A step-up for L.A. shawarma in the L.A. Times:
PHOTO by MICHAEL CHAVEZ ROBINSON / L.A. TIMES
Among food-obsessed Angelenos, shawarma isn’t as much a point of contention as, say, ramen orcarne asada. At too many of the city’s Levantine restaurants, flaccid, flavorless strands of meat pass as properly shaved shawarma almost without protest.
But there are few pleasures as hypnotic as flame-licked shawarma. Behold the spit stacked with lamb or beef or chicken spinning in slow, mesmerizing circles, flecks of caramelized fat basting the meat below. In deft hands, even the bluntest knife will shear the meat as if carving clay.
Shawarma Palace delivers an Israeli interpretation.
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