The kushiyaki here was very satisfying. On the left is the honeycomb beef tripe topped with preserved olive leaf gremolata and on the right is the shish tawook, which is charcoal chicken thighs that are supposed to be topped with toum (whipped garlic), but ours looked and tasted like it was topped with Japanese mayonnaise instead.

The beef tripe had a great texture- it was tender and slightly chewy. It wasn’t gamey and the gremolata tasted mildly herbaceous without being too overpowering. Tastes somewhat like basil oil, and I would prefer a bit more lemon in the gremolata.

The shish tawook is based on the Middle Eastern chicken kebab. The chicken thighs had a great smokiness from the charcoal grill and was very delicious, but it seems like we missed out on the toum it was supposed to be topped with.