Petra Mediterranean Bistro

Predicting the future is a tough business. Having a dream, a plan, some action items—great. But sometimes it seems as though destiny has a hand in things, and that is the story of Khal Belel and Petra Mediterranean Bistro.

Growing up in Amman, Jordan, Khal dreamed of coming to America. Part of a large family (four brothers, four sisters) that owned convenience stores, life was comfortable. His mother went to the market and made fresh meals every day; no frozen or packaged food.

In college, he studied business and came to the U.S. to get his Master's in Business in 1994. In his last year of school, he took a part-time job at the Mediterranean Kitchen in Bellevue. "It wasn't a career, I just wanted to earn something and they had flexible hours. I did it for a year staring in 1996 and worked the back of the house: dishwasher, bus boy, prep, cook." After graduating, he looked for accounting work but couldn't find a position. He finally took a job as the manager of a Denny's in 1997. "That was a difficult year. It was a 24-hour-a-day restaurant and I worked long hours. I figured out how many hours I worked and looked at my check; I realized the waiters and cooks made more than me. I swore I would never work in a restaurant again unless I owned it," Khal laughs.

He looked at different industries, but each job he took was somehow related to food: Larry's Market, Starbucks. After taking time off to travel, he returned to Seattle in 2000 and entered into an ownership/partnership opening a fast casual version of Mediterranean Kitchen on Capitol Hill. "It was quick in and out; order off the board, sit down, eat, no wine," Khal recalls. "The partnership lasted six years. In 2005, we opened the Falafel King on 1^st & Pike. We had it about two years. In 2006, we sold Mediterranean Kitchen Express and then Falafel King in 2007. It was such a demanding business, I wanted out." He stayed out until 2009, traveling, day trading, working in accounting and taxes. "I found I couldn't sit in an office. I'd always been in operations. In late 2008, I looked for a location for my own place and found this spot. I opened in August of 2009. Despite how difficult it can be, I like what I do. It's challenging. A restaurant is like a little kid who never grows up. You have to watch it all the time and babysit it. You have to find responsible babysitters. I like to cook and see smiles on peoples' faces. We offer something unique—you don't get this kind of food unless you are overseas. The reward you get is when someone appreciates what you offer."

Khal appreciated the fresh meals from his childhood, but he never touched a pan. "I didn't even know how to make rice. At the Mediterranean Kitchen, I learned from the bottom up. It was there inside me all the time; it just took time to discover. As I learned more, I started creating my own dishes. I learned the art of spices. Food is both science and art."

Opening in the middle of the economic meltdown doesn't seem the most likely thing to do. But the restaurant has survived its first two years in business. "We are close to where we'd be if the economy was in good shape," he explains. "To do that well in this timeframe is what I call success. I believe it is due to going to school for business. Continuous support from the local community, understanding food, spices and how it all works is good. And we take care of our customers and treat them as family. But if you don't understand business, you're going to struggle. And it is difficult—if you don't have a passion for it, it will burn you out."

Khal's background has been more in fast casual than fine dining. "I wanted to offer the whole experience—food, wine, music, ambiance. Over time, I've ensured that the entire menu matches our environment. I make new dishes and play with spices to create interest for our guests. Most spices come from India and we use them differently with various vegetables. I'm very proud to introduce this cuisine to people. They may have had Greek or Lebanese food, but we offer a true Mediterranean menu: dishes from Morocco, Greece, Jordan, Turkey, Lebanon. That's what makes us unique. I know what it should taste like because I grew up on it. My mother was a good cook, she took no short cuts. People ask why our food is so different and it's simple. It's the art and the touch. We take care with it, we don't take short cuts, we know the order of things." They are willing to alter dishes for customers if they have dietary needs and also offer some Halal dishes.

In addition, they do a good deal of catering—business and personal. They offer box lunches Monday through Friday for lunch and dinner with free delivery, standard catering with a pre-set menu or custom catering where you work with Khal to create a menu that reflects your guests and event.

Petra also has their own spice line. "People want the flavors at home. This is easy—sprinkle the spice mixes over food and have a great meal." Spices can be purchased at the restaurant or you can email and have them shipped. Eventually he'd like to have an online store and sell in retail shops around the area.

So although predicting the future is difficult, we're going out on a limb and predicting that after your first visit to Petra, you'll become a lifelong customer.

Connie Adams/December 2011