Iyad's Syrian Grill
Middle Eastern restaurant · Vashon ·
Authentic Syrian & Mediterranean dishes, tender lamb, falafel
Authentic Syrian & Mediterranean dishes, tender lamb, falafel
"Iyad Alati and Safa Jneidi have built a strong following on Vashon for serving saffron rice, tender lamb, chicken, and vegetarian shawarma (with earthy mushrooms and grilled peppers), out of their small cart near a library. The pair uses locally sourced ingredients with Syrian and Turkish recipes from their home city of Aleppo. Don’t miss the honey-soaked baklava with chopped pistachios and cardamom." - Alana Al-Hatlani
"A trip to Vashon Island for a picnic at the beach is a perfect excuse to visit Iyad’s food cart. There are not many halal options west of the Duwamish, but each week, Iyad travels several hours to ensure that he can provide top-quality halal ingredients to pair his fragrant saffron rice topped with mildly sweet raisin and mushroom lamb shawarma. Visitors are encouraged to check Facebook for Iyad’s hours and specials." - Sabra Boyd
"On a sunny January morning on Vashon Island, I watched librarians on their lunch break stretch out in a socially distanced line at Iyad’s Syrian Grill, a bright turmeric‑awned food cart parked across the street from the Vashon Library. Since Iyad Alati and Safa Jneidi opened the cart in April 2019, their Syrian and Turkish recipes—woven with local “Vashonese” ingredients like mushrooms and grilled peppers and onions—have earned a devoted following; the staccato rhythm of Iyad’s spatulas mingles with neighbors’ masked conversations as aromas of garlic, warm spices, and honeyed saffron fill the air. I tasted lamb shawarma where earthy mushrooms contrast with sweet plump raisins, each plate nestled beside rich swirls of hummus, and I noted they also serve tender chicken and vegetarian shawarma, falafel, salads, and sandwiches, all expertly garnished with crisp purple cabbage against saffron rice. Iyad’s dedication is clear—he travels four hours weekly to source certain halal ingredients and spices and often spends a full day on prep—and their story is woven into the food: the couple once ran a 400‑year‑old textile shop in Aleppo, fled to Turkey where Iyad worked in restaurants, then resettled on Vashon after Project Feast training. Despite COVID‑era cancellations of catering events, the cart has stayed busy; the family plans a Tacoma food truck (April 2021) and eventually hopes to open a restaurant to expand into less‑familiar dishes like Istanbul‑style barbecue. Customers routinely add baklava—phyllo layered with honey, chopped pistachios, cardamom, and cinnamon, sweetened only with honey—and the cart has become a small community hub where customers ask about the family’s new baby and picnic nearby while supporting the Alatis’ growing business." - Sabra Boyd
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