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Iranian architect draws up new career in the Gaslamp

When Behrooz Farahani, a downtown restaurateur, decided to leave Tehran, Iran, in 1982 with his wife and two daughters after the revolution ended, he regretted parting with family, friends and a successful architectural practice. But he was determined that with a strong work ethic, he could make a good living anywhere.

“I said to myself, ‘I am a hard worker and I can make money anywhere in the world,’ ” he remarked.

Having ventured first to Vienna, Austria, he then visited Los Angeles and made a side trip to San Diego, where he decided to establish new roots and enter the culinary trade.

His determination and immigrant zeal paid off, and so did his architectural background.

Earlier this month, Farahani and his wife, Shokooh, opened their third Gaslamp Quarter venue, the B Lounge. Their first, Bandar Restaurant, was opened in 1996, and five years later they opened Bandar Grille. All are on Fourth Avenue north of the Hard Rock Caf & #233;, across from Horton Plaza.

As Jimmy Parker, the Gaslamp Quarter Association’s executive director, pointed out, the Farahanis have the only family-run business that has expanded three times on the same downtown street aside from Ingrid Croce, who owns and operates Croce’s.

And while some say the area has become saturated with clubs, Parker, whose job is to market the entertainment district, says the B Lounge is unique.

“It’s more intimate,” he said, adding that the interior, which Farahani designed and executed, gives “a very sensory impression.”

“There’s a warmth to it, and I think it’s different from other clubs because of the textures that were used, from the chain shaded chandeliers to the beaded wall coverings.

“Behrooz is going to hate me for saying this, because everybody’s going to do it, but the first thing I did when I went in the place was paw the wall,” Parker said.

One of the most intriguing design features, however, is a series of arches inset with colored lighting that extend from the bar area to the back of the club.


Multitalented man

During the year or so of construction, Farahani did double duty, working as the restaurants’ chef and renovating the 2,000-square-foot B Lounge. He also helped to tear out an opening from the club to the adjacent Bandar Grille.

For his designing and construction efforts, Farahani estimates that he shaved a lot of money off the cost of opening the lounge. But he declined to say what the project cost.

“If I hadn’t done a lot of work myself, I probably would have spent about $2 million,” he said.

His motive for opening the lounge was to provide Bandar’s regular clientele with an option of relaxing and having drinks before or after their meal, he explained. On Thursday, Friday and Saturday nights, the club will feature the type of disc jockey music that caters to Gen Xers. Bottle service will be available, but there will be no cover charge.

With a combined space of 5,700 square feet among the three venues, Farahani will be able to accommodate more requests for meetings and events, he added.

“I’m trying to appeal to all ages,” Farahani said. “We want all of Bandar’s patrons to enjoy the club.”


Keeping the customer satisfied

“It’s all about serving the customers and meeting their needs, and when you work in a particular community day in and day out, you understand how to meet their needs,” said Steve Zolezzi, the executive vice president of the San Diego Food and Beverage Association.

Almost every day, including holidays, the Farahanis can be found at their restaurants, and aside from excellent Middle Eastern cuisine, that’s what draws people in.

“It’s a family business,” said Parker. “No bones about it.

“In this world of successful, big-box establishments, you have to love being able to keep in touch with mom-and-pop businesses that can give you that great hometown feeling.

“You also have the comfort of knowing that you are dealing with the people that own the establishment rather than a corporation headquartered somewhere else. When I go into Bandar for lunch, Behrooz comes by and says, ‘hi,’ and I like that. That’s part of what keeps me going back.”

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