Maybe he should just sell the brisket by the pound? Same goes for the pita. DIY sandwich.
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They were already pissed off when it was $25 being served out of a ghost kitchen.
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Not that I know of. I had to ask for explanations for like 80% of this menu while we were ordering. Thatâs not great. I think Arthur is a great chef but is not the most business-minded person out there.
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He used to! Wouldnât mind if he started that again.
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Yeesh yeah I guess Iâll just expect to do the same. I know this is a passion project and he has an ambitious vision for his food (and itâs good!) but some sort of printed explanation would be super helpful.
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i know not exactly same dishes, but in that area and similar to other armenian places, these prices arenât that out of line compared to mini kabob or hamletâs kitchen?
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those are expensive as hell too but at least Iâm going to get a combo plate for my ~$35.
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Yeah, I can still get a full two meals out of one Mini Kabob plate. But at this point between their hours and how slammed they are, itâs a very calculated treat, like twice a year if that.
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this is why com tam broken rice combo plates will always reign supreme
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yeah this golden delight combo platter fed my entire family of 4 (2 kids) 
But to be fair, the basturma brisket probably needs extra work and time to cook compared with other proteins, and itâs such a big cut of meat that real estate becomes an issue. it seems like itâs his specialty item and the only way to continue to make it and be profitable is to price it the way he does.
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Heâs planning a weekly kebab omakase, as well as alfresco seating.
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We really gotta get away from using omakase for every single tasting/prix fix menu.
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I feel like this is what a lot of places serving kebabs feel like now. 