fold

"Sourced from Halal farms in the San Joaquin Valley."

Lamb raised on native grasses — 72-hour dry marinade

"Dough pressed by hand. No machines touch this bread."

Heritage wheat · baked at 900°F for 90 seconds

"The knife angle hasn't changed since 1962."

Each pull of the blade — 18 seconds of patience

"Fermented 10 days in apple cider vinegar and beet."

Turns pink by day 3 — ready by day 10

"Three folds. One perfect cross-section."

Lamb · garlic cream · pickled turnip · fresh herb

"Toum made fresh each morning. No preservatives."

Garlic from Gilroy · cold-pressed California olive oil

"Phones down. Both hands. That's the only rule."

240 guests · Sonoma Valley · September 2024

"We plate for the table, not the individual."

Every event gets a communal herb board

"Charcoal from oak. Lit two hours before service."

Temperature held between 280–320°F for six hours

"Pulled at 5am. On your wrap by noon."

Parsley from Capay Valley · sumac from Lebanon

"We stay open until 2am. Some jobs don't end at five."

Late-shift menu: same quality, half the wait

"The spit becomes the centerpiece. No decor needed."

Outdoor setup in 45 minutes · serves up to 500

"We buy from farms we've visited. No exceptions."

Seven farms · three counties · one philosophy

"Catering means more than the main. We build the whole table."

Hummus · baba ganoush · olives · house-pickled veg

"The burn on the edge is not a mistake."

Stone oven at 900°F · 90 seconds · no exceptions

"The spice that costs more than silver. We use it anyway."

Iranian saffron · hand-harvested · steeped 12 hours

"Twelve seats. No reservations. Worth the wait."

Open: Mon–Fri 11am–2pm · Wed–Sat midnight

"When the spit runs dry, the pan takes over."

Lamb shoulder · charred lemon · za'atar butter