Capitol City Eats Talks About Shawafel
Shawafel is refreshingly without gimmick. No horseshoes, mini golf, burlesque, craft beer, micro-bakery bread or other hipster touchstones. The toum, however, is the difference maker and makes Shawafel a landmark. Immerse me in toum, please. Mark my soul with this glorious garlic cloud.
The makings of chicken shawarma. Start with toum, end with fries, you can do no wrong.
A few months back Chef/Owner Alberto stopped by the photo studio of Renee Comet with his chicken shewarma for a Washingtonian sandwich story. Renee was taking the pictures, I was wrangling the sandwiches, and Chef Alberto stayed for a bit of a visit. He impressed me. A former Jose Andres protege, Chef Alberto has struck out on his own and hit a home run.
A person could hit a home run with one of these babies. They are rock solid and heavy as hickory baseball bats.
Mr. Walston, feeling the omniscent gaze of his vegan daughter, chose crispy cauliflower with tahini. She’s got him wrapped around her little finger, as it should be.
Le French Fries doused gloriously with za’atar. We did not do a sludge test so I am taking an educated guess – sesame seeds, dried sumac, oregano and thyme. For sure on the sesame seeds and oregano.
Lebanese cooks have a handle on the goods, folks. Sheeeeeewafel, sheeeeeebang, sheeeeeedoobeeeeeee. Do me!
The Lunch Encounter 