FurnSaj

Charlie Succar, a Lebanese-born, Le Cordon Bleu-trained chef, built FurnSaj around a domed griddle called a saj, first in the Los Angeles area before opening a Hillcrest branch with his brother Mel on Fourth Avenue, where Paxti's Pizza once stood. The griddle turns out saj flatbread rolled around shawarma, falafel or kafta, plus oven-baked mana'ish topped flatbreads and Mediterranean-style pizzas. Cheese saroukh and a tahini-and-honey sweet bread come out of the same kitchen for dessert.