The Olive Mountain

It could be the mosabaha—creamy hummus with an extra dose of tahini and dotted with whole chickpeas and sumac—or the warm, savory, fava bean–based foul that makes young families, professors and undergrads willing to endure the long (but quickly moving) line for a table here. But after tasting the shish taouk, big hunks of infinitely moist chicken; the juicy, parsley-flecked kefta; and the expertly prepared cubes of filet that are as juicy as berries, we’re pretty sure it’s the kebabs.