Bravo Mexican Grill
2033 Buford Highway, Suite 115, Buford
-- Open since: July 2010
-- Owners: Alan Farzad and Alex Nunez
-- Location: Bravo Mexican Grill is located in the Oak Brook Plaza between Buford Drive and Hamilton Mill Road, across from the post office in Buford.
-- Hours: 11 a.m. to 9 p.m. Mondays through Saturdays, noon to 5 p.m. Sundays
-- Atmosphere: Walk inside the restaurant and you'll see a room full of wooden tables and booths. To the left, there is a bannister to follow to the ordering area. Walk up, order your food, pay and find a seat. Nothing much to it.
But there is something that stands out: how clean the place is -- from top to bottom. That was one thing that owner Alan Farzad said was a high priority.
"One thing that is really important to me is cleanliness," he said. "You don't know how many times I walk into a restaurant, just to walk back out because of cleanness issues."
He and his staff meticulously scrub, sweep and mop the dining room and kitchen on a daily basis.
Another thing that is close to the owner's heart are the local schools. He has three daughters and knows what it means to keep them busy and out of trouble.
"The thing that has really helped us has been becoming part of the community," Farzad said. "I want kids to be busy with activities after school, so I try to helps kids with sports activities at their schools. When you help society, they also take care of you."
The restaurant is also available for catering, no matter the occasion. So far, Farzad has worked with several local schools to cater dinners for the teams.
-- Menu: As the restaurant's motto says, "Fresh is delicious."
And Farzad stands by that.
"We make everything here fresh," he said. "We don't have anything that is processed besides the tortillas. The meat, we cook here and my salsas are fresh. Everything that on the line is fresh. By the end of the night, we will run out of things."
They don't even use canned products, so don't look for pickled jalapenos or black olives. Those two will be nowhere in sight.
All of the beans are made fresh daily. Alex Nunez boils whole beans in a pot with spices and bay leaves for hours, then serves them.
"I always wanted to go somewhere with good, quality food, plus consistency," Farzad said. "I've eaten here every day since we opened and I'm not tired of it yet."
With that in mind, there are more than a thousand ways to make combinations from the menu. Pick a vessel, then meat and add any topping and sauces. It could be different every visit.
-- Things you might not know: This is Farzad's first restaurant. He comes from a computer science background.