Fire, veal and lavash
The döner turns in the window over real wood, the way it is done back home. Guests notice it before they order — the smoke, the fire, the long spit of veal being shaved down through the day.
Everything around it is made to match: house lavash bread, thick hand-cut potatoes, sumac onions and pickles, and a spicy house sauce. On a busy Saturday there is a queue and a wait, and the team will tell you so before you order.







