FORT WORTH
Chadra Mezza & Grill has returned again to south Fort Worth, this time as a small cafe and takeout counter for Mediterranean shawarma, hummus or pasta dinners along Interstate 35W.
In its 25th year, Chadra is now in its fifth location. But it serves the same Lebanese and Italian dishes by the Elbitar family, this time in a nondescript box-shaped building at 1700 South Freeway on the Near Southside.
When the newest Chadra opened last summer, it didn’t have a sign. It still doesn’t have a real front door. Pull open the industrial steel door to what looks like a warehouse, and inside, you’ll find a four-table cafe plus a catering hall and patio.
It’s not as big as the Elbitars’ old Chadra Mezza restaurant and bar near the Fort Worth Zoo.
But there’s something friendly and cozy about packing around community tables for chef Nehme Elbitar’s gyros, kebabs or spinach-mushroom stuffed “heavenly” chicken Alfredo.
“We were going to reopen on [West] Magnolia Avenue, but every time we looked, the rent was $14,000 or $15,000 a month,” Elbitar said.
Instead, the Elbitars bought a former restaurant commissary near John Peter Smith Hospital and turned it into a large events hall and catering kitchen plus a small cafe.
“We decided to just have a little place — the regulars want to come in and sit.”
Chadra Mezza is on the South Freeway (Interstate 35W) access road at East Allen Street in Fort Worth, Texas. Bud Kennedy bud@star-telegram.com
Business started slowly last year, while Chadra was doing outside caterings for Dickies Arena or (ironically) for the Central Market staff.
“Now I think the regulars have found us,” he said.
The Elbitars’ unassuming Mediterranean cafe overachieves daily, serving lunches and dinners for $12-$20 with friendly smiles from Christina and Nehme Elbitar.
A chicken gyro with fries at Chadra Mezza in Fort Worth, as seen Feb. 28, 2026. Bud Kennedy bud@star-telegram.com
One recent day, the chicken shawarma ($12 as a wrap, $16 for an entree) was generous enough for two to split. A chicken gyro was as big around as a rolled-up newspaper and filled with soft, tender chicken, feta and tzatziki.
Both were served with a large helping of crinkle-cut fries with Middle Eastern seasoning.
The Mediterranean menu also includes falafel, ablama, sheikh al-mahshi and a variety of Greek salads.
“Heavenly” chicken is topped with bacon, spinach and mushroom Alfredo over penne, as seen Feb. 27, 2008. M.L. Gray Star-Telegram archives
There’s also an Italian menu with penne alla vodka, pastas with Alfredo or marinara sauce and the signature “heavenly” chicken.
When Chadra opened in 2002, customers all wanted pizzas and nobody wanted Lebanese dishes with the traditional creamy garlic sauce. Elbitar said 80% of sales were Italian food.
Now, the Greek and Lebanese food is 80%.
Chadra Mezza & Grill has offered hummus, muhammara and baba ghanhoush since 2002 in Fort Worth, as seen Feb. 27, 2008. M.L. Gray Star-Telegram archives
“Now, there are so many new people here, everybody wants the shawarma, the falafels and the garlic sauce,” Elbitar said.
“When I made it 25 years ago, people were like, ‘Oh, god — this is pure garlic!’ Now, everybody wants it.”
If you remember Chadra’s old pizza buffet, the pizzas are still on the menu. A $15 pizza combo buys a small pizza and soup or a Greek or dinner salad.
The pizzas and strombolis come with a choice of 19 toppings including less traditional items such as capers, artichokes or eggplant.
Chadra Mezza is open for lunch and dinner Wednesdays through Saturdays; 817-924-2372, chadramezza.com.
Chef Nehme Elbitar at Chadra Mezza restaurant in Fort Worth, Texas, Feb. 28, 2026. Bud Kennedy bud@star-telegram.com
Chicken kebabs and Greek salad at Chadra Mezza in Fort Worth, as seen June 6, 2020. Star-Telegram archives
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This story was originally published March 2, 2026 at 4:20 AM.
Fort Worth Star-Telegram
Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
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