On a Mission

Hemisphere Restaurant Partners has distinguished itself as the company that can succeed where other restaurants failed. Atlas Grill and Clubroom took off in U.S. Bank Plaza where Seagull had folded. Mission American Kitchen & Bar established a strong following in the IDS Center where Aquavit hadn’t. Via brought life to a dead space across from Southdale where Pizzeria Uno faltered. And that’s not all.

In 2007, Hemisphere partners Anoush Ansari and Hadi Anbar also demonstrated a willingness to take risks, testing new markets without compromising the company’s attentive service and high standard of cooking.

In March, they bolstered their already strong kitchen corps by hiring Doug Flicker, one of the region’s top chefs, who brought Mission to a higher level. As 2007 ended, they developed their first full-service, casual concept, Flame, which will open in May at Rosedale mall. And they have maintained continuity at their other Twin Cities operations—Good to Go, the Minneapolis skyway takeaway; Atlas Grill, which popularized fire-roasted meats downtown; and Kabobi, the company’s casual quick-service  “kabobery” in Eden Prairie.

As a result, Hemisphere enjoyed its best year since Ansari and Anbar joined forces eleven years ago. Their success on diverse fronts, in both quick-serve and high-end environments, has positioned the duo as arguably the most versatile and dynamic operators in the region.

Hemisphere is already one of the largest restaurant groups in the Twin Cities, but its properties are all owner-operated. Its principals aren’t socked away in some distant city or antiseptic suburban headquarters; they are greeting customers at the door and overseeing operations.

Anoush Ansari is the face of Hemisphere. The handsome forty-five-year-old with dark, curly hair is the one at the front door welcoming guests with charm and sincerity. He divides his day between the restaurants, noting—and catering to—customers’ likes and dislikes. “He has his brain wrapped around five different properties all at the same time,” says Doug Flicker, Mission’s executive chef. “I find that impressive.”

Hadi Anbar is the man behind the curtain, scheming about ways to trim spending without sacrificing quality. Shuttling through the back doors of the restaurants, he monitors food and labor costs. He has devised operational systems, hired and trained strong managers, and ensured that the kitchens are under control. He also takes his daily turn greeting customers and serving food, modeling for staff the level of attentiveness the partners expect. If something goes awry, he is often the first to spot it and set it right.