Chef Harwash — Restaurant in Toronto

We started with hummus which had olive oil, sumac, and parsley (plus mint?). The hummus was super creamy. Despite having extra tahini compared to how we make it ourselves, it was really good. The tahini was not as earthy, bitter, or strong as we get at home so perhaps this is yet another example how product knowledge and quality ingredients make the difference. We asked for lemon to spritz over the hummus, as we like it to be super acidic and bright.

The halloumi pizza came out next. Halloumi cheese is very salty but that was mitigated with hummus, pimento/olive hot sauce, and lemon. For those, like me, that generally don't like olives, trust me when I say, these olives were delicious especially in this sauce. The dough was stretched right in front of us before they put the crumbly halloumi cheese on and tiny pizza oven baked the fresh dough to a soft but crunchy crust many pizza-centric places can't seem to muster with bigger dedicated equipment. We switched to using the halloumi pizza for the hummus instead of the flat bread plus all the accoutrement we acquired. Fantastic. Fabulous. Delicious.

When the kebab came out, it was wrapped in an unleavened and hardy flat-bread wrap. Fresh tomato and onion plus sauces made for wonderful little Mediterranean "burrito". Pro tip: Ask for extra of the syrupy pomegranate sauce and yet more lemon and hot sauce. Pro tip 2: since many chefs are adjusting salt down to allow customers to more readily adjust for taste preferences, and if you normally like a bit more salt on your protein, ask for salt to be added to the beef kebab before they put it on the griddle. That is much easier than trying to add it a pinch at a time after each bite into the assembled wrap. For those with a lower heat tolerance, try it on the side. I think once you have a chance to taste it, you'll always want it. It seems they figured out a way to tamp the heat down without sacrificing the flavor. If you like it hotter, perhaps bring along your own oeleck sambal.

Overall, the meal was not just delicious, but memorable. We love food from all over the middle east and North Africa. The spice blends really speak to us and the food depends on freshness and simplicity to be at its best. Chef Harwash offers all that with a healthy dose of cultural pride and love for their customers. We can't recommend...

TLDR: Chef Harwash' unassuming stall is the continuation of a 100+ year family tradition. And it shows. This is the best falafel wrap i've ever had. No exaggeration. A big reason is probably that he is one of the most unwaveringly passionate food vendors you'll have the pleasure of meeting. Don't think twice. Treat yourself.

Full review: You might see the 4.9 average rating and think to yourself, "no way". You'd be wrong. I can prove it with just two interactions I had with Chef Harwash.

I was that annoying guy who asks the owner what his favourite menu item is. As if that's not like asking a parent to tell you who their favourite child is. Instead of a generic answer, he took the time to tell me a few of his favourites, and why they were different, what made each special. This man loves what he does and is proud about it.

How proud? This is what he ultimately told me: "Get the falafel. It will be the best you've ever had. If it's not, your money back." He was dead serious. No bravado. Just a man who is genuinely proud of what he does.

Folks, it was one of those rare moments where the hype matches reality. Great ingredients, full of flavour, just the right level of sauces. Truly the best i've had, ever. Not only did I not get my money back, but I couldn't resist ordering something else. He said: "Let me make you the soujok. You'll see."

Again, home run. Deceptively simple, yet addictively flavourful. The bun even perfectly takes on the sauce, lightly pan fried (I think?)

The entire time I sat, smiling, eating, a young lady asked him questions about the food. Soon he was giving her cooking advice, recipe subtleties drawn out in detail.

Finally, as I paid (his end of the bargain fulfilled), I asked him: "Why do you think you make the best falafel? I mean — you've convinced me, it's the best, but why are you able to make the best one? What's the secret?"

He looked at me, smiling, and said "my family has been doing this for over 100 years. From Damascus, to...

I was incredibly lucky to have discovered this gem by chance only a couple of days after they opened and I was absolutely blown away by the taste and quality of the food they make. These brothers have an incredible passion to just make these specialty Middle Eastern dishes to taste as authentic as it can be. The quality of the meat they use is top notch, I have literally seen them cut actual steak to make the beef shawarma for me, they also told me that chicken shawarma is marinated for 3 days in the sauce before they cook it and serve it. I have already been back 3 times and I have tried almost everything on the menu. The chicken shawarma, beef shawarma, steak sandwich, chicken shish tawook, the Zaatar pie (thyme mix), the cheese pie (I was told the cheese was also home made), the spicy sausage (sajik) and the falafel.. OMG what can I tell you about the falafel, it’s also home made, green on the inside and soft with the right consistency and spices !! Even the pickles are also home made!! Everything else is also out of this world. It makes it really very difficult for me to eat these plates anywhere else because no one can get them to taste that perfect .. ohh I have also tried their lentil soup and their tamari dessert !!! Everything is such a treat and made with passion and the quantities are so huge !!! Try anything I mentioned here and you will see what I’m talking about!! I can’t resist NOT stopping by every time now I heading back home. Another great advantage is that there is parking right in front of the place and you don’t have to pay !! This is huge in downtown Toronto. So run to this place you won’t be disappointed, you can ask to customize your food the way...