Get excited, foodies – because a cult charcoal chicken chain is coming to Crows Nest.
Sydney’s legendary El Jannah will be serving up its famous Lebanese-style chook, chips, tabouli and tubs of its ridiculously good Toum (garlic sauce) from June this year.
It is the first time an El Jannah restaurant has opened north of Sydney Harbour.
The Crows Nest restaurant is the first time El Jannah has opened north of Sydney Harbour.
Speaking exclusively with Mosman Collective, El Jannah CEO Brett Houldin said he is thrilled to bring the franchise to 34 Willoughby Rd, describing the location as “the perfect place” to launch on the north shore.
“Crows Nest is a hub for local families and young people who want fantastic food and drink options, Mr Houldin said, “and we believe this a fantastic opportunity for our brand.”
The family-owned chain, known for its affordable and fuss-free Middle Eastern food, is all about quality chicken, marinated in a central kitchen and then cooked on-site, over fiery charcoal.
“It’s a proven method that the family have adopted for 25 years,” Mr Houldin said.
“We have our own equipment to ensure that our chicken is cooked the same way every time.
“It’s insanely good charcoal chicken that our loyal customers go crazy for.”
El Jannah in Crows Nest will be serving up its famous Lebanese-style chicken, chips, tabouli and tubs of its ridiculously good Toum (garlic sauce).
Regular Crows Nest patrons can expect to become part of the El Jannah family, with the brand priding itself on its authenticity.
“Our customers treat their local stores like an extension of their family,” Mr Houldin said.
“We [EL Jannah] are a family business with family values, offering family meal occasions.
“Our staff know people by name, and we greet people at the door just like you would in your own home.
“It’s just one of the reasons that set us apart.”
A sneak peak at the interior plan for the Crows Nest store. Image: Mosman Collective.
El Jannah Crows Nest is looking for up to 50 staff and would love to employ as many local people as possible.
“We are looking for teenagers and adults to fill a variety of positions, from Management right through to floor staff and back of house,” Mr Houldin said.