Hannah E.
Yelp
This shawarma beats out anything I had in Israel (or anywhere else, which goes without saying). I haven't agreed with Pete Wells of the New York Times all that often, but his article on this place was absolutely spot on. The focus he gave to the spices behind the meat, based on the focus the chef gives to the spices behind the meat, made me visit - I'm not a meat lover, but am a spice nerd, and being able to enumerate the spices behind every bite was a extra-sensorily pleasant experience.
The meat may not be the centerpiece, but it's cooked as though it is. After all, you can't even be a vehicle without being able to drive. It would be impressive on its own, but the layers of spices are thick as coats of paint, and kept from being too tongue-coating by the tahine and amba.
I also ordered a side of eggplant, thinking they'd be chip-adjacent, like, for snacking, but they were thick and meaty. You probably couldn't go wrong stuffing them right in your sandwich, but they're a bit tough to eat solo.