Tahini

Greenville, United States

Traditional DiningMiddle EasternBrasserie / Bistro

Insider Compass

An expert assessment built on data, context and gastronomic judgement.

6.60GOOD
7.2Plate
7.0Vibe
7.5Service
6.5Setting

About Tahini

Tahini brings authentic Middle Eastern flavors to downtown Greenville with a fresh, modern approach to traditional cuisine. Opened in 2025 by chef-owners Habib Kdaisi and Crystal Jarrouge-Kdaisi, this casual fast-casual concept showcases Syrian culinary heritage alongside creative interpretations that incorporate unexpected elements like chimichurri. The restaurant has quickly garnered a devoted following for its exceptional value proposition, combining generous portions with affordable pricing in Greenville's competitive downtown dining scene.

The menu balances tradition with innovation, offering both orthodox preparations and adventurous variations that appeal to diverse palates. The restaurant's 4.9 Google rating from nearly 200 reviews speaks to consistently excellent execution, with particular praise for the fattoush salad and fresh falafel. The fast-casual format with counter ordering creates an approachable atmosphere while maintaining strong food quality standards. Vegan options are plentiful, making it accessible for various dietary preferences.

Despite its recent opening, Tahini has established itself as a neighborhood favorite rather than a destination restaurant, drawing regular weekday lunch crowds and casual dinners. The space features modern elements with classic Mediterranean touches, creating a comfortable environment that prioritizes the food over theatrical presentation.

Good to know

Order the fattoush salad - multiple reviewers who normally don't enjoy salads were converted by this preparation

The chef

Habib Kdaisi and Crystal Jarrouge-Kdaisi

Habib Kdaisi brings classical training from the Hotel Institute in Syria, grounding Tahini's menu in authentic Middle Eastern technique. Crystal Jarrouge-Kdaisi most recently served as sous chef at a Denver restaurant, contributing contemporary American culinary perspective to the concept.