Spring - Klein Edition | February 2026

Dining

BY JOVANNA AGUILAR

From the appetizer menu, customers can order fried cauliower ($6.99) and falafel ($6.99) .

The chicken and beef kabob plate ($18.99) is made with two skewers of marinated chicken breast and beef sirloin and served with Mediterranean rice, Nadia’s salad, pita and garlic sauce.

PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT

Nadia’s blends tradition, fresh ingredients

The Gyro plate ($16.99) includes sliced gyro meat served with Mediterranean rice, Nadia's salad, tzatziki and pita.

style of cooking along with the communities, with spices from Turkey. Craving Mediterranean food? As the restaurant evolves with its customers, Kataya said his recipes today are catered to the community’s favorites. Starting with its homemade hummus, made with blended chickpeas, tahini and lemon juice with a hint of garlic and topped with extra virgin olive oil and served with pita, Kataya said every dish at Nadias is created with passion. Among its various Mediterranean dishes, the chicken kabob and gyro plates are customer favor- ites often enjoyed by the community. For dessert, the eatery serves baklava delights, a pastry dessert made up of layers of crispy phyllo dough, chopped nuts and honey syrup. Staying local Though the restaurant relocated about six months ago, it continues serving the Spring-Klein community. With a larger kitchen at its new location, Kataya said Nadia’s is able to cook larger portions of food and oer catering services. Kataya said customers can expect to continue enjoying his Mediterranean cuisine for years to come as he signed a 15 year lease for his new location.

When Abbas Kataya stepped into Nadia’s Mediterranean Grill during a visit from the United Kingdom, he didn’t expect a casual stop to turn into a life-changing decision. However, in 2016, when his mother’s cousin, Nadia, shared plans to retire and oered him the restaurant, Kataya saw more than a business opportunity, he saw a continuation of a family legacy. What’s special about it? Drawing on nearly a decade of experience in the restaurant industry and ownership of two eateries in the U.K., Kataya took the reins of the Mediter- ranean staple bringing international perspective and deep rooted tradition to a restaurant that still carries the family name. At Nadia’s Mediterranean Grill customers can nd home-style cooking with fresh ingredients locally sourced by Kataya himself. “I go myself every Thursday, I pick up all the ingredients,” Kataya said. Kataya said he prides himself in the quality of his cooking as every dish is made to order, ensuring fresh cooking and zero waste. “I can almost do it with my eyes closed,” Kataya said. Under his ownership Kataya said he modied the restaurant’s recipes to t his U.K. restaurant’s

For dessert, Nadia’s oers baklava delights, a pastry dessert made up of layers of crispy phyllo dough, chopped nuts, and honey syrup.

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21101 Gosling Road, Ste. 500, Spring Facebook: Nadia’s Mediterranean Grill

SPRING KLEIN EDITION