For a shawarma place, Grill House Mediterranean has garnered a fair amount of foodista gossip. The Tenderloin restaurant, recently opened by Salama Halal Meat (around the corner), brought on board the well-loved former chef of Eden's Turkish Food to make Turkish salads, savory pies, and desserts in addition to its shawarma and kebabs.
I am not immune to restaurant gossip, which is how this week's full-length restaurant review in the print paper came to be. Over the course of my many visits to the restaurant, I learned that when Besir is in the house, the feta and spinach pies come to the table soft and flavorful, the salads buzz with lemon and fresh herbs, and the hummus and baba ghanoush are among the city's best. When he's not around, the place falls apart. Until the restaurant steadies, learn to recognize the guy.