That’s a nice spread. Any charcoal flavor from Mini Kabob like Hamlet’s?
How were the eggplant caviar since you had them side by side?
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Went to Hamlet’s this week as well. Appreciate y’all putting a shine on this place. Lamb chops were a sleeper hit, though the pork cartilage was fun too.
Overall I found Hamlet’s solid but not extraordinary. I prefer this style food, grill restaurant for lack of a better term, with better sauces/sides. Toum, amba, zhoug to accompany the meat, lavash and lebni etc.
I like to taquear I guess.
ps. @moonboy403 I could definitely taste the charcoal at Hamlet’s.
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Damn straight 
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the charcoal and smokiness was very evident at hamlet’s.
I like the chunkier and ironically smokier ikra at mini.
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i also really liked the texture of the ribs, not soft and fall off the bone, but more of a chew that you had to work to get off the bone. the texture reminds me of some vietnamese grilled ribs (sườn nướng) i’ve had. and that cartilage 
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Think Hamlet’s going to have to put a sign out just for the FTC folks: no potatoes
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The coverage on Mini and Hamlet’s on Dave Chang’s show has been amusing! I’m pleased to see it. Glad they echoed the difference charcoal makes. Of course we do it at home (including this coming friday) and i’ve never been to any of these places.
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this is the shish kabab / shashlik we make too… just without all those arabic things around it for sides. 
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and Jon’s and Valley produce. Love all of those sodas we call limonad for some reason… i got a nice kvas yesterday… much lighter than all the dark ones i see… we grew up with a lighter style … called Derevenskiy (village style) soft kvas.
don’t forget our jams and preserves… the ones imported from armenia are very much worth everyone’s exploration
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how would you butcher the rib tips like hamlet’s? do markets like superking sell them like that or can you cut them off from the spare rib.
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We have a number of butchers as part of Armenian stores that do it all day professionally. There are a bunch in Glendale of course but I like places such as Karabagh (there are 2), Olive, Victory Produce
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Do those all have the same marinade or does each protein have it’s own marinade?
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Only fish gets different. Usually non spicy red paper or a tomato paste addition
bomb!
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fantastic food! Not sure which meats I ate are which but very delicious. Reminds me strangely enough of some of the great Brazillian food you can get in LA, but without some of the chewier pieces.
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