Mediterranean restaurant Carytown Gyro was opened in 2018 by the Al Hasani family. It has since been sold to Nuran Malik. (Filip De Mott photo)
Carytown Gyro, a Mediterranean restaurant at 3459 W. Cary St., has had an ownership change.
Nuran Malik purchased the business in late July from Rasool and Angie Al Hasani, who had owned it since 2018.
Malik said that he came across the opportunity to take over the business on Facebook Marketplace, through which the Al Hasani family was advertising the sale of the restaurant. After talking, the two parties agreed to the transfer and Malik purchased the restaurant with financial support from friends and family.
The restaurant has been closed since the sale and Malik is working to reopen the space next month.
The Al Hasanis, who could not be reached for comment, explained in an online post last month that they chose to sell Carytown Gyro after a four-year run to focus on their six children, as well as devote more energy to Fresca on Addison, a vegan restaurant the couple purchased last year.
Fresca, at 22 S. Addison St. in the Fan, had been owned by Jenna Sneed with help from her father, Jimmy Sneed. Jimmy was previously the owner of The Frog and The Redneck, a former restaurant in Shockoe Slip.
The Al Hasanis became restaurateurs in 2016 with the opening of Orexi Greek and Mediterranean Restaurant in Midlothian, according to an article from the Chesterfield Observer. The two met while working at Nora Taste of Lebanon, marrying soon after.
For Malik, 32, this is his first time owning a restaurant after moving up through the industry over eight years at companies such as Zaxby’s and Dunkin’.
As for Carytown Gyro, Malik said no major changes are planned for the 1,400-square-foot restaurant. The main things prolonging the closure, he said, are some minor electrical work and upcoming restaurant inspections.
He said he’ll continue offering previous menu items, such as falafel, while adding new ones and expanding on others. Having lived and worked in New York, he imagines bringing tastes inspired by his time in the big city.
“There’s going to be New York-style gyros or rice — chicken over rice,” he said, adding that customers can even expect the well-known white sauce characterizing the style.
Malik has no immediate plans to hire extra staff and instead will run the business himself and with help from his wife. Eventually, he may hire two to three others to staff the restaurant.
Across from Carytown Gyro, Texas-based chain Torchy’s Tacos is opening up at 3550 W. Cary St.
Mediterranean restaurant Carytown Gyro was opened in 2018 by the Al Hasani family. It has since been sold to Nuran Malik. (Filip De Mott photo)
Carytown Gyro, a Mediterranean restaurant at 3459 W. Cary St., has had an ownership change.
Nuran Malik purchased the business in late July from Rasool and Angie Al Hasani, who had owned it since 2018.
Malik said that he came across the opportunity to take over the business on Facebook Marketplace, through which the Al Hasani family was advertising the sale of the restaurant. After talking, the two parties agreed to the transfer and Malik purchased the restaurant with financial support from friends and family.
The restaurant has been closed since the sale and Malik is working to reopen the space next month.
The Al Hasanis, who could not be reached for comment, explained in an online post last month that they chose to sell Carytown Gyro after a four-year run to focus on their six children, as well as devote more energy to Fresca on Addison, a vegan restaurant the couple purchased last year.
Fresca, at 22 S. Addison St. in the Fan, had been owned by Jenna Sneed with help from her father, Jimmy Sneed. Jimmy was previously the owner of The Frog and The Redneck, a former restaurant in Shockoe Slip.
The Al Hasanis became restaurateurs in 2016 with the opening of Orexi Greek and Mediterranean Restaurant in Midlothian, according to an article from the Chesterfield Observer. The two met while working at Nora Taste of Lebanon, marrying soon after.
For Malik, 32, this is his first time owning a restaurant after moving up through the industry over eight years at companies such as Zaxby’s and Dunkin’.
As for Carytown Gyro, Malik said no major changes are planned for the 1,400-square-foot restaurant. The main things prolonging the closure, he said, are some minor electrical work and upcoming restaurant inspections.
He said he’ll continue offering previous menu items, such as falafel, while adding new ones and expanding on others. Having lived and worked in New York, he imagines bringing tastes inspired by his time in the big city.
“There’s going to be New York-style gyros or rice — chicken over rice,” he said, adding that customers can even expect the well-known white sauce characterizing the style.
Malik has no immediate plans to hire extra staff and instead will run the business himself and with help from his wife. Eventually, he may hire two to three others to staff the restaurant.
Across from Carytown Gyro, Texas-based chain Torchy’s Tacos is opening up at 3550 W. Cary St.