The kitchen sources whole birds for its chicken Shawarma, roasting them vertically on a spit and shaving meat to order, a labor-intensive technique that distinguishes it from pre-cooked assembly lines elsewhere in the city. The operation serves the local diaspora and the broader West Toronto lunch crowd a small counter footprint suited to takeout and quick sit-down traffic. The chicken Shawarma sandwich, meat layered with tomato, onion house tahini, is the signature item. · No website yet.