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Kebab plates come with rice, grilled tomato and pepper, and a potent red pepper sauce folded with onions, paprika and parsley. This inconspicuous restaurant resides on Plaza Ararat’s back end in Unit Z and serves great charcoal-grilled kebabs to customers who eat at tables that wrap around trees. Longtime grill master Vic Sarkisyan is from Yerevan, Armenia’s capital, and has been a consistent presence in a tile-lined kitchen for Armenian-Russian-American owners who took over Hamlet’s Kitchen in 1997. Their pork kebabs are particularly great, especially khrchik, bone-in rib tip chunks that still have cartilage attached. This cut provides a wonderful chew that sheyka (boneless baby pork) can’t match.
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Eating here is like sitting in Ali’s living room, and you’d better be prepared to convivially interact. There’s no shortage of competition in Astoria’s Greek scene, with an estimated 20 Greek restaurants, but Taverna Kyclades stands out. The seafood-heavy menu’s stars are the grilled octopus and heaping portions of grilled fish. Expect a wait for tables in the indoor and outdoor seating areas.
Beef Kofta Kabab
The family argue loudly yet again after service and the argument spills into the street outside. They try to serve raw chicken to a customer as the Chef says it is cooked on the outside so he thought it also was cooked inside. Gordon discovers mouldy food in the kitchen and in the walk in fridge he finds huge buckets of chopped parsley, bendy celery, soft cucumbers and rotten lettuce. Gordon arrives to observe a dinner service and meets Sams wife, who doesn't think the children should be working in the restaurant. Gordon calls the staff together and tells them his criticism of the food, to which the chef admits he has given up.
Extra Green Sauce
Sam Dumanyan is from a small town called Jrvezh located east of Yerevan in Armenia. He had a restaurant there and after he moved to Los Angeles, opened his eponymous restaurant in Van Nuys in 2021. Sam’s Kebab touts waterfall and blue-sky photo murals and specializes in skewers that he plucks from an enticing display case by the register and grills over charcoal either out back or in front. Emin Davoudi-Chigani runs Foothill Market & Deli in a Sunland strip mall and spun off the butcher shop as Meat Guys in early 2021. A printed menu lists proteins they can cook in an open-mouthed, stainless steel gas grill, but it’s just as easy to pull from display cases.
Shawarma off a twirling spit roast is available in chicken or a mix of beef and lamb. Get it packed in a pita or fill up with a platter doused liberally with spicy harissa and Duzan sauces. Originally named Hallet’s Cove, this Queens neighborhood along the East River was rechristened Astoria in an attempt to get financier John Jacob Astor to invest there. Nowadays, this vast neighborhood of brick and frame houses, with the east-west avenues given over to commercial enterprises, features one of the city’s most impressive collections of restaurants.
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The compact shop provides comfortable seating and a politicized clubhouse atmosphere in which all are made welcome, and the kebabs are righteously grilled over charcoal. The hummus topped with fava beans is particularly fine, and so are the triangular spinach pies. The menu is brief and unfussy, drawing in part from Mr. Zaman’s ancestry, half-Uzbek, half-Tajik. In his hands, Afghan mantu (dumplings) are smaller-scale, almost demure cousins to hulking Uzbek manti, but still retain a touch of shagginess. Their delicate skins are loosely packed with ground beef, musky from cumin, and just barely pinched shut.
Don’t miss the chicken in mole negro or the beef rib with mole coloradito, at this jazzy and colorful place. If the diner had been invented in Casablanca or Rabat, this is what it would look like. The breezy corner storefront is the most fun in summer, when the sides swing open and the smell of sizzling tajines wafts out onto Steinway Street, served with the traditional baguette. Also to be admired are the opulent vegetable couscouses and the grilled merguez platter, all at shockingly low prices. Boneless chicken thigh marinated with traditional Afghani spices. Tender chunks of boneless lamb marinated with traditional Afghani spices.
Photos: Breaking Ramadan Fast at Sami's Kabab House in NYC - Curbed
Photos: Breaking Ramadan Fast at Sami's Kabab House in NYC.
Posted: Tue, 11 May 2021 07:00:00 GMT [source]
There’s an additional less-crowded location in the East Village. Topped with our homemade garlic mint yogurt sauce, garnished with our lamb gravy and yellow split peas. Chunks of boneless chicken breast marinated with traditional Afghani spices. Seasoned ground beef and lamb mixed with fresh herbs and onions. New York’s restaurants struggled, and many closed forever, during the darkest days of Covid, but Sami and his family not only persevered but have expanded the business, too.
The housemade pastas and pizzas — like the thick bucatini all’Amatriciana with braised Italian bacon, and the “angel and devil” Neapolitan pie with mozzarella, spicy soppressata, and hot honey — sometimes draw a packed house. Lentils in vegetable broth with herbs, spices and seasonal vegetables. In common with many immigrants to New York City, Sami worked for a time as a street vendor. At his most successful, he operated a pair of coffee-and-donut carts, across the street from each other, near the southern edge of Times Square, in Manhattan. However, after the attacks of September 11, 2001, new security measures in that crowded district meant that Sami couldn’t set up in his usual spots. From spanakopita and mole-covered enchiladas to bulgogi bagels and Neapolitan pies, here's what to eat in Astoria.
And our lamb kabab, however tender, would look like many other New York kababs except for the accompanying heap of Qabuli pulao, steamed rice caparisoned in raisins and julienned carrots. The sweetness of the raisins, and especially the carrots, wonderfully complements the fluffiness of the rice and juiciness of the meat. In Afghanistan, lavish versions of Qabuli pulao are prepared for celebratory occasions; in Astoria, we can celebrate whenever we like. Later in 2022 another son, Ali, opened his own small cafe a block from the kabab house. The menu has also been revamped with a menu of new cintemporary Mediterranean dishes and recipes, the staff sample the food and love it.
The left case touts raw cuts like whole chicken, beef ribeye, and lamb leg. The right case holds marinated meats like pork baby back ribs, spicy chicken thighs, and lamb lule. Less common delicacies include Cervena venison ribs, Kurobuta pork, and marinated branzino chunks.
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