Mazza is the hot new Mediterranean restaurant in Midtown Crossing at 220 S 31st Avenue in the former Sofra Kitchen space.
Just three weeks into its debut, Mazza already shows the poise of a much older restaurant—and they’re still refining their menus. The cocktail menu is set to debut the first of August, and seafood options should soon be available on the regular menu. All of Mazza’s meats are halal, reflecting a thoughtful approach to tradition and sourcing.
The owner is Parvis “Harvey” Atamov. Born in Tajikistan, he was raised in a family where food was central to their identity. Before opening Mazza, Atamov earned a finance degree from Bellevue University and worked for a financial firm before the 2008 economic crash.
Mazza entry to dining area
Photo by Jennifer Corey
The volatility of that world made him reassess his goals. He leaned into entrepreneurship, launching a moving service, a commercial cleaning company, and eventually LUXE Automotive—which he’s run for over a decade. Still, a desire to build something more lasting took root—something grounded in culture, family, and hospitality. His dream of opening a restaurant had become too big to ignore.
“I was in finance,” Atamov said. “I had a really good life, but I always wanted to do something more meaningful, something that I could build—not just for myself, but for my community.”
Atamov’s connection with family and cooking runs deep. His dad made every meal feel like a memory—even if it was just dinner at home. His uncle gave him discipline and structure. The dual influence not only gave him technical know-how, but it emotionally rooted his culinary aspirations and shaped his approach to the menu.
Mazza dining area
Photo by Jennifer Corey
“Some of my best memories with my dad were in the kitchen,” Atamov recalled. “We didn’t talk a lot, but when we cooked together, I felt close to him.”
Atamov’s uncle, Nursat Salimov, is also his chef. A classically trained chef from Tajikistan, Salimov brings 45 years of experience in Central Asian cuisine and restaurant operations. He came to Omaha with Atamov’s father to help bring Mazza to life.
“He’s my dad’s brother,” Atamov said of working with his uncle. “I learned everything in the kitchen from him. I wouldn’t be doing this without him. He taught me how to respect food.”
Mazza’s decor strikes a simple, beautiful balance of modern refinement and cultural homage. A warm, earth-toned palette and natural textures set a calming tone the moment you step inside. It’s framed by high ceilings and tall sheer curtains to soften the daylight, lending a refreshing airiness while keeping it intimate.
Tandoori oven
Photo courtesy of Mazza
Mazza uses a tandoori oven to grill meats and bake fresh naan. The intense heat rapidly sears the proteins, locking in flavor while creating a distinct flame-kissed, smoky depth and carmelizing marinades and spice rubs. The tandoori’s high temperatures, typically between 800 and 900 degrees, are a staple of Central and South Asian cooking—the radiant heat and clay walls bring forth a rustic, earthy note that can’t be duplicated by conventional methods.
The service is warm and well-paced, with staff checking in just enough to feel taken care of without being overbearing. Our two servers, Juan and Samiraa, were exceptional and took the time to explain the menu to us.
Sauvignon blanc
Photo by Jennifer Corey
On our first visit, Mazza hadn’t yet received their liquor license, so my wife, Jennifer tried a glass of sauvignon blanc. For starters, we tried the Mazza trio sample and tabbouleh salad. Jennifer went with the lamb shish kebab, while I opted for the beef.
The glass of sauvignon blanc arrived nicely chilled. It’s bright and aromatic on the nose, offering notes of citrus, stone fruit, and a hint of fresh herbs. The palate was dry and crisp, yet softened by subtle fruit flavors. I picked up hints of apricot and spiced citrus zest, with a refreshing finish marked by a pleasantly tangy, green-grape bite.
Mazza trio (hummus, labneh and baba ghanoush)
Photo by Jennifer Corey
The Mazza trio is a sample of all three dips: hummus, baba ghanoush and labneh. The hummus has a subtle fire-roasted finish that lends to its robust texture. It’s pleasantly rustic, delicate in taste yet confident enough to let the ingredients stand out. The baba ghanoush is excellent. The eggplant takes center stage, balanced by undertones of lemon and garlic. Like much of the menu, it carries smoky undertones. The labneh is a velvety strained yogurt. The natural sour profile of the yogurt comes out and is both savory and creamy. It goes great with the soft pita.
Tabbouleh salad
Photo by Jennifer Corey
The tabbouleh is made with parsley, bulgur wheat, tomato, mint and is topped with a lemon vinaigrette. The parsley is prominent and plays very well with the vinaigrette. The bulgur adds depth and texture. It’s a refreshing salad.
