Falafel Inc. Opens Expanded Mosaic Hub

Falafel Inc. relocated its Mosaic District location to a larger storefront last week. The move, completed on Oct. 23, transferred the business from a 540-square-foot unit next to Our Mom Eugenia to a 2,760-square-foot space at 2985 District Avenue, Unit 115. This new site previously housed Kreole Seafood and Cocktails.

The company founded the original Mosaic location in 2024. Founder Ahmad Ashkar opened the first shop in Georgetown in May 2017. Since then, the chain has grown to 13 locations, primarily in the D.C. region. The brand expanded to the West Coast in 2021 with a Los Angeles franchise.

The new space serves as the chain's largest restaurant and a test kitchen. Ashkar described the new area as a way to thank the Mosaic community. He stated the goal was to provide a space where customers could eat affordable food in a newly designed environment. The company also uses the site to develop an innovation center concept that the team had planned for years.

The Food Lab, located within the new restaurant, hosts startups in the food and beverage industry. It provides entrepreneurs with work space and a venue to introduce their ideas to the community. The lab may also host cooking classes, demonstrations, tastings, and pop-up events in the future. Ashkar said the lab promotes innovation that aligns with community values and the brand's ethos.

Two startups have already moved into the Food Lab. Zaki AI developed a mobile app that uses predictive technology to match customers with meals. Not Not is manufacturing soda made from dates. Ryan Majdalawieh, co-founder of Zaki AI, chose the location over a traditional office. He wanted to be surrounded by food while building a food-focused company. Majdalawieh, who owns the ice cream shop Scoop N Scootery in Arlington, knew Ashkar and was aware of the incubator plans.

Majdalawieh described the Food Lab as a shared space for people to eat, talk, and try new things. He noted that the community has been looking for such a venue. He said Falafel Inc. had wanted to create this type of space for a long time.

The expanded menu introduces new mezze options. These include ful, a fava bean stew; msabaha, hummus with chickpeas and tahini sauce; and fatteh, a yogurt-based sauce with chickpeas and nuts. The restaurant now serves freshly baked pita and pita sandwiches. Pita sandwich flavors change seasonally. Current options include a charred chicken harisa and a seared filet pita with fig jam, smoked labneh, pickled cabbage, and crispy onions.

Classic items remain on the menu. These include falafel bowls, sandwiches, shawarma wraps, and chicken salad and rice bowls. The new space also features a cafe with espresso and juice bars. A spokesperson said the cafe will serve fresh fruit mocktails, such as the Sunset Pomegranate. The drink mixes fresh fruit, juice, and bubbly. The company aims to keep juice prices affordable by making it in-house.

The new food items and mocktails are scheduled to roll out in early November. Falafel Inc. will celebrate the launch of the flagship restaurant and food lab on Dec. 5. The event, described as a massive hafla, starts at 1 p.m. It will feature Palestinian music, food, and Dabka, a traditional folk dance.

The previous Falafel Inc. suite is now vacant. Toimoi Bakery plans to open its first permanent retail location in the space in early 2027.