Farrah Olivia by Morou

600 Franklin Street

Alexandria, VA 22314

(703) 778-2233

About Morou and Heather:

Morou & Heather Ouattara extend their partnership into Farrah Olivia. They are husband and wife, while she serves as general manager and he as head chef.

Morou started into the business accidentally. For some extra cash while pursuing a computer science major in college, he took a night job washing dishes at a local restaurant. A year later, the restaurant needed a last-minute replacement cook and Morou volunteered. His career began. In 1991, DC’s Red Sage was opening and Morou jumped at the opportunity to work at an exciting new restaurant while learning the ropes under acclaimed chef Mark Miller. Both Morou and the restaurant grew and received accolades, and by 1997 he was executive chef of one of the hottest restaurants in DC.

Morou and Heather met when she started working at Red Sage. When they realized they had more than a business relationship, she moved to another restaurant to avoid conflict.

Morou moved to Signatures in 2002 and garnered rave reviews, even winning the local “Iron Chef” competition. When the owner (Jack Abramoff) got into hot water, the restaurant closed and Morou and Heather decided to open their own place.

About Farrah Olivia:

Farrah Olivia is named after their first-born daughter, whose pictures can be seen on the restaurant walls. The restaurant is in the old Blue Point Grill space next to Balducci’s. There’s indoor and outdoor seating.

Farrah Olivia is American cuisine. Here you’ll find lamb, chicken, tuna, beef, pork, duck, etc. with influences from other cultures.  The presentation is outstanding. Spices and sauces are arranged around the food to sample and combine at your discretion. “I cook like I speak – with an accent.” Morou continued, “It’s American cuisine. I show how other cultures influence it. That’s my accent.”

The restaurant is getting rave reviews, and is nominated for “Best New Restaurant 2007” at the RAMMY awards. 

Business philosophy:

Morou always provides samples from the kitchen (he calls them “amusées”) for customers to try while they wait for their main dish. This philosophy of experimentation extends to him as well. “You don’t know what’s inside until someone helps you pull it out”, he told us. “Some of my experiments don’t work. I’ll add an ingredient and it completely changes what I’m trying to do, so I’ll remove the ingredient and keep going.” He likens it to traveling. “You get on a train for Baltimore and fall asleep and miss your stop. Do you quit there? No, you go back to Baltimore and continue from there.” 

He’s also very open with his recipes. Ask him for one and he readily gives it. “I don’t have a big head. Food is made to be shared and enjoyed.”

Why did you choose to do this?

“My brother was a chef”, Morou told us. “But I started accidentally (see above). After switching from computer science to cooking, I realized both are creative. Art just gave me a bigger canvass to draw on.” 

Why Alexandria?

“I’ve been in the area for 20 years and 10 of those in Alexandria. I love Old Town’s Farmer’s Market, and saw there was an opportunity in Alexandria to open a high-end restaurant.

Funny Story?

“I was doing a cooking class at the DC convention center. I had been emphasizing how one must taste to know the ingredients. To lead by example, I bent over and tasted what I was working on.  Of course the food went down the wrong way and I started choking. Everyone seemed to get a big kick out of that. I laughed too - as soon as I could breathe!”