Some of LA’s Best Kebabs Can Be Found Tucked Inside Armenian Meat Markets | Eater LA

At this side-street Glendale butcher shop (where the friendly front-of-house Lurick, aka “Lolo,” answers the phone) the ethos is “No rice, just meat.” There’s no menu, but chef Artur Malkhasyan will cook anything in the case—preferably with advance notice—on a gas grill in the back; a poster above the grinder shows various beef, veal, chicken, lamb, and pork options and the case displays over two dozen cuts, including veal short ribs, beef rib-eye, lamb rack, five types of lule, and lamb and beef liver. Highlights from my visits include firm, savory pork jowl flaps, pork ribs, and boneless marinated chicken thigh, and the lule (lamb, beef, and a rare herb-flecked pork) is a joy to eat; orders arrive in aluminum trays or Styrofoam containers atop lavash with raw onions, and true to Lolo’s word there’s no rice. - Eater