Reem Assil/Reem's California, Part 2 (S6E19)

Part 2 picks up right where we left off in Part 1, with Reem describing finding the anti-imperialist women's soccer team. Through that, she met her partner, who's now her co-parent.

 

Reem worked in the nonprofit sector until around 2010, when she burned out. She'd moved to Oakland upon her return to the Bay Area, though she was still connected to The City through her work with AROC. She found herself wanting to take care of her community in other ways than what nonprofits were offering.

 

She and her father had been estranged, but after leaving work, she joined him on a trip to the Middle East. The two were joined by Reem's youngest sister on a visit she calls "transformative." Besides gaining insight into who her dad was as a person, she truly discovered and fell in love with the food of her people. She knew right away that she wanted to create that feeling for others. Her Syrian family took note of her interest, and took her to bakeries in that country to get a glimpse of the kitchens after-hours.

 

She returned to the Bay Area wanting to do two things: To combat tropes and negative stereotypes about Arab culture and people, and to do that by creating a sense of hospitality. Those two ideas would eventually form the foundation of what Reem's California does today.

 

But she had to begin somewhere, and so she enrolled in a baking class at Laney College. Out of that class, she got a job with Arizmendi in Emeryville, where she got experience in a co-op and a kitchen. She started forming the idea of what her place would be, and while that came together, she settled on basing it around man’oushe, the street food of her people.

 

Over a number of years and various kitchen and bartending jobs, Reem took as many entrepreneur classes as she could. The last of these was with La Cocina. The program helped steer her toward more practical, lower-cost methods of doing business. And that's where the saj comes into play. It's what Reem uses to make her man'oushe. "It's like an inverted tandoor," she says.

 

An uncle in Lebanon was able to have two custom-made sajes for Reem. They arrived and that's what set it all in motion. They were approved for the 22nd and Bartlett market and the farmer's market at the Ferry Building around the same time. At both locations, they served Arabic tea and played Arabic music, creating that vibe Reem had been seeking. Within 16 months, they had grown from one market to five.

 

Then La Cocina told Reem that it was time to take the operation brick-and-mortar. The first location was in Fruitvale in Oakland in 2017 and lasted a couple of years. Then, after a brief foray into fine-dining, the women owners of Mission Pie asked Reem if she wanted to take over their spot at Mission and 25th. She said yes and started doing the work to get open.

 

And then the pandemic hit.

 

Once the Mission location was able to open, Reem's California did better than a lot of nearby restaurants, partly because the food lends itself to take-out so easily. But for Reem, not being able to share space and that hospitality that was at least as important as the food itself was hard. Still, they found ways to connect with the community.

 

In 2023, they opened a second location in the Ferry Building. They started appearing at Outside Lands a few years ago (and will be there again this year). Reem decided to start transitioning the business to a worker-owned model.

 

Visit Reem's Mission location, 2901 Mission Street, Tuesday through Saturday from 9 a.m. to 3 p.m. and again for dinner from 5 p.m. to 9 p.m. The Ferry Building location is open Tuesday through Sunday, 10 a.m. to 8 p.m. Follow them on social media at @ReemsCalifornia and follow Reem herself @reem.assil. Her cookbook, Arabiyya, is available on her website.

 

We end the podcast with Reem's interpretation of this year's theme on Storied: San Francisco—We're all in it.

 

Photography by Jeff Hunt