Le Bab
Middle Eastern restaurant · Soho ·
Gourmet kebabs, inventive sides, and creative cocktails
![Le Bab by Le Bab [official photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62588631/Le_Bab___Cheesy_Chips.0.0.jpg "Le Bab by Le Bab [official photo]")
Gourmet kebabs, inventive sides, and creative cocktails
"“My mum was not rich. A good night out for dinner for me was Pizza Hut. So, Le Bab almost feels accessible in terms of high-quality, good food. They were on the first season of Big Eats. I’ve built my own kebab there. Me and one of the guys that runs it have a great friendship. They let me do multiple birthday parties there. I've taken over the restaurant. As much as they have incredible halal kebabs, they're also an incredible venue that lets me just enjoy my life. Also, the name, Le Bab, like it's a posh kebab, innit? I love that.”" - jake missing
"The modern shawarma spot is open Monday to Wednesday, and with EOTHO their ‘bab and chips’ - an order that will roll off the tongue for many in London - is just £5. So it would be rude not to throw in a doner beignet too." - jake missing
"A kebab-focused concept described as offering 'kebab with a twist' and presented as one of the more conventional or predictable additions to the vendor roster." - Adam Coghlan
"Since opening in 2015, Le Bab have been proving it’s possible to make high-end kebabs without being a totally tone-deaf about it. Positioned somewhere between après-ski and après-Scala, their double-cooked fries come with their own pan of molten cheese sauce. Dip them into it delicately with a raised pinky-finger, or go down the poutine route and pour the whole lot on top. No word as yet on whether they’ll be served at sibling Maison Bab — soon to open in Covent Garden opposite Temper Three." - Emma Hughes
"One of a small family of modern gourmet kebab restaurants, with a location in Kingly Court, that acted as a prelude for the chef's experiments with modern, European-influenced kebabs and helped inform the development of the new seven-course tasting concept." - Adam Coghlan