Taste the 'made-from-scratch' difference at Kamoosh in Waterdown

WhatsOn Aug 28, 2018 by Julia Lovett-Squires Flamborough Review

At Kamoosh Bistro in the heart of Waterdown, flavour, freshness and passion are just some of the ingredients that give life to the Italian dishes served.

“It’s something I’ve always done,” said owner and executive chef Koosh Kahnamoui. “I always use the highest quality ingredients, all fresh — as possible — organic, all sorts of different things."

Freshness is the key to every ingredient that ultimately comes together to make the perfect bite and, when one takes a look at the pretty extensive menu, it’s obvious food is a passion for the people who work there. The restaurant, which offers a “from-scratch, farm-to-table” dining experience, not only gets the ingredients from local farms, it butchers, prepares and dries its own meat.

“We butcher our meats here, we grind our meats here, we make our own meatballs — everything is from scratch. We make our pickles and preserves, our own smoked salmon" — a three-day process, said Kahnamoui, adding its beef tenderloin is aged 45 days dry before being served.

“We never take shortcuts in anything,” he added.

Kahnamoui, a 30-year veteran in the hospitality and restaurant industry, runs the bistro with his brother and business partner Kamyar, thus the name Kamoosh.

The siblings are no strangers to the Hamilton restaurant scene.

In 2009, they opened Koosh Bistro in Westdale. And although the business was doing well, rent was at a premium. When a foreign investor purchased the property in 2016 and looked to raise their rent by more than 50 per cent, the restaurateurs decided to bring their mouth-watering dishes to Waterdown, while keeping plans open for a second location down the road.

“We fell in love with Waterdown village when we came to take a look at all the areas,” said Kahnamoui, noting the vibe between the two communities is very similar.

Diners wishing to have a uniquely local dining experience will see items on the menu such as beef crudo, smoked salmon carpaccio and duck liver mousse — selections under the cicchetti (Italian tapas) banner.

“The client can actually guide themselves. Instead of having a big giant portion, they can (sample) multiple different things,” he said.

Entrées include sour cherry stuffed chicken, roasted lamb loin and branzino (whole grilled European sea bass).

Although nearly everything that passes through the kitchen comes from local vendors, Kahnamoui did concede that some items he sent out for.

“You can’t mess around with … hundreds of years of perfected things from Italy.”

The restaurant's recipe for success centres on its farm-fresh, locally-sourced ingredients — and its staff, with a passion for food.

“There’s a lot of love and passion,” he said of his employees’ commitment to their work.

Taste the 'made-from-scratch' difference at Kamoosh in Waterdown

WhatsOn Aug 28, 2018 by Julia Lovett-Squires Flamborough Review

At Kamoosh Bistro in the heart of Waterdown, flavour, freshness and passion are just some of the ingredients that give life to the Italian dishes served.

“It’s something I’ve always done,” said owner and executive chef Koosh Kahnamoui. “I always use the highest quality ingredients, all fresh — as possible — organic, all sorts of different things."

Freshness is the key to every ingredient that ultimately comes together to make the perfect bite and, when one takes a look at the pretty extensive menu, it’s obvious food is a passion for the people who work there. The restaurant, which offers a “from-scratch, farm-to-table” dining experience, not only gets the ingredients from local farms, it butchers, prepares and dries its own meat.

“We butcher our meats here, we grind our meats here, we make our own meatballs — everything is from scratch. We make our pickles and preserves, our own smoked salmon" — a three-day process, said Kahnamoui, adding its beef tenderloin is aged 45 days dry before being served.

“We never take shortcuts in anything,” he added.

Kahnamoui, a 30-year veteran in the hospitality and restaurant industry, runs the bistro with his brother and business partner Kamyar, thus the name Kamoosh.

The siblings are no strangers to the Hamilton restaurant scene.

In 2009, they opened Koosh Bistro in Westdale. And although the business was doing well, rent was at a premium. When a foreign investor purchased the property in 2016 and looked to raise their rent by more than 50 per cent, the restaurateurs decided to bring their mouth-watering dishes to Waterdown, while keeping plans open for a second location down the road.

“We fell in love with Waterdown village when we came to take a look at all the areas,” said Kahnamoui, noting the vibe between the two communities is very similar.

Diners wishing to have a uniquely local dining experience will see items on the menu such as beef crudo, smoked salmon carpaccio and duck liver mousse — selections under the cicchetti (Italian tapas) banner.

“The client can actually guide themselves. Instead of having a big giant portion, they can (sample) multiple different things,” he said.

Entrées include sour cherry stuffed chicken, roasted lamb loin and branzino (whole grilled European sea bass).

Although nearly everything that passes through the kitchen comes from local vendors, Kahnamoui did concede that some items he sent out for.

“You can’t mess around with … hundreds of years of perfected things from Italy.”

The restaurant's recipe for success centres on its farm-fresh, locally-sourced ingredients — and its staff, with a passion for food.

“There’s a lot of love and passion,” he said of his employees’ commitment to their work.

Taste the 'made-from-scratch' difference at Kamoosh in Waterdown

WhatsOn Aug 28, 2018 by Julia Lovett-Squires Flamborough Review

At Kamoosh Bistro in the heart of Waterdown, flavour, freshness and passion are just some of the ingredients that give life to the Italian dishes served.

“It’s something I’ve always done,” said owner and executive chef Koosh Kahnamoui. “I always use the highest quality ingredients, all fresh — as possible — organic, all sorts of different things."

Freshness is the key to every ingredient that ultimately comes together to make the perfect bite and, when one takes a look at the pretty extensive menu, it’s obvious food is a passion for the people who work there. The restaurant, which offers a “from-scratch, farm-to-table” dining experience, not only gets the ingredients from local farms, it butchers, prepares and dries its own meat.

“We butcher our meats here, we grind our meats here, we make our own meatballs — everything is from scratch. We make our pickles and preserves, our own smoked salmon" — a three-day process, said Kahnamoui, adding its beef tenderloin is aged 45 days dry before being served.

“We never take shortcuts in anything,” he added.

Kahnamoui, a 30-year veteran in the hospitality and restaurant industry, runs the bistro with his brother and business partner Kamyar, thus the name Kamoosh.

The siblings are no strangers to the Hamilton restaurant scene.

In 2009, they opened Koosh Bistro in Westdale. And although the business was doing well, rent was at a premium. When a foreign investor purchased the property in 2016 and looked to raise their rent by more than 50 per cent, the restaurateurs decided to bring their mouth-watering dishes to Waterdown, while keeping plans open for a second location down the road.

“We fell in love with Waterdown village when we came to take a look at all the areas,” said Kahnamoui, noting the vibe between the two communities is very similar.

Diners wishing to have a uniquely local dining experience will see items on the menu such as beef crudo, smoked salmon carpaccio and duck liver mousse — selections under the cicchetti (Italian tapas) banner.

“The client can actually guide themselves. Instead of having a big giant portion, they can (sample) multiple different things,” he said.

Entrées include sour cherry stuffed chicken, roasted lamb loin and branzino (whole grilled European sea bass).

Although nearly everything that passes through the kitchen comes from local vendors, Kahnamoui did concede that some items he sent out for.

“You can’t mess around with … hundreds of years of perfected things from Italy.”

The restaurant's recipe for success centres on its farm-fresh, locally-sourced ingredients — and its staff, with a passion for food.

“There’s a lot of love and passion,” he said of his employees’ commitment to their work.