[ReptileMan]

For kebab some comedian gave the best advice - look at the knuckles of the kebab maker - if they are very hairy it will be good. Then look at the neckline of his shirt - if there are hairs coming out of it - the kebab will be great.

[slt2021]

this reminds me my experience: when I went to Salt Lake City and wanted to try Turkish food and picked nearest Turkish restaurant with the the highest reviews from google maps.

Interior was authentic and