#Fast food places plus#

“I’m giving you the best quality food I can and I’m hand making everything,” he said. While his two other restaurants didn’t pan out, Entezam thinks he’s finally found his real calling in slinging fast food his own way. “We started playing with the yam and we created it and infused it with maple syrup, put some sea salt and then we bake it and then we lightly fry them in organic sunflower oil.” “That came because I didn’t want to do just another French fry,” he said.

“It’s just very different from anything else and with the bun, it becomes a vegan burger.”Īnd the sweet yam cubes were a late addition to the menu. “I wanted to do something different, so one night it came to me to create a yam, chickpea, red and yellow bell pepper patty with my own seasonings in it,” he said. The sweet pea burger is Ardi’s offering to those seeking a vegan burger option, eschewing things like rice, mushroom or corn, which can be found in most vegetable patties. “The beef is so rich that even though the patty looks small and the hamburger looks small, it’s such a well-rounded, naturally put together burger that everything about it is real and delicious.” “It’s an in-between type of smash burger,” he explained. Meanwhile, the beef patties are thin with a slightly charred rim, reminiscent of a smash burger. “We have no oil in our hamburger buns, we make them from scratch here, they’re one hundred percent vegan.” “We created the recipe for our own custom hamburger buns,” he said. They’re soft, warm, fluffy as clouds and made in house daily. One of the most noticeable things that sets Ardi’s Organics apart from its fast food peers are the buns. But, he wanted to approach things differently this time. He eventually got back into the business, working as a waiter at Marmalade Cafe in Malibu for about a decade before he finally decided to jump into the fast food business. “I ended up couch surfing a lot at friends’ houses,” he said. Entezam was hit hard financially and ended up homeless for nearly a year. In both cases, the risk wasn’t worth the reward as the eateries didn’t last. One of those restaurants was a Chinese fusion spot called Empress and another was a sushi restaurant named Sushi on Sunset. Vegan sushi recipe: Dynamite Sushi Tower with king oyster mushroomsīut he was back in the restaurant business by the early ’00s and Entezam risked all of his life savings to open two fine dining restaurants in Los Angeles. Later in life, he moved on to other endeavors including a cigar business selling humidors. “That’s because our customers are eating real beef, not injected with anything, so your body is consuming it in a real natural way.”Įntezam, who immigrated to the United States from Iran as a young boy, got his start in the restaurant business at the age of 12 when he got a gig at a pizza joint he started off as a cashier before working his way up to waiter and busboy to help his mom with the family finances. “It’s all food that won’t make your stomach hurt,” he said. There are regular fries and sweet yam cubes as side options on the menu, too. There’s a classic cheeseburger, a nacho cheeseburger, but then there’s also a sweet pea burger.

#Fast food places plus#

Focusing on all organic ingredients, which means sourcing food grown without synthetic chemicals like pesticides, hormones, fertilizers and GMOs, plus offering gluten free vegan and vegetarian options, at first glance, Entezam’s menu reads mostly like any other fast food spot.