill.com.

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