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The beans that each DosBros Fresh Mexican Grill serves are soaked overnight before they’re boiled the next morning.
“It takes us a little longer, about two hours for the beans to be done, but at the end of the day, you know there are no preservatives, no additives inside,” DosBros co-founder Kush Shah said in an interview with What Now Atlanta. “It’s all fresh, natural ingredients … We just embrace those simple things and we focus more on the ingredients and getting the right ingredients in our store.”
DosBros applies the same principles to everything else the Tennessee-based Mexican restaurant chain serves. The salsa, the marinated meats, the hot sauces, they’re all made from scratch, according to Shah. “I would love for the customer to just feel how simple our food is and how fresh it is. I would love for my guests to experience that,” he said.
This experience that DosBros provides resonated with the people in Cleveland, Tennessee, where Shah and his business partner Milan Patel opened their first restaurant in 2015. Since then, DosBros has expanded with 12 locations across Chattanooga, Knoxville, and North Georgia.
The team now has their eyes set on expanding in the Atlanta area, hoping to open the first of many locations within the next six to nine months. Eventually, Shah hopes to have 50 to 60 locations in Atlanta within the next few years, running these new locations very similarly to the Tennessee locations. For him, that also includes working with the local communities they operate their stores in.
“We get a lot of support from the local community and we’re involved with schools, we’re involved with colleges, we have spirit nights, we give 30 percent back every Tuesdays,” Shah said. “So that ties our bond very strongly with the local community.”
The team is hoping to open its first Atlanta-area location in Sandy Springs. Shah, who moved to Sandy Springs three months ago, recognizes that a bigger city means more competition. While the location has not been disclosed, Shah said the company has issued a Letter of Intent (LOI) for a space.
“The thing about coming to a bigger city that doesn’t scare me, or doesn’t scare us, is that people in bigger cities are used to eating fresh food, and they’re also used to eating food with a strong personality compared to a market like Chattanooga,” Shah said. “What makes us unique is we have limited options.”
For Shah, offering a few things at the highest quality has more value than having a wide variety of options. “I feel sometimes that can be your strength, having limited options,” he said. That said, the team is also in the process of adding to the vegetarian, vegan, and gluten-free options on the menu, trailing a chickpea curry recipe with garbanzo beans.
Though DosBros puts heavy emphasis on its menu, part of their personality lies in their food’s punch.
“I grew up in India. Half my life, I was there. Half my life, I was here. Indian food, you know how it is. It’s definitely got a kick, and it’s got a lot of flavors going,” Shah said. “That influence definitely carries over to the food that I’ve designed for those grills.”
DosBros uses a variety of ingredients to punctuate some of the homemade hot sauces available for customers, including a “Death Sauce,” made of dried red chiles.
All this culminates in a food that Shah hasn’t quite put a label to. Though the food is Americanized, Shah says it’s not quite Tex-Mex. “Maybe try to come up with a new category,” Shah suggested.