About
Two kitchens.
One counter.
The bakery half.
Bread is the foundation. Pita rolled out and baked all day. Manakish topped with za'atar or melted cheese. Fatayer with spinach or beef. Sweets, simple and traditional, made the way they have been made for generations.
The grill half.
Shawarma marinated overnight, stacked on the spit, sliced fresh into pita all day. Falafel fried to order. Mezze plates with hummus, tabbouleh, baba ghanoush. Mixed grill plates for a real meal.
Why side by side.
Most Mediterranean places do one or the other. We do both because they belong together. The grill needs the bread. The bread is better with the grill. Independent, family-run, on Fanshawe Park Road East.