All entrées come with thick naan, Mazza sauce, grilled vegetables, and saffron basmati rice. The naan is topped with toasted sesame seeds, which add a distinct nuttiness—though the bread itself leaned a touch dry. The Mazza sauce is a subtle, tomato-based broth with a gentle heat, perfect for dipping just about anything. The vegetables—zucchini, onions and green pepper—are charred to perfection, cooked al dente and finished with balanced seasoning. The basmati rice blends traditional and saffron-infused grains, delivering a tender texture and a whisper of Mediterranean spice.
Beef shish kebab
Photo by Jennifer Corey
The beef kebab—saffron-marinated sirloin and ribeye cubes—is chargrilled, well-seared, and melts in your mouth. The Mediterranean spice rub hits a sweet spot: assertive without overwhelming.
The lamb kebab consists of saffron marinated lamb cubes that are chargrilled and smoky. The spice rub is just present enough, not so much that it takes away from the natural, juicy sweetness of the lamb. The protein is tender, subtly seared and utterly delicious.
From the dips to the mains, nearly every dish leans into boldness without sacrificing balance.
On our second visit, cocktails were in play! The cocktail menu is still in the works, slated to debut in early August, but the bar is already happy to improvise with what’s on hand. A true test to any cocktail bar is how they make an old fashioned. Jennifer and I each ordered one. We ordered Sambooseh, Sambooseh Sabzijaat, Lagman stew and fattoush for starters. Don’t judge, we planned on taking some home. For entrees, Jennifer ordered a chicken shish kebab with an extra lamb Koobideh kebab, and I ordered the Beef barg kebab with an extra chicken Koobideh kebab.
Two old fashioned cocktails
Photo by Jennifer Corey
Juan, our server, asked us how we like our old fashioneds – more sweet or dry. We leaned slightly sweet, and the bar delivered exactly that. It was an excellent old fashioned with warmth from the bourbon and a silkiness from the simple syrup. It drives home a complex profile, derived from its well-executed simplicity—exactly what an old fashioned should be.
Sambooseh
Photo by Jennifer Corey
The Sambooseh are golden crispy pastries filled with thinly sliced beef, sweet onion and warm Middle Eastern spices. The outer crust is crispy and flaky, with a deep golden edge that adds to the rich profile. The filling is savory and full bodied. It’s well seasoned, and the warmth of the spices enhances the delicacy of the tender beef filling. Dip it in that red sauce—you won’t regret it.
Sambooseh sabzijaat inside
Photo by Jennifer Corey
The Sambooseh Sabzijaat are the same pastries but filled with portabello mushrooms, sweet onions, spring greens and a fragrant blend of mint and dill. The crust is crisp, flaky and just toasted enough to deepen its character. Portabello mushrooms aren’t traditional in a Sambooseh, but Atamov likes them, so he made it this way. I’m glad he did because it’s an excellent vegetable pastry.
Lagman noodle stew
Photo by Jennifer Corey
Lagman is a spiced beef-and-noodle stew with hand-made, hand-pulled noodles, vegetables, garlic and spices. The beef is juicy and fall-apart soft; the noodles are thick and fresh. Despite their thickness, the noodles are cooked just right. The broth and vegetables, combined with the spices, are warm and invigorating. It’s comfort food in a bowl. You’ll want your fork for the noodles and spoon for the broth and everything else. It comes with a small side of sweet chili puree that has a spicy kick and that elevates the soup—especially if you like a tinge of heat.
Fattoush salad
Photo by Jennifer Corey
The fattoush is romaine lettuce, tomatoes, cucumber, radish and a toasted naan—all topped with a lemon dressing. It’s citrusy, vibrant and refreshing. The vegetables have that just-picked-from-the-garden essence. This is great to share before the meal or as a light entree unto itself.
Even the best-run kitchens have their moments—and how a restaurant handles them says more than whether they happen at all.
During our late-night second visit, a miscommunication meant the kebabs we ordered never made it to the table. We realized the mistake when the bill came, and since it was closing time, it would be too late to rectify.
But what stood out wasn’t the mix-up—it was how Atamov handled it. I brought it up the next morning at the end of our interview and he apologized personally, and invited us back the same day to make it right. That kind of humility and hospitality doesn’t just fix a moment; it can define a restaurant’s character.
Mazza’s margarita
Photo by Jennifer Corey
That led to a third visit—strictly for research, of course—where we took the opportunity to try some other cocktails: a margarita and a mojito. Atamov also brought us a preview of a signature drink on the forthcoming cocktail menu—a hibiscus old fashioned. We also took the opportunity to try the falafel as a starter. We ordered the same kebabs as the night before—arriving without a hitch.
