Tucked inside the Armenian Cultural and Educational Center (ACEC) in Watertown, the café Anoush’ella — a name that translates to “may it be sweet” in Armenian — has quickly become a beloved weekly fixture, serving more than just food.
Run by Nina Festekjian and her husband Rafi, alongside community center manager Vatche Seraderian, this gem of a spot blends culinary delights with cultural pride, providing a space for the Armenian community to gather, share stories, and reconnect with their heritage through shared space and food. Though the café only opens its doors just once a week on Thursday, it’s already establishing itself as a key part of the community’s rhythm.
The story of Anoush’ella started as a personal passion project for Nina and Rafi. Festekjian grew up in Lebanon as part of a second-generation immigrant Armenian family, and immigrated to the U.S. in 1993. She found herself longing to share the traditional Armenian flavors she loved —flavors that had been passed down through generations. Her grandparents had fled the Armenian Genocide in Turkey and settled in Lebanon, where Armenian culture and cuisine blended with the local Mediterranean influences. Nina and Rafi frequently talked about how there weren’t many places in the area offering authentic Armenian cuisine, save for a few small, family-run shops in Watertown.
“We always wanted to create a place where people could come and enjoy traditional dishes like manakeesh, a za’atar flatbread that’s a lot like a pizza, but with olives and herbs, served like a wrap,” Festekjian explained. “We tested recipes for two years in our basement before we were ready to open.”
Initially, Anoush’ella launched as a restaurant in Boston’s South End in 2017, but the community center in Watertown offered a different kind of opportunity. With a state-of-the-art commercial kitchen sitting mostly unused, Seraderian suggested that they extend their concept and bring a version of the café to the ACEC.
“We’ve had summer Thursday night cafes for more than 30 years,” Seraderian said, “but now with Anoush’ella in the building, we’re creating something that can last beyond the summer months, something that can bring people together regularly and throughout the year.”
The café’s menu, though modest, stays true to Nina’s goal of honoring Armenian traditions. Staples like manakeesh — a flatbread topped with za’atar, herbs, and olives — are offered alongside heartier dishes like beef tartare (also called kheyma or chikofta) and mante — Armenian dumplings. There’s also a focus on freshness and health; the ingredients are carefully selected.
“Everything we make is fresh,” Festekjian says. “We don’t add extra salt or sugar, and if a dish needs sweetness, we use honey instead.”
The menu for the cafe is small but hearty, featuring the above mezze as well as mediterranean fare like a fattoush salad, hummus, babaganoush, and grape leaves. For those who want something bigger, the entrées include the Anoush’ella take on losh, Armenian kebab or hamburger meat.
For Festekjian, this attention to detail is about more than just serving food; it’s about sharing a piece of her heritage with a new generation. “There’s so much technique involved in making these dishes,” she says. “It’s not just about what’s in the dish, but how it’s prepared. Every recipe has its own process, and that’s what makes it special.”
At the café, the food is just part of the experience. What truly sets Anoush’ella apart is the sense of community it fosters. The café’s setup, with communal tables, encourages patrons to sit together even if they don’t know each other, creating a warm, social atmosphere.
“People sit down, they start talking, they catch up,” Seraderian said. “It’s really about bringing people together. That’s what this café is meant to do.”
The clientele is primarily Armenian, but word is beginning to spread beyond the immediate community, with local officials and non-Armenians stopping by to enjoy the food and the vibrant atmosphere.
The café is also becoming a place of reconnection for older members of the Armenian community.
“It reminds me of the old days,” says Araz Arslanian, a regular at Anoush’ella . “When the kids were little, we used to come to Thursday nights at the center. It’s wonderful to have something like this again, and to see everyone more often than just at special events.”
Anoush’ella is only open once a week at the ACEC, but Seraderian and Festekjian are already thinking about expanding its hours. They’re considering adding a Sunday lunch after church, capitalizing on the café’s proximity to the St. Stephen’s Armenian Church of Watertown.
“There’s so much more we could do here,” said Rafi. “The community center has all the facilities we need, and the community is ready for it. We’re already planning to expand the menu and offer dishes that are more family-style — something that you can’t get in our South End restaurant.”
In addition to potentially expanding the café’s hours, Festekjian is always looking for ways to deepen the connection to the community. Seraderian hints at plans to transform the space into a year-round destination; service is currently limited by weather due to the space’s open-air courtyard setting.
While the café is relatively new — launched in the spring of 2024 — it’s already begun to play a broader role beyond its weekly service—it caters school lunches at the ACEC and provides catering services for events across Watertown, making it a culinary hub for the Armenian community. Nina beams as she recounts a recent conversation she had with a parent: “One of the moms told me her kids love our food, and that’s really what it’s all about. We’re feeding families, and it’s healthy, fresh food.”
For now, Anoush’ella remains a weekly gathering, offering a taste of Armenian hospitality and a sense of belonging for everyone who steps through its doors. And with each plate, Nina and Rafi aren’t just serving food—they’re creating a space for connection, celebration, and community, one Thursday at a time.
Find out more at https://www.anoushella.com/copy-of-menus