Good shwarma seeks stable and (meat-)loving home, preferably in Brooklyn or the East Village.

Last night, former Momofuku Noodle Bar chef/partner Scott Garfinkel brought Furn: Project Shawarma to the backyard at Fritzl’s Lunch Box, serving up shawarma (shocker), chicken wings (with garlic toum, chili, and sumac), great northern beans stewed with lamb’s neck, chicken liver pâté, smoked lamb breast, and the traditional Bushwick palate cleanser, Narragansett tallboys.
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