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What is your favorite part of being a restaurant owner in Asheville?
Working side by side with each other, every day
What is the background of your restaurant’s name?
Rezaz is named from the chef and owner before us, Reza.
What ingredient could you not live without?
What is your favorite dish on your menu?
B: Delmonico Ribeye
L: It’s sad to say, but mine is too. It is just fantastic!
What is your favorite dish from a fellow AIR restaurant’s menu?
B: Baba Nahm, beef shawarma
L: Gan Shan, the rice bowl
Why did you choose Asheville to open your restaurant?
B & L: We love Asheville. This is where our story began with each other. We meet on the line in Rezaz. We got married at Rezaz. When we were thinking about opening a restaurant, we knew we wanted to stay here and Rezaz was our opportunity to continue our love story.
What is your favorite chef’s tool and why?
B: Pasta Machine – because food is all about love and caring and that is the most apparent with making pasta. It is a labor of love.
L: Rubber Spat – because it allows me to get into all the nooks of anything! I try to leave nothing behind. It is a game I play with myself.