Name: Inside The Dinner Rush Serving 300 People At NYC's Best Kebab Restaurant | Full Service
Uploaded: 2025-11-19T17:11:17.000Z
Duration: 26 min 21 s
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Lazer Wolf is what we call a shipudia, which in Hebrew means a grill house.

Basic passive voice

So everything as you're about to see is centered around our grill.

Ordering eggplant, eggplant fire, Zeno salad team for two, going to 208.

We know for a fact that we're gonna be busy every night starting at five tonight.

We're starting with 274 covers on the books, expecting probably between 30 and 50 walk ins.

So we'll end up somewhere in the three hundreds.

We have a super strong team and they just, they just get it done.

So Millie and Natalie here grilled off 14 cases of eggplant today.

They spread them all off on this grill, steamed them for a little bit.

And this will all be ready for our prep for tomorrow.

All three restaurants in the Hoxton Hotel are Israeli, so all of our prep that we do in this building is for the whole building.

We kind of share everything, and that's what makes things more efficient.

This is Rafa and Jenette, our butcher extraordinaires, building all of our skewers.

They are the backbone of this restaurant.

And we all get really upset when they're gone because we can't do it like they can do it.

All right, let's go say hi to the rest of the team.

We're going from Lazer Wolf, which is on the rooftop, to the main floor, which is where Kfar is and where our main prep kitchen is, that all of our shared prep happens.

And this is where the rest of the magic happens.

This is Avellino grinding our meat for our butchers right here.

He's grinding that meat because it needs to be ready to process first thing tomorrow morning.

We've got Juana, Rosario, and Matilda, our prep manager.

So right now they're cutting our sumac onions, our red onions that we mix with sumac and some vinegar, some salt, a little sugar.

And this is going to go on the side of every kebab that we serve tonight.

They're about to pick and cut some herbs for tomorrow.

So when they come in, all they have to do is mix.

they're the ones that kind of make a lot of sense out of everything.

You're not going to tell them about your dish?

She took a little apricot amba home, which was one of her favorites, and

I'm like, we're going to put that on the menu.

Matilda and her cousin Lorena came up with this program that makes everything work a little easier.

I mean, I can show you what we're working with here.

This is Raf and Yanette, who we just met.

This is KVAR am KVAR pm KVAR chefs Rafa and Yanette right here.

If I were to try to do this list with one other chef, this would probably take me about 16 hours, I want to say.

And they didn't even come in with any butcher experience.

They knew what they were doing, and, you know, went from there.

All right, guys, so it's 4:16 right now, so about 45 minutes until service.

I'm about to feed the fire with some more charcoal real quick, get it up to temp.

Just the way that we grill things here, we pay a lot of attention to where our fire's.

So what we're doing is we're letting our charcoal burn as hot as possible right now.

So when we get to service, it's been burnt out enough that we have our proper cooking temperature that we're looking for.

Because he tried cooking a kebab on top of this open fire, it's gonna taste like cigarettes in your mouth.

And that's not what we're looking for here.

And at the beginning, that was actually an issue is like, people were starting their fire too late.

And then five o' clock hits, we're busy, and we're like, well, what do we cook with?

So at least an hour before service, probably an hour 15.

We light our first embers, get it to burn out, so we're in a good spot once service starts.

So as you can see, the way the line works, one giant grill.

And our Salatim station that they're very nicely setting up over here.

So here at Lazer Wolf, we do a little bit of a prefix menu.

So every table starts off with a variety of 10 different salatim, which are Israeli and Spanish.

Earlier in the day, we remixed all the salads that the prep team made.

Re seasoning them and tasting with me added more olive oil, salt, herbs, whatever they needed to make sure that everything that we serve tonight is exactly what we want it to be.

So we had a last minute hiccup before service.

So Jesus over here started the day on salatine.

Thank you, Asus, for being so accommodating.

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Inside The Dinner Rush Serving 300 People At NYC's Best Kebab Restaurant | Full Service

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