It seems like the Mediterranean joint that popped up in the former Zydeco Po Boys location happened over night. But Roei Klein, one of the Two Bald Brothers, says his partner Yitzhak Maydan thinks it took too long.
And he would know. Two Bald Brothers is Maydan’s fifth restaurant (Klein’s first), some of which are still operating under different ownership. That’s how Klein and Maydan met. (No, they are not biological brothers, even though they are both bald.)
“I used to eat at [Shawarma Vegas] all the time. … This is how we met and became friends,” Klein says. “We both talked about our dream to bring good food to town.” The original idea was to open a vegetarian restaurant but after Klein met neighbor and VegeNation chef Donald Lemperle, they decided to do something different.
Photos by Krystal Ramirez
“Everything [on the menu] is Yitzhak’s recipe,” Klein says. Maydan runs the kitchen while Klein, a Jerusalem native and Israeli Army veteran who previously worked as a police officer, an accountant, among other jobs, runs the front-of-house.
Currently, the fast-casual restaurant is open all week from 10 a.m. to 8 p.m. For breakfast, diners can try items such as the bourekas, phyllo dough pastries ($9.75), or shakshuka, a tomato dish with poached eggs and a bagel ($10.75). For platters, Two Bald Brothers serves what one might expect at a Mediterranean spot—falafel, kabobs, fish and hummus plates with sides such as rice, salad, fries or green beans ($10-$13). The menu also offers pizza with veggies or shawarma, sandwiches and wraps, all around $10.
Try to get the falafel recipe from a chef and you will need to come with an ax and a knife.”–Roei Klein, co-owner Two Bald Brothers
Klein says they realize not everyone will love everything but they hope each person will find a dish that will become their favorite. Klein’s favorite dishes are the chicken thigh with garlic and lemon and the shawarma.
“People say the falafel is the best they’ve eaten and that’s very flattering,” he says. But there is no way they will share how they make it. “Chefs keep those [recipes] like it’s a nuclear secret,” Klein says. “Try to get the falafel recipe from a chef and you will need to come with an ax and a knife.”
There is no grand opening date set just yet but so far Kelin says there have already been many repeat customers. And the bald bros are open to feedback. “If something is not okay, we want to get better for you guys, so please share with us,” he says.