"This place has a kick-ass lamb doner kebab — as with its cousins the shawarma and the gyro, the meat is sculpted onto a rotating cylinder with onions and other flavorings, and sliced off before being stuffed in a pita or loaded onto other forms of bread. But why not try one of the cooked-to-order lamb kebabs, such as the adana, formed onto swords from flavored ground lamb and cooked over a flame, making it smokier that the doner kebab? Then, have it plopped on vermicelli rice along with salad material, yogurt, and red chile paste. There’s another branch of Memo in Manhattan, at 23rd and Sixth Avenue, which is also good but not quite as good. Brooklyn itself lends flavor." - Robert Sietsema
Robert Sietsema/Eater NY
