08/17/2026
Ten years of Laziz Kitchen! 💚
This one feels extra special for us.
Long before Laziz had a restaurant, Derek Kitchen and Moudi Sbeity came to the Utah Microloan Fund as they were growing their small food business selling hummus, muhammara, and toum at local farmers' markets and through wholesale.
We had the chance to support their journey with two microloans over the years. The first helped them move into a larger production space so they could make more product and scale their wholesale business. Later, we helped finance their next big leap: opening their first brick-and-mortar Laziz Kitchen in Salt Lake City's Central Ninth neighborhood.
And now that restaurant is celebrating 10 YEARS! 🥳
Laziz has grown into so much more than a restaurant. Their food is rooted in Moudi's Lebanese heritage and recipes from his mother's kitchen, with modern takes on traditional flavors. Think hummus, falafel, kafta, tabbouleh, toum, Mediterranean platters and plenty of za'atar and tahini goodness. Just as important is the culture they've built around it. Laziz describes itself as a gathering place for inclusivity, connection, acceptance, good food and love, and that spirit has been part of the business from the beginning.
Laziz is celebrating on Sunday, August 30 from 12–8 PM at 912 S. Jefferson Street in Salt Lake City, with brunch from 12–4, special merch, desserts, a look back at Laziz's history, and plenty of hummus, of course.
Getting to watch a business go from farmers' markets to a bigger production kitchen, to its own restaurant, and then stick around long enough to celebrate a decade is exactly why we love this work.
Congratulations to the entire Laziz team on 10 years! We're so happy the UMLF got to play a small part in this very delicious story. 💚