Shadow Tag
““Unbelievable,” he said, watching as Malone layered some tabbouleh along the spine of a lettuce leaf.
“I really miss this in Copenhagen,” Malone managed between mouthfuls. “Can’t get decent Lebanese food there. Nothing like this, anyway.”
Reilly dipped a triangle of thin Arabic bread into the plate of humus, then studied the restaurant again as he savored the bite.
It was a long, narrow room. Along one side of it ran a bar made of a slightly garish, richly-veined marble. Behind the ...bar were the two shawarma stands, huge, fat cylinders of meat—one lamb, the other chicken—that was layered onto a skewer that rotated slowly in front of a gas fire. There was also a wide, narrow horizontal charcoal grill that was used for kebabs, and a wide preparation area where the three chefs added the various condiments and garnishes to the sandwiches or plates. Eight customers, all men, sat on tall stools facing the bar, eating.MoreLess
“I really miss this in Copenhagen,” Malone managed between mouthfuls. “Can’t get decent Lebanese food there. Nothing like this, anyway.”
Reilly dipped a triangle of thin Arabic bread into the plate of humus, then studied the restaurant again as he savored the bite.
It was a long, narrow room. Along one side of it ran a bar made of a slightly garish, richly-veined marble. Behind the ...bar were the two shawarma stands, huge, fat cylinders of meat—one lamb, the other chicken—that was layered onto a skewer that rotated slowly in front of a gas fire. There was also a wide, narrow horizontal charcoal grill that was used for kebabs, and a wide preparation area where the three chefs added the various condiments and garnishes to the sandwiches or plates. Eight customers, all men, sat on tall stools facing the bar, eating.MoreLess
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