Unpacked by AFAR · Wednesday, October 21, 2026
Chef Mohamed Orfali explains that during the first six weeks of operating his bistro, the menu featured an experimental chef-driven burger with fermented mushroom ketchup. Listening to customer feedback, he ultimately converted it into a classic cheeseburger.
“So after three weeks I decided to add a burger... after I think six weeks i turned it to be a cheeseburger. Just classic cheeseburger. And everyone was like, wow, crazy, this is amazing.”