At her eponymous restaurant, Katy Azar stays true to the tradition of Mediterranean cooking by favoring health-conscious ingredients whenever possible. She and her culinary team exclusively use sea salt, cook dishes in olive oil, and opt for trans-fat-free rice-bran oil when deep frying. Katy learned these and other techniques from her mother, Najla, who opened the restaurant with her husband in 1980 after relocating to Spokane from Jordan. Following in her mom's footsteps, Katy anchors her menu around Greek and regional Middle Eastern staples, such as kebobs marinated in homemade sauce and spanakopita layered with spinach and feta. Friday-night belly dancers and an outdoor hookah bar help to further realize Katy's vision of an immersive dining experience.