26 years on, Island Grill prepares to open a sixth restaurant

Island Grill American Mediterranean opened in Houston 26 years ago. Since then, the family-owned fast-casual restaurant has expanded into multiple neighborhoods, and now it’s preparing to open its sixth location in River Oaks in late spring 2027. Faysal Haddad immigrated to Houston from Damascus, Syria, in 1981, and traded the telecom industry for the restaurant business in 2000.

Alongside his wife and business partner, Maria, the founders have grown Island Grill into a neighborhood institution that now includes their children Grace, Michael, and Sophie as part of the team. The choice to open in River Oaks is a mix of feeling and data, said Grade Haddad, Island Grill’s director of operations. “We listen to our customers, let our commercial real estate broker guide us, and also explore areas ourselves.”

She noted that the family always thinks about where they can position restaurants to serve different areas in the city and state. Once they’ve gathered the data, they rely on intuition to guide them. Beef kebabs are a signature item.

“We’ve had customers from River Oaks driving to our other locations for years, some of them for decades,” Faysal Haddad said. “Bringing Island Grill to their neighborhood feels like the right next step for our family.” Island Grill’s menu is based on family recipes.

Fresh-pressed juices and smoothies are available all day, and other morning favorites include espresso drinks, breakfast tacos, omelets, and pancakes. Lunch and dinner bring a falafel appetizer, soups and salads, and pitas stuffed with a choice of beef, chicken, gyro meat, shrimp, and salmon.

There are also hot and cold sandwiches (turkey, chicken salad, a Reuben), plates loaded with rice, protein, and vegetables, and a variety of wood-fired pizzas. The River Oaks location will also include a full bar program, with cocktails, beer, and wine. When asked how a homegrown restaurant can thrive for 26 years, Grace Haddad credits the commitment to good ingredients.

Breakfast service includes pancakes as well as fresh-pressed juices, breakfast tacos, and eggs. “Our foundation is quality, and I believe that’s what has gotten us this far,” she said. “We feed our customers like family and have kept true to that since 2000. Even during uncertain times like the pandemic, when we had no idea what the future looked like, representatives came in and tried to switch us to lower-quality ingredients to save costs, but we refused.”

Another common throughline is the family itself. In reviews, guests consistently share stories about the Haddad family and their kind hospitality. And that extends to the greater staff, as multiple employees have been with the brand for more than 15 years.

The Haddad children grew up inside their parents’ restaurants, and today each holds a key role in the business. “I am incredibly proud of what my parents have built,” Grace said, noting that she and her siblings are excited to continue their legacy.