"Sami Zaman keeps a whole halal lamb in his basement fridge, and for every order of kebab or chop, he butchers the pieces himself just because he’s a tad obsessive. He grills them to get the tenderness and char just right. And that’s how the former coffee-and-bagels street cart vendor grew Sami’s Kabab House to two other outposts in Long Island City and Long Island — and inspired his son to launch his own modern halal coffee shop. The mantu (beef dumplings), sabzi (stewed spinach), and firni (custard) hit just right, too." - Caroline Shin, Robert Sietsema
