Delbar Middle Eastern chef and owner Fares Kargar opens his Persian restaurant stall by the end of November at Ponce City Market, a food stall offering dishes and a design paying homage to his grandmother and family gatherings.
Bibi takes over the former Marrakesh stall on the first floor of the central food hall serving Persian kebab and rice bowls, dips, pastries, and sandwiches. Teas, fresh juices, floral waters, and cocktails on draft from Delbar beverage director Francis Coligado are also available.
Loosely translating to “lady of rank”, Bibi represents for Kargar many family gatherings and time spent in the kitchen with his mother, aunts, and grandmother growing up back in Iran. Kargar fondly remembers his grandmother, and family matriarch, often serving fresh toasted bread from her tandoor oven during such gatherings. The design for the stall even takes inspiration from the surrounding countryside near his grandmother’s home in Gorgan, Iran, with earth and natural wood tones, dried flowers, and plaster walls.
Check out the menu for Bibi here.
As Iran has a compulsory military service requirement for men 18 years and older, Kargar left the country in 2006 when he was just 17, fleeing to Turkey where he applied to come to the United States as a refugee in order to seek a college degree. Kargar arrived in Atlanta a year later and went on to earn a degree in hospitality from Georgia State University. After working in a number of Atlanta restaurants, including at Rumi’s Kitchen in Sandy Springs, Kargar opened Delbar in 2020 along North Highland Avenue in Inman Park.
Bibi joins several new food stalls at Ponce City Market, including rotisserie spot Nani’s Piri Piri Chicken, Korean drinks and street food stall Umbrella Bar, and Vietnamese food and pho stall Vietvana, as part of a $175 million expansion project.
Earlier in November, Asheville, North Carolina, chocolate shop French Broad opened in the former Batter Cookie Dough space between LaRayia’s Bodega and Five Daughters Bakery. Pizzeria Pizza Jeans closed on the second floor of the food hall in September and will relocate to the first floor later this year, taking over the former Farm to Ladle space.
Open Monday - Friday, 10 a.m. to 9 p.m.; Saturday and Sunday, 11 a.m. to 10 p.m.