Spit-fired shawarma, slow-made the family way.

Sinbad Kitchen & Grill started with a simple idea: serve the food we grew up eating — real shawarma, blistered on a vertical spit, sliced thin, tucked into pita still warm from the press.

Every marinade is mixed in-house. Every sauce is whisked the morning of. Our garlic sauce takes three days. Our tahini comes from sesame we toast ourselves.

Whether you're stopping in after work or feeding the whole family on a Sunday, you'll taste the difference fresh makes.