Cienciano wrote: » And there's fúcking 7 Chopped in there. Yes. 7. Chopped on grafton Street has one of the best takeaway breakfasts in the country but lost out to Mcdonalds who has the best. But only the one in Swords. That has to be the dumbest thing I've ever read. I apologise for posting the link in the first place
MarkY91 wrote: » And when Zaytoon is there yet P4P or pasha aren't. And in the Mexican section, boojum, beats actual authentic Mexican restaurants.
Cienciano wrote: » It's hard to take serious with some of the shít in there. Imagine being in Blanchardstown and telling your girlfriend that you have to go to Burger King cos it's one of the best burgers in the country from the Blanchardstown branch.
Dublin’s original kebab shop is set to close its doors later this month for a major refurbishment and relaunch following nearly 28 years of providing late-night snacks to hungry city-centre revellers. Iskander’s Kebab House on Dame Street, which has been in operation since 1992, will close on January 19th to allow for a complete renovation of the premises. The late-night food takeaway was recently bought by the Aydin family who say they are planning to reopen in mid-February as a more upmarket restaurant.
THE owner of one of Dublin’s top kebab shops has warned a massive German chain set to open 40 outlets around the country that “they’re wasting their time”. German Doner Kebab - recently voted the best place in the UK to eat by Tripadvisor - yesterday announced that it will first launch in the capital with a flagship restaurant in 2020. Tony Mekhalfia, who runs Babylon on Camden Street, said he’s not worried about the new competition. They added that plans are also afoot to open a further 40 stores across the country. But Tony Mekhalfia, who runs Babylon on Camden Street, said he’s not worried about the new competition.He told the Irish Sun: “There’s no room for them to open on Camden Street so we’re not worried.“I believe in loyalty and in good people. I have always wanted to Babylon to be a nice, safe place for people to eat and we’ve achieved that. “We have 100 per cent Irish produce and Irish suppliers because loyalty is very important. “If a new chain wants to come in then the best of luck.
Muahahaha wrote: » A Scottish headquartered German Kebab Company opening up 40 kebab shops in Ireland, we are well on the way to reaching peak kebab.
Passenger wrote: » Bit of competition will be no harm but 40 franchises is a tad ambitious.
Gavin shels wrote: » https://www.irishmirror.ie/whats-on/food-drink-news/german-doner-kebab-ireland-opening-20917211
SlipperyPeople wrote: » yeah however being a snob is how you know you're better than others. For example people who think Zaytoon is better than passion 4 food are allowed to voice their opinion despite it being plain wrong
Muahahaha wrote: » Seems like this Dublin Kebab Club has caused quite a kerfuffle. Wouldnt read much into it, for all we know the photo of the dodgy kebab could be from somewhere else. It doesnt look like anything I've eaten in Zaytoon before and this blogger could have an agenda or the person who sent them the photo could have one. I must give Falafel another try. Ate there a couple of years ago and while it wasnt awful I never went back, especially with Zaytoon so close.
Anus Von Skidmark wrote: » My favourites, roughly in order: Falafel in Temple Bar - they have a mixed grill of shish kebabs that's the absolute tits. They also do a very nice lamb shawarma sandwich with pickles and stuff - yum!
Anus Von Skidmark wrote: » the lamb spit did look suspiciously like elephant leg, compared to how their spit used to look with clearly distinct pieces of meat stacked on top of one another.
Martin O Hanrahan Why have you started mincing your meat? You never used to do it??Zaytoon Martin O Hanrahan we haven't changed the way we prepare our doners . It's a mix of marinated minced lamb and the finest cuts of lamb shoulder.
Dublin Kebab Club Steven Judge well if it’s true it’s by their own doing. If true their deceiving people by proclaiming their meat is 100% fresh lamb, when it’s not. They say it’s minced. I mean why the f uck mince it? Would you mince a good steak, no you absolutely wouldn’t. Charging top dollar too for meat that’s literally dirt cheap. Does my head in
Mihir Patel A couple of points, minced does not necessarily mean processed, some of the very best kebab shops in London, those the Turkish and kurdish communities go to in London are minced. And secondly layers of lamb prices are not necessarily made on the premises, you can buy factory made shawarma sticks which are made in the same factories that make the processes stuff, most of the manufacturers offer a wide range of quality and taste even so much as differing between middle Eastern, (more spice and flavouring) vs Levantine, generally just salt and pepper, maybe onion. And they do various types of meat, ranging from mechanically reclaimed beef and chicken plus filler eg rusk to beef, to lamb to beef and lamb to lamb, and then also the layered stuff. And then there's the chicken.... 2 Hide or report this Like · Reply · 3d Rahim Sawani Rahim Sawani Mihir Patel sir, you are a kebab sommelier! Hide or report this Like · Reply · 2d
MarkY91 wrote: » I'm told that they do lovely kebabs in Germany. I'll be in Berlin soon, does anyone have any recommendations?
scoobydude wrote: » I just had a look at that, pretty crazy! In fairness Dublin kebab club have self-appointed themselves as the great authority on all things kebab, but to be honest, having eaten in all the top 10 places I just think zaytoon is the best. Not that the others aren't great, but it's zaytoon for me
Muahahaha wrote: » The row probably refers to these posts on Dublin Kebab Clubs Instagram- Seems the blogger/influencer behind Dublin Kebab Club is insinuating that Zaytoon are using frozen processed meat
