Sizzle and Bustle

The Pitch

I met up with two friends of mine at Antep Kabab upon their recommendation.  I've been aware of this popular, longstanding kebab shop for many, many years, but never gave it a shot for no particular reason – the "to try" list is just endless!

On this unusually-warm early-fall day, which felt more like late summer, the Concordia University area downtown was bustling with folks walking around and grabbing dinner.  Inside Antep Kabab, the vibe was just as hectic; a line of hungry diners was matched with a packed, boisterous dining room.

tagged:  SUNDAY NIGHT WAIT IN LINE

The Mood

The small locale is occupied in half by an ordering counter/open kitchen, with the remaining half dedicated to seating.  The floors and walls are covered with large white marble tiles, which help keep the space bright despite its diminutive area.

Every seat was taken upon our arrival at 8PM – you may even need to share a table with strangers – although things quieted down by 9PM.  The crowd is a diverse mix of North African, Middle Eastern and South Asian; directly reflecting the people out and about on the streets tonight.

tagged:  F.O.B. FAVORITE PACKED LIKE SARDINES

The Food

Antep's operation is a streamlined one, which is reflected both in their menu and kitchen workflows.  Four kinds of grilled halal meats are available in either plate or sandwich format, with bulgur or salad on the side.  That's it that's all; no doner, no fries or other sides.

A platter would have been interesting, but I went the sandwich way fearing I had to eat while standing due to the dearth of free tables.  My experienced companions suggested I go for two due to their size and lack of something else to nibble on.  Heeding their advice, I asked for shish – skewered – lamb and chicken sandwiches, both spicy when prompted by the cashier.

Fifteen minutes later, two paper bags were handed to me enclosing warm sesame buns brushed with the house's sauce mixed with veggies and loaded with chunks of meat.  The spice level was weak for me, but the rest was rave worthy!  Both meats were tender, full of flavour with light charring at the edges.

The bread was firm to hold yet soft on the inside; perfect to absorb some sauce and help keep things together.  In retrospect, two of those was overkill, but one would have left me hungry.  The same goes for the price: $12 to $16 per pop is decent, but double that is getting up there for fast-casual.

tagged:  HALAL

The Service

The small counter and kitchen area at Antep are a real beehive of activity.  Five to six people are constantly juggling tasks of freshly baking bread, skewering and grilling meats, assembling sandwiches and calling out names for pickup.

The volume of business is so high they do not require to grill on demand; dozens of skewers are on the charcoal at all times, with new batches regularly replacing previous ones.  It's a marvelous scene of controlled chaos!

tagged:  HUSTLE & BUSTLE

The Verdict

I cannot recall exactly when Antep Kabab opened, but it's been around for anywhere between ten and twenty years.  The name comes from Gaziantep, formerly Antep, considered the culinary capital of Turkey.

Yes, I loved my sandwiches and lament not coming here before tonight.  But what I think matters not; two things I noticed prove this kebab shop's popularity.  First, they don't deliver; they don't need it, they're busy enough.  Second, while many of their fast-casual competitors in the area are either closed or empty, these guys are drawing lineups!

tagged:  SOLID