Kebab House r_keeper

Where the flame never sleeps Step inside and let the smoke do the talking. Our döner turns slowly over open heat, the iskender drowns in butter and tomato until it barely holds itself together, and the adana kebab hits the plate still crackling from the grill. Cool your fire with a glass of frothy ayran, and start with tantuni — pan-seared, cumin-spiced, and dangerously good. This is not fast food. This is craft, heat, and obsession on a plate.