The Heidari brothers are rather elusive figures in the cohort of restaurateurs defining Dallas\u2019 dining scene. They rarely give media interviews, and there is little to no pageantry when they open a new restaurant or, in the case of St. Martin\u2019s Wine Bistro and Urbano Cafe, take one over. There\u2019s no grand opening, no marketing rollout, no flood of social media posts.<\/p>\n
Such an approach is antithetical to today\u2019s norms, but it\u2019s clearly worked for the Heidaris, who have crafted a portfolio from some of Dallas\u2019 longest-standing and most beloved restaurants. <\/p>\n
Restaurant News<\/p>\n
By signing up, you agree to our\u00a0Terms of Service<\/a>\u00a0and\u00a0Privacy Policy.<\/a><\/p>\n (From left) Brothers Pasha and Sina Heidari pose for a photo in a dining area of Urbano Cafe. They bought the restaurant to save it from closure and are slowly putting their mark on it.<\/p>\n Juan Figueroa \/ Staff Photographer<\/p>\n \u201cWe open things in a very safe way,\u201d said Sina in a sit-down interview at Urbano Cafe, the Heidari brothers\u2019 latest undertaking. \u201cWe are quiet about it. Even with Las Palmas, we didn\u2019t tell people we were opening. We just kind of unlocked the door and prayed to God we\u2019d figure it out.\u201d<\/p>\n A family affair<\/p>\n Figuring it out looked a little different for the Heidari brothers than for most young restaurateurs. They were born with a front-row seat to the business and a model for how to navigate it. Their father, Mohsen Heidari, has owned and operated Arthur\u2019s Steakhouse in Addison since the late 1990s. He also owned San Francisco Rose on Greenville Avenue and St. Martin\u2019s Wine Bistro, before his sons took it over<\/a> and relocated it to Old East Dallas in 2024. Their uncle, Al Heidari, has owned Old Warsaw<\/a> since the 1980s. <\/p>\n Their childhoods, and ultimately their careers, were shaped by watching their father pour himself into his businesses. He did all the ordering for the restaurants, and he was there for every food and wine delivery, they said.<\/p>\n \u201cIt was a day job and a night job for him, and the idea of him needing to do that was understood by everybody in the family,\u201d said Sina. \u201cA 5-year-old probably doesn\u2019t need to understand that, but I feel like Pasha and I did for whatever reason. It just made sense to us, and it\u2019s probably why we\u2019re doing what we\u2019re doing today.\u201d<\/p>\n \u201cIf our dad was a plumber, we would have been plumbers,\u201d Pasha said. \u201cI guess that\u2019s an easy way of saying it.\u201d<\/p>\n Pasha was especially enthralled by the restaurant industry from a young age.<\/p>\n \u201cI just always wanted to be in the business so badly,\u201d he said. \u201cI would study it like it was a religion.\u201d<\/p>\n Bowen House, which the brothers opened in 2014, was their first real taste of the industry and where much of their education took place. They used that concept, and the lessons they learned from it, to fuel their next project.<\/p>\n When asked about how they\u2019ve funded their restaurants, Pasha said, \u201cWe started with one, and built on that.\u201d<\/p>\n \u2018Yesterday\u2019s Dallas\u2019<\/p>\n The brothers are fastidious in how they run their restaurants. Clad in tailored suits and black cowboy boots, they visit each of their concepts daily. They spend 30 minutes \u201ctasting the line\u201d at each one, meaning they try the food that has been prepped for that day\u2019s service. They do so, they said, for the sake of consistency.<\/p>\n Restaurants, as the Heidaris see it, are living, breathing organisms. They have their own identities, their own needs and their own formulas for what works and what doesn\u2019t. They require time and patience, which is why the Heidaris are only just now rolling out a new menu for Urbano Cafe, which they bought two years ago. <\/p>\n The Old East Dallas restaurant, which has operated out of a little 1930s storefront next to Jimmy\u2019s Food Store since 2009, has been the Heidaris\u2019 most challenging undertaking yet, they said.<\/p>\n When they heard the small neighborhood restaurant was set to close<\/a>, they decided to swoop in and buy it<\/a> from Mitch and Kristen Kauffman.<\/p>\n \u201cIt really is a restaurant of yesterday\u2019s Dallas,\u201d Pasha said. <\/p>\n The Heidaris made sure to keep the slatted blinds at Urbano Cafe, the shadows of which became a core part of the restaurant’s identity over the years. <\/p>\n Juan Figueroa \/ Staff Photographer<\/p>\n Urbano Cafe reminded them of being kids running around St. Martin\u2019s Wine Bistro. The glass tabletops, the dappled light cast around the dining room from late afternoon sun streaming through Venetian blinds \u2014 it all held nostalgia. It was too important of a place to them, and to Dallas, to let it disappear, the brothers said.<\/p>\n The responsibility of refreshing a longtime restaurant with a loyal fanbase didn\u2019t scare them. But it has tested them more than their first venture into the business with Bowen House; more than simultaneously opening Las Palmas and Mike\u2019s Gemini Twin Lounge in 2019; and more than taking over and relocating St. Martin\u2019s in 2024.<\/p>\n \u201cWhen we took this on,\u201d Sina said, \u201cwe knew it would be our hardest challenge because things had to change in some way.\u201d<\/p>\n Slow and steady<\/p>\n But some things had to stay the same to preserve what made the restaurant loved. The toughest challenge, Pasha said, was earning the trust of the restaurant\u2019s staff, nearly all of whom had been there for a decade or more.<\/p>\n The Heidaris worked to keep Urbano\u2019s staff, including chef de cuisine Oseas Lopez and general manager Kevan LaTorre, both of whom have been with the restaurant since 2011. The brothers gave the interior a fresh coat of paint and hung up new art, but they kept the slatted blinds. <\/p>\n![\"(From](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/02\/FXGTH6TQQNGURKWPIZ6Z7MNCME.jpg\")
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