popular mediterranean restaurant Baba will close this summer to make way for a new concept called Kaixo | Baba

After seven years, Baba and Barbouni are preparing to close, but the future of the Grand Central District property will remain in familiar hands.

Owners George and Debbie Sayegh announced Thursday that longtime team members Andrew Duncan and Danielle McCoy will take over the restaurant space at 2701 Central Avenue with two new concepts: Barra Barra and Kaixo.

The pair have spent the past year working alongside the Sayeghs developing the concepts, which will replace Baba and Barbouni following their final service on July 3rd.

“For Debbie and I, one of the greatest privileges of Baba has been watching talented people grow within these walls,” George Sayegh wrote in a social media post announcing the transition.

“And for the past year we've been working closely with two of those people, Chef Andrew Duncan and Sommelier Danielle McCoy, to develop a new restaurant that reflects their creativity, energy, and vision,” he added.

The transition will involve remodeling and reimagining the property, which has been home to Baba since 2019 and Barbouni since 2023.

When the project is complete, Barra Barra will permanently occupy the smaller Barbouni space, while Kaixo will take over Baba's main dining room.

Barra-Barra and Kaxio will be led by Danielle McCoy and Andrew Duncan | Eddie Allen

Many diners already got a preview of Barra Barra earlier this year.

In February, Duncan and McCoy launched Barra Barra as a month-long residency inside Barbouni.

Inspired by the Basque Country, a region spanning northern Spain and southwestern France, the concept focused on pintxos, which are small skewered bites traditionally enjoyed alongside vermouth, cider, and cocktails.

The menu featured items such as the Gilda, which is a skewered combination of house pickles, anchovy, and olive, and the Spanish Tortilla, which is a potato omelet with confit onion.

The beverage program highlighted Basque wines, vermouths, and low-ABV cocktails.

During the residency, Duncan described Basque cuisine as product-driven and rooted in a relaxed, social style of dining.

At the time, Barra Barra was billed as a temporary pop-up. In hindsight, it was also a preview of what was to come.

"Many of you got a sneak peek without even realizing it," the Sayeghs wrote. "When they took over Barbouni earlier this year with their Barra Barra residency, well that wasn't just a pop-up—it was the first glimpse of a bigger idea."

While details about Kaixo remain limited, the restaurant has been described as a concept inspired by the food, wine, and cultural traditions of the Iberian Peninsula.

The word kaixo (pronounced KYE-show) is the Basque word for ‘hello’.

Barra-Barra’s Grill Pork Secreto with yogurt marinade, almond, burnt pineapple ketchup | Eddie Allen

Baba opened in June 2019 as a Greek and Lebanese restaurant inspired by the Sayeghs' family heritage.

The concept combined counter service and a full-service dining room and quickly became a popular destination in the Grand Central District.

The Sayeghs purchased the property in 2017 after spending years searching for a suitable location for the concept.

At the time, Debbie Sayegh described Baba as a passion project that blended the Greek and Lebanese food the couple grew up with and adapted it for a broader audience.

Four years later, the couple replaced Baba’s counter service cafe with Barbouni, a seafood-focused concept named after the red mullet fish commonly found in Greece.

The intimate nine-seat restaurant gained attention for its extensive selection of tinned fish, raw bar offerings, oysters, crudo, and craft cocktails.

The Sayeghs say additional details about the renovation and both new concepts will be announced in the coming weeks.

For now, guests have until July 3rd to visit Baba and Barbouni before the restaurants close and a new chapter begins.

Be sure to follow Barra Barra and Kaixo on Instagram for the latest updates on the new concepts.