By Julia LeDesma

On the corner of Maple and Burdette sits Jamila’s Café, a Tunisian/Mediterranean fusion restaurant. Small and unassuming on the outside, the true spirit of the restaurant can be found inside with the owners Moncef and Jamila, a husband-and-wife duo. The pair opened the restaurant in 1994: Moncef had taken hotel management, dreaming of opening a cafe and neighborhood bistro, and his wife Jamila became its muse. Opening the restaurant wasn’t without difficulty, of course. The couple’s children were very young when the restaurant first opened and the two had to find a balance between running the restaurant and raising their family. However, Moncef and Jamila managed to rise above the challenges and create a space loved by many in uptown New Orleans.

  The restaurant has been going strong since its opening in 1994, and for good reason: the couple’s top-tier hospitality and fresh-cooked food has earned them a popular reputation around town (and a 4.7-star rating on Yelp). Jamila’s has even stayed in business through the especially challenging times of recent years. COVID-19, Hurricane Ida, and, most recently, a painfully slow summer season due to the brutal New Orleans heat nailed the coffin shut for many restaurants around the city, but Jamila’s managed to pull through. While everyone at the restaurant did what they could during these times—maintaining cleanliness and keeping up the quality of the dining experience—Moncef attributed much of their survival during those difficult times to the devotion of their regulars. Jamila’s frequenters who loved the restaurant made a point to keep coming in to support the business when times were slow—whether that meant showing up in person or ordering takeout on days when they couldn’t dine in. 

  So how has the couple built such a solid community for themselves with a loyal network of regulars? Well, first and foremost, they are experts at minding their own business.

  “I believe in karma, you know,” Moncef said. “What goes around comes around, so I always just do the best that I can and hope it will eventually come back in return.” He avoids any negative conversation regarding other restaurants and petty gossip (“What good do I get from that?”), as he doesn’t see it as a competition. The couple truly loves what they do, and they don’t let themselves get caught up in trying to compete with others. They’re happy with where they’re at: “We just want to be here,” said Moncef. “We aren’t looking to expand or make a lot more money or anything like that.” 

  So, instead of spending all their energy on worrying about what other people and places are doing, they channeled their energy into making the restaurant the best it can be and providing a space for people to exist together. And indeed, it is safe to say that these efforts have paid off. The kitchen, run by head chef Jamila, stays stocked full of the freshest ingredients to ensure that the food is the highest quality it can be, and the creative dishes receive high praise on almost every food review you can find. There is also something to be said about the level of hospitality each customer receives from the moment they walk in: Moncef, a self-proclaimed people lover, makes everyone feel like part of the family and loves getting to know the customers who come in for dinner. 

  A final note of wisdom from Moncef: always be willing to help others. “It is my duty,” Moncef said emphatically. “We are all just doing what we can, so I like to contribute to others when I can.” 

  Take his approach, or leave it. Just remember: what goes around comes around…