Bowls
Rice or greens. Then the meat. Then the pickle.
A bowl here is not a branded “power” product. It is how office people eat when they do not want a wrap leaking in a laptop bag.
How we build them
- Base: turmeric rice, or chopped salad with sumac.
- Protein: chicken, mixed shawarma, falafel, or half-and-half.
- Crunch: turnip, cucumber, fried onion.
- Sauce: toum, tahini, or chili. Say which one on the call or I will default to toum on chicken.
Weekday bowls run about $16–$18. If you want no rice, say so. If you want extra pickle, say so. Do not send a paragraph — the callback is a conversation.
Lina Haddad · Grill and counter, eight years · Updated 6 October 2026