So, here’s a fun fact (an actual fun fact, not E!’s version of a fun fact): Turkish doner was actually the first version of that particular type of vertically-rotisseried meat, preceding the similar shawarma and gyro by at least a few decades. I always assumed that shawarma was the O.G. vertical rotating meat-stack, but nope, apparently it’s doner.
And the version they serve at Kabab 49? It’s superb. I ordered the mixed doner plate, which comes with a salad, a big pile of sliced onions, a generous portion of delightfully greasy rice, a few slices of freshly-baked bread, and of course, enough shaved meat to feed a small family.
Everything on the plate is quite good (well, except for the onions — raw onions are the worst thing in the world, and no one is ever going to convince me otherwise), but the highlight is that amazing doner. The mixed plate features chicken and a mix of veal and lamb, and both were fantastic. The veal and lamb was a bit better than the chicken, but both were moist, had plenty of the crispy bits you’re looking for in this type of thing, and were really well seasoned.
The meat works just as well with the rice as with the fluffy, fresh bread. Eventually, you eat enough of the doner and discover a couple of bonus slices of bread at the bottom of the plate, suffused with tasty meat grease. And then you walk out of the restaurant clutching your stomach and wondering how and why you finished the whole thing, because seriously: that plate is enormous. But you kept eating it well past the point that common sense would dictate that you stop. That’s how you know it’s something special.