Made Fresh Daily
Prepped in-house, every morning
Hummus, garlic sauce, marinades, and dough are made from scratch in our Fresno kitchen, every day. Nothing comes out of a bag.
Founder Story
Recipes that predate the restaurant.
What started as a small family kitchen has grown into a Central Valley tradition. The recipes we serve today are older than the restaurant.
Established in 2003 by Mo Hmaidan and now stewarded by his son, Tarek Hmaidan, The Phoenician Garden is a tribute to enduring family traditions and age-old recipes. Tarek sources the majority of our authentic spices directly from Lebanon, continuing the rich legacy and traditions that define our cuisine. Our dishes are made from scratch from family recipes passed down from generation to generation. Each meal is a journey through the flavors of Lebanon.
Over more than two decades, our dining room has become a gathering place. Weddings on Saturdays. Office lunch crowds during the week. A regular belly-dancing audience on Fridays. Through it all, the kitchen has stayed in one family.
“The recipes are my father's. The spices come from where he learned them. My job is to keep both honest.” Tarek Hmaidan · Second-Generation Owner
Today Tarek runs the kitchen day to day, while Mo still works most Saturday evenings. The plan for our second location, Phoenician Express in Clovis, is the same as the plan for Herndon was in 2003: cook honestly, feed people generously, build something the family can keep.
Let us share our story, one plate at a time. Welcome to Fresno's Original Phoenician Garden.
