Bread baked in the wood-fired oven, still warm from the flames, and finished with za'atar spice blend and coarse sea salt. This arrives as a welcome and as part of the Fooq's Feast, but is also available à la carte. It's the perfect vehicle for dips and sets the tone for the meal.
Tips from diners
Eat this while it's still warm — the crust is crispy and the interior is tender. The za'atar seasoning is applied generously.
A signature showstopper — a whole duck roasted over the custom wood-fired grill until the skin is crispy and the meat is tender. Served with warm flatbread and seasonal accompaniments. The wood fire imparts subtle smoke and char that elevates the duck beyond standard preparations. This is the dish that shows off Chef Bazzini's commitment to the wood grill.
Tips from diners
A show-stopping main course. The whole duck is theatrical and delicious. Perfect for a celebration dinner.
The signature dining experience — a communal, family-style prix-fixe menu ($95 per person) designed for 2-8 guests. It starts with warm za'atar-spiced bread straight from the wood-fired oven, followed by a progression of dips, grilled kebabs, whole roasted proteins, and shared sides. This is how Fooq's is meant to be experienced — as a gathering centered around bold, wood-fired food.
Tips from diners
This is designed for sharing — order it with friends or family. The progression is carefully paced and the family-style service builds community.
Start with the Fooq's Feast to understand Chef Bazzini's vision. It showcases the wood-fired grill, Persian spice use, and communal approach.
A selection of housemade dips that precedes every meal — silky hummus (chickpea), smoky baba ghanoush (eggplant), and spicy muhammara (walnut-pomegranate). Each is made fresh daily and designed to be scooped with warm flatbread. These dips set the flavor profile for the meal ahead.
Tips from diners
Try all three dips — they showcase different flavor profiles. The muhammara is particularly special with its walnut base and spice finish.
A reimagining of the classic street shawarma — meat seasoned with warm spices and cooked over charcoal to develop char and caramelization. Served in warm flatbread with pickled vegetables, fresh herbs, and a house-made tahini sauce. This shows how Fooq's elevates familiar Middle Eastern dishes through technique and sourcing.
Tips from diners
A satisfying handheld option. The char from the grill and the tahini sauce are what make this version special.
A selection of kebabs — lamb, beef, and chicken — each seasoned with Persian spice blends and cooked over charcoal. They arrive with warm flatbread, pickled onions, and fresh herbs. These are the classics done with careful sourcing and precise execution.
Tips from diners
Mix and match different kebabs to sample the range. The lamb koobideh is particularly tender.
Fooq's reopened on January 23, 2026, in Little River after a five-year hiatus. The restaurant is a tribute to owner David Foulquier's Persian roots, now run by Chef Andrew Bazzini and redesigned by Stockholm-based JOYN Studios. The space spans 14,000 square feet with an indoor dining room, outdoor seating with its own bar, and an upstairs vinyl lounge featuring 'happy music only' with high-fidelity sound until 3 AM. The kitchen centers on a custom wood-fired grill producing whole wood-fired ducks, charcoal-grilled shawarma, and communal prix-fixe spreads.
Reservations are recommended, especially for the Fooq's Feast which requires advance notice for group size. The space can accommodate 7-120+ guests depending on configuration.
Fooq's is designed for groups and communal dining. The Feast experience is meant for 2-8 people sharing from a common menu. This is where the restaurant shines.
After dinner, head upstairs to the vinyl lounge (Lion's Den) with high-fidelity sound open until 3 AM. It's a different vibe from the dining room and worth exploring.
Little River is an emerging food neighborhood. Fooq's is a flagship for the area, but there are other excellent spots nearby worth exploring before or after your meal.
Tuesday-Wednesday are quieter nights — good for a more intimate experience. Friday-Saturday are buzzy and celebratory.
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