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"Evoking the owner’s food-truck roots with a faux truck grill and bold red, green, and black colors, I watched shawarmas rotate near the window while Zeideia’s falafel — cylindrical, puck-like deep-fried rounds — revealed a fresh internal herbiness (coriander, parsley, anise and other nominally secret herbs) that forms the base for a complex harmony of vinegary pickles, pickled turnips, hot sauce, tahini, and sumac." - Joshua David Stein