Aye Car-Ummba!
Choose from an assortment of seasoned beef cuts, including the traditional picanha (seasoned and tender top sirloin), alcatra, or Brazilian sausage entrees, along with leg of lamb, jumbo shrimp, kosher beef tongue, or chicken breast with bacon. Side dishes include fresh mango puree with vanilla ice cream, Brazilian fried bananas, squash and brown rice primavera, pasta, and steamed vegetables.
Ummba Grill is proud to promote healthy eating with free-range chicken, hormone-free meat, and organic ingredients whenever possible. Ninety-eight percent of its menu selections are trans-fat free.
Another fun feature of Ummba Grill is automated wine service, offering 20 different wines at a time. You can even self-serve a sample ounce of wine before making your ultimate wine selection.
Amiri and his Ummba Grill partners, movie producer/director Charlie Picerni and entrepreneur Harry Govgassian, hope to franchise the restaurant and are in talks with other Southern California, Las Vegas, and San Francisco mall operators.
Ummba Grill is just the latest in a string of successful dining and entertainment venues for CEO and creator Sia Amiri. He’s been creating innovative and popular entertainment spots and restaurants throughout Los Angeles and Las Vegas for the past 32 years.
During his years in the business, he’s discovered talents such as Bobby Flay, a celebrity chef on the Food Network, who worked under Amiri at the Turqoise Cafe in Sherman Oaks, one of the L.A. area’s first southwestern-style restaurants.
Amiri has created, owned, or opened a string of successful emporiums in California including Chez-Moi in Beverly Hills, Rage in West Hollywood, Vintage in Sherman Oaks, and Via Veneto and Lips in Encino.
From 1997 to 2003, Amiri worked for the Crustacean Restaurant Group as General Manager of their Beverly Hills operation. In 2003, he created, developed, and served as acting principal and managing director of Prana Crustacean, an 18,000 sq. ft. restaurant and nightclub in Las Vegas.
In October of 2003, as the principal and managing director, Amiri opened one of his more novel creations called Wave, a tropical bar and restaurant in the heart of the Grand Court at the Beverly Center in Los Angeles.
In late 2004, Amiri was the mastermind behind a very successful concept introduced to Las Vegas nightlife – Krave. This 20,000 sq. ft. space is home to the first alternative nightclub on the strip. Today, this club is thriving and in negotiations to become a franchise.
Sia Amiri is a graduate of Cal Poly Tech in Pomona, Calif., where he received a bachelor of arts degree in electrical engineering and a master’s in business administration.
