Samad Afghanipour has owned and operated Samad Cafe in Dallas since 1989. Nearly four decades later, he’s finally getting his due.
Samad Afghanipour has owned and operated Samad Cafe in Dallas since 1989. Nearly four decades later, he’s finally getting his due.
Samad Afghanipour has owned and operated Samad Cafe in Dallas since 1989. Nearly four decades later, he’s finally getting his due.
DALLAS — A humble Persian café near Dallas Love Field Airport has gained viral attention after a TikTok video showcasing the restaurant and its 84-year-old owner, Abdol “Samad” Afghanipour, racked up nearly 2 million views.
“This restaurant, a small restaurant, is not fancy,” Afghanipour said. “But the food is excellent. It’s fresh. I make it early in the morning every day.”
Afghanipour, who immigrated from Iran in 1982, has operated his restaurant singlehandedly since opening it in 1989. He serves as the chef, waiter, and cashier—what his son, Amir Bagshahi, described as a “one-man show.”
“You don’t really see that at all,” Bagshahi said. “He’s very hospitable.” Afghanipour never intended to become an internet sensation. “I want everybody to come in here to be happy and go…that’s the best policy,” he said.
But when a TikTok food reviewer posted a video of his visit, it sparked a wave of interest online.
Bagshahi said the news of the video’s popularity surprisingly reached the family.
“One of our family members said, ‘Hey, do you know your dad’s going viral?’”
Since then, the café has seen a significant increase in foot traffic.
“Now people are coming in droves. It’s wonderful,” Bagshahi said, who is now helping his father out at the café.
The video has also inspired thousands of Google reviews and widespread praise, even from international viewers.
“People are talking about it in Australia, and a group of people are saying, ‘Let’s charter a trip,’” Bagshahi said with a laugh.
Afghanipour’s story resonates with many because of its simplicity and sincerity. “People feel like they’re coming to a family member’s house to eat. It feels that way as well, too,” Bagshahi added.
Despite not having a website, the restaurant’s reputation has grown through word of mouth and social media. Afghanipour remains humble about the newfound attention.
“The people like it. That’s all—that simple,” he said.
Afghanipour’s sons, both now doctors, are proud of their father’s work ethic and warmth, which he’s shared with customers for over thirty years.
“Do a good job! Be nice to people and a good price! You’ll do a good job!” Afghanipour said.
As for the recipe behind his success? Heart and service.