Nando’s PERi-PERi chicken restaurant chain expands to Atlanta

If you’ve traveled to the U.K., you may have heard of Nando’s , a globally popular restaurant chain home to South African flame-grilled PERi-PERi chicken. From Johannesburg, South Africa, to Britain and other countries worldwide, the fast-casual eatery is now expanding to Atlanta. This makes Georgia the sixth U.S. state to serve the signature chicken and its sauces.

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

“I think Atlantans love to eat out, appreciate cuisine that is not necessarily from around here, and on top of it, have a rich heritage of culinary prowess,” Bagherpour said. “Food has played a massive role in Atlanta in many aspects, and we’re very aware of that. We are humbled by it, but also at the same time, know that people appreciate  the authenticity that you might bring to the table.

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

Nando’s origins is a story embedded in different cultures. Aside from it’s chicken, the chain is most known for its PERi-PERi sauces. An ingredient used lovingly throughout the chain’s menu, PERi-PERi, also known as African Bird’s Eye Chilli, is a chilli pepper whose roots originated in Mozambique. It is a flavor that is a staple in Southern African cuisine, and when Portuguese explorers unearthed 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 chicken with peri peri at a Portuguese-Mozambican restaurant and decided they needed to share it with the world.

“I think what makes Nandos very special and have this cult-like following is that it is a very authentic export of southern Africa.”

As Nando’s popularity grows and the cuisine vital to Southern Africa travels beyond the continent, Bagherpour said they’ve been very careful to honor and preserve the food invented by the region. He shared that Nando’s works with 1,400 farmers across nearly 500 acres in the area to grow their own PERi-PERi and is the biggest collector of South African contemporary art in the world. They also source furniture from Southern African traders and manufacturers.

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

For many, this will be the first introduction to a cuisine that has become a comfort for many around the globe. Bagherpour said he hopes people leave feeling connected to the world in some way.

“Whether it’s through the taste and the flavors that they’ve never tasted before, whether it is through the beautiful restaurants, the art, the furniture, the music, [they leave] connected to where we come from and elevated.”

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