Kabab over real charcoal. Chicken shawarma sliced off the grill. Hummus, baba ghanouj and falafel made from scratch every morning.
This is what goes out the door. Tap any shot to see it full size.
We take the long path in our food.From the front of Sam’s menu
Twenty years in kitchens before this one. Sam’s Gyro & Shish Kabab is his, and he is behind the grill.
The recipes are his family’s — carried over, written down nowhere, and cooked here the way they were cooked at home. The hummus, the baba ghanouj, the falafel, the tahini and the tzatziki are all made in this kitchen from scratch rather than bought in. The kabab is marinated in his own blend of herbs and spices and cooked over charcoal, which takes longer than a flat top and is the reason the front of his menu says we take the long path in our food.
He opened this restaurant in 2016, and the person who cooked your food is the person who owns the place.
Old Greenville Highway, minutes from campus, with parking right out front.
Look for the sign on Old Greenville Highway.
