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In the Mediterranean, cooking is more than a job; it’s an art form. Having grown up watching his mother cook in Nazareth, Kameel Srouji’s interest in food blossomed at an early age. With the help of his sister, Aviva, Kameel opened Aviva by Kameel on October 8, 2012. The name couldn’t be more perfect for the theme of the restaurant, as the translation of “Aviva” means spring, fresh, and renewal. We only use the freshest, highest quality local produce, and all our meats are USA born and bred, without any extra hormones or additives. You won’t find a stick of butter at Aviva, as we exclusively use olive oil for all of our cooking. When you take a bite of our food, you’ll immediately notice something different, and that difference is passion. Kameel’s passion for cooking is the one ingredient that recipes and culinary schools can never teach, and other restaurants just can’t mimic. Take one bite of our food at Aviva, and we guarantee you’ll be back for more.