Nando’s set to open two locations in metro Atlanta

If you’ve traveled to the UK, you may have heard of Nando’s, a world-famous restaurant chain that serves up South African flame-grilled PERi-PERi chicken. From Johannesburg, South Africa, to Britain and other countries around the world, the fast-casual restaurant is now expanding to Atlanta, becoming the sixth US state to serve the signature chicken and sauces.

Nando’s plans to open two stores in Georgia, with the first set to open Aug. 26 near the Perimeter Mall at 120 High Street. The second will open later in November in Peachtree Corners. Sepanta Bagherpour, brand manager for Nando’s PERi-PERi North America, said Atlanta has been in the company’s sights for a long time.

“I think Atlantans love to eat out, appreciate cuisine that isn’t necessarily local, and they have a rich heritage of culinary prowess,” Bagherpour said. “Food has played a major role in Atlanta in so many ways, and we’re very aware of that. We’re honored by it, but at the same time, we know people appreciate the authenticity that you can bring to the table.”

“I think Atlanta values ​​community, and we’re all about community.”

Nando’s roots are rooted in different cultures. Aside from its chicken, the chain is best known for its PERi-PERi sauces. An ingredient lovingly used throughout the chain’s menu, PERi-PERi, also known as African bird’s eye chilli, is a chilli pepper native to Mozambique. It’s a staple flavour in Southern African cuisine, and when Portuguese explorers discovered the chilli, they added a blend of lemon juice and garlic to create what is now known as PERi-PERi. Centuries later, in Johannesburg, Nando’s founders Fernando Duarte and Robert Brozin discovered the magic of peri peri chicken at a Portuguese-Mozambican restaurant and decided they had to share it with the world.

“I think what makes Nandos so special and so cult is that it’s a very authentic export from southern Africa.”

As Nando’s popularity grows and the cuisine essential to southern Africa travels beyond the continent, Bagherpour said they have taken great care to honour and preserve the food the region invented. He explained that Nando’s works with 1,400 farmers on nearly 500 acres in the region to grow their own PERi-PERi and is the largest collector of South African contemporary art in the world. They also source furniture from traders and manufacturers in southern Africa.

“This combination of authenticity, heritage and energy that we bring to the party is what makes Nandos Nandos.”

For many, it will be their first time experiencing a cuisine that has become a comfort food for many people around the world. Bagherpour said he hopes people will leave feeling connected to the world in some way.

“Whether it’s through taste and flavors they’ve never tasted before, whether it’s through beautiful restaurants, art, furniture, music, (they leave) connected to where they came from and elevated.”

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