Tavi, located at 330 N Hampshire Street in Covington is a Northshore cousin to Shaya. Chef Fariz Choumali, the executive chef at Tavi, has worked for BRG Hospitality as an executive chef. He and his wife moved to New Orleans after visiting the city and felt like it was home.
“Beirut, where I’m from, shares a French culture and vibrancy with New Orleans. The first time I went to the French Quarter, with its architecture, music and culture, I felt at home. People come from all over the world to eat food here. I knew this city was for me,” explains Choumali.
Tavi opened its doors in January in Covington and shares many dishes with Shaya but he has also added some Lebanese street dishes. “Here we have so many regulars. People were waiting for this food. Covington doesn’t have a place like New Orleans, so our opening was a big deal to the community,” he says.
Tavi is located in a former barber shop that has been converted into the 85-seat restaurant. There is tons of natural lighting along with a 10-seat bar and a wood-fire oven. Tavi is named after one of the partner’s grandsons and is the Hebrew word for good.
Patrons will enjoy foods like buttermilk-soaking fried chicken spiced with turmeric and coriander, hummus, house-pickled vegetables and wild mushrooms with sage brown butter in za’atar-spiced hazelnuts. The Lebanese dishes include arayes, a grilled pita sandwich stuffed with ground kafta or seasoned lamb. Confit chicken is another dish that is cooked in duck fat and served with basmati rice.
The 10-seat bar offers some unique cocktails for patrons. The Road to Kfar is made of sumac-infused tequila, pom liqueur, lime juice and hibiscus syrup. Wines are also served that are Californian, Lebanese, French and Israeli along with beer from Greece and Lebanon.
“I still call my mom with questions about recipes. She can cook everything,” says Choumali.
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