
5
"The beef rolls at Uzbeki Shashlik House — beef pulled from a T-bone steak then rolled in lamb fat for extra juice — are a rarity in NYC. They’re just one of about twenty charcoal-grilled kebabs on an extensive menu that also includes soups like lagman and shurpa. Owner and Tajikistan native Suhrob Mullojonov now helms three locations." - Caroline Shin