Accompanied EE here for lunch, I was not very hungry so I just had a drink and a bite of her sandwich and 'Algerian Eggplant."
These are the thoughts of a former Berliner Exchange Student [Doener Kebap hometown]
The menu is slightly misleading because - what they refer to as a shwarma is what we knew as Doener in Berlin. It came on a Middle Eastern style bready roll - but very different from the typical 'fladen brot' which possesses a hard crust and the interior texture of foccacia.
They call a Doener - what looks like a rolled Turkish burrito with a tortilla like bread - which I on;y knew of one place in Kreuzberg (Berlin district) that served this style but it was rolled in the turkish pizza dough.
The Eggplant was serverly undercooked - I like it to be tender/creamyt to the bite - this was still chewy-crisp. Though the flavors were there.
We had the Lamb Shawarma - my perfect bite with the garlicky yogurt sauce, salty lamb and salad caused me to close my eyes and be transported back 3 years in time. Its good and the closest I have had in America but its still pretty far off from the real deal. There is no smoky soul, no grilled fladenbrot, no cuke salat and no german Spoken.