Built on fire,
family & saffron.
Benny Azizi grew up in his father's kosher market on Santa Monica Blvd. He left for Jerusalem. He came back. Then he fired up a grill in the parking lot and never stopped.
Fire
·real·
flavor
A Market Kid
with a Mission.
Benny Azizi was eight or nine years old when he started working in his father Joseph's kosher market at 11540 Santa Monica Blvd, the same address where Benny's Grill stands today. The market has anchored this corner of West LA for over 20 years.
After high school, Benny spent three years studying at Yeshiva Lev Aharon in Jerusalem before coming back to LA. When he returned, he had one focus: master the kabob. Years later, he fired up a charcoal grill in his father's parking lot and turned a family market into a destination.
Chef. Waiter.
Busboy. Benny.
Benny runs the whole show. He's the chef, the waiter, the cashier and the busboy, with occasional help from his father Joseph. No brigade, no manager and no shortcuts. Every plate that leaves the grill passed through his hands.
The kabobs cook over real charcoal. The saffron rice is bloomed by hand from fresh threads. The marinades rest overnight. Every ingredient is chosen to honor the flavors of ancient Iran, served at a price anyone can afford.
The Rules
Charcoal, Always
Wood-fire flavor isn't optional here. No gas grills, no flat-tops, no smoke tricks. Just real charcoal, every time.
OU Kosher Certified
Glatt Kosher, OU certified and supervised. Every cut, every cook, every service. The real deal, not just a sticker.
Grass-Fed & Fresh
Grass-fed beef, lamb & Cornish hen. Never frozen, marinated overnight, and cooked to order on the charcoal.
Premium Saffron
Real saffron threads, bloomed by hand into the rice. No yellow dye, no imitation. You taste the difference immediately.
Slow When It Matters
Stews simmer for hours. Marinades rest overnight. The kabobs cook fast over the coals. Everything else earns its time.
Family Roots
The market at 11540 Santa Monica Blvd has been in Benny's family for over 20 years. The grill is an extension of that legacy.
My food is my love and passion.