The margarita is well made with an expected blast of tequila that balances the orange liqueur and fresh lime. It’s fresh and delicious.
Mazza’s mojito
Photo by Jennifer Corey
The Mojito is refreshing, minty and lends itself to the caramelized sugar notes of the rum. There’s a good balance of sweetness and mint is expertly muddled in.
Hibiscus old fashioned
Photo by Jennifer Corey
The hibiscus old fashioned is made with Jefferson Oceans Bourbon, aromatic bitter, lemon bitter, blood orange hibiscus syrup and smoked with hickory walnuts. It’s a more bitter old fashioned balanced by the herbal notes of the hibiscus. It’s warm and refined and reminds you that all this adulting is worth it.
Falafel at Mazza
Photo by Jennifer Corey
Falafel are fried, golden crispy balls made from chickpeas, parsley, cilantro, cumin and coriander. It’s served with warm naan (less dry this time), pickle and tzatziki sauce. The inside is warm, delicate and inviting, offering prominent notes of the cilantro and cumin. It’s hearty in texture, never grainy. The tzatziki sauce is creamy and has an excellent zing from the dill as well as a kiss of heat from fresh garlic. The pickles add an extra depth with a more Mediterranean spice and acidity from the vinegar. It’s an excellent starter.
Beef barg and chicken Koobideh kebabs
Photo by Jennifer Corey
The beef barg kebab are thin-cut, saffron-marinated tenderloin slices flame-seared to caramelized perfection. Cooked medium, the beef remains juicy and full-bodied. The saffron draws out the beef’s natural richness. It’s seasoned well for one delectable bite after another.
The chicken Koobideh kebab is made of saffron-marinated ground chicken thighs. The kebab is luscious and juicy. The saffron marinade is prominent but not overpowering. It’s incredibly well-seasoned and savory.
Chicken shish kebab and lamb Koobideh kebab
Photo by Jennifer Corey
The chicken shish kebab features chunks of saffron-marinated chargrilled chicken breast. The chicken is succulent, with juices locked in by the flame and the unmistakable vibrance of Mediterranean spices.
The lamb Koobideh kebab are saffron-marinated ground lamb skewered and grilled to a savory finish. The ground lamb holds its shape well—moist, rich and robust. Simply delicious.
Mazza’s menu is a blend of traditional Mediterranean food with a personal reinterpretation. While some dishes are inspirations from the family table, others are nuanced takes on Central Asian staples. Atamov’s vision is to introduce Omaha to the flavors of Uzbekistan, Iran and Turkey in a way that’s inviting and ultra-accessible.
Mazza thick naan
Photo by Jennifer Corey
Mazza is committed to freshness with many components being made in-house. The thick noodles in the lagman stew are home-made and hand-stretched. The heart of the menu will continue to be the kebabs. I think this shows incredible restraint in Atamov’s desire to make this cuisine accessible—take one thing and do several iterations of it very well.
Atamov’s vision for Mazza goes beyond creating a successful restaurant—by all indications, he’s well on his way. His desire is to build community around the concept. While nothing is officially planned, he has ideas to host special events and expand into breakfast and brunch service. He also hinted at developing a tasting menu down the road to give guests a more immersive experience. At the moment, he’s keeping things grounded—focusing on consistency, refinement and growing the team.
Mazza bar
Photo by Jennifer Corey
The forthcoming cocktail menu will integrate regional tastes like saffron, sumac, rosewater and preserved citrus into the drinks—subtle and modern. Atamov wants the bar to be a natural extension of the main menu with cocktails that complement the dishes rather than make their own statement. The cocktail menu craftsmanship will reflect the same cultural depth as the food. If the hibiscus old fashioned is any indication of what’s to come, count me in!
“If someone drinks a hibiscus old fashioned and it makes their night feel a little more adult in a good way,” Atamov noted. “that’s the point.”
Mazza might be in its early days, but it feels like it’s been there for years. Maybe that’s because of how you’re treated when you walk in the door. There’s an immediate sense of warmth, family and community—all designed to make you feel relaxed, welcome and right at home. You can tell that there’s heart in every dish, legacy in the flame-finished kebabs and hospitality that builds loyalty.
“It’s not just about food,” Atamov said. “It’s about how you make people feel. That’s what they’ll remember—how they were treated and whether it felt like home.”
This is food that tells a story. If Mazza is this good out of the gate, Omaha has something rare on its hands. The food may bring you in, but it’s the feeling of home that will keep you coming back.
