Future of downtown Dayton restaurant remains unclear
Haitham Imam’s workday starts at six in the morning, Monday through Friday. Four hours before the doors open, he dedicates himself to prepping fresh ingredients and making sauces and the daily soup from scratch to achieve the quality he prides his business on.
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Haitham Imam’s workday starts at six in the morning, Monday through Friday. Four hours before the doors open, he dedicates himself to prepping fresh ingredients and making sauces and the daily soup from scratch to achieve the quality he prides his business on.
