Today, when I stopped by for lunch, Ostad insisted I try his cheeseburger kabobs wrapped in Persian flat bread. "It works much better than a hamburger bun," he said. "I always eat my burgers upside down because the bottom of the bun gets soggy. That doesn't happen with these."
I gotta say, it was pretty damn wonderful. Ostad wraps the grass-fed ground beef with cheddar cheese, feta, pickles, mustard, tomato, lettuce, some mysterious sauce and chopped onions. I can't even say why it tasted so good, but trust me.
Grindhouse Killer Burgers, across the street, has been alerted.
Ostad updated me with the latest news of his cafe. It received its liquor license some time ago and Ostad is considering expanding into the adjacent space to create a bar. He's also on schedule to begin operating a food truck. Finally, he's debuting a new menu of his wacky but delicious hybrid of Persian and Southwestern food in about three weeks. Oh. And scallops are now on the menu.
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