One side of the Lebanese Butcher is a small Middle Eastern market, the other is a tiny carryout cafe, which is where I head to assuage a hankering for lamb, sweetly spiced with ginger, pepper, nutmeg and cinnamon, shaved from a slowly rotating spit and slipped between folds of warm pita. The meat and the bread could stand on their own, but they get delicious backup from cool lettuce, pink pickled radishes, sliced onions and a drizzle of tahini sauce. Accompanied by the tinkle-tinkle of a little fountain and Lebanese music, the strapping meal is also a deal at $5.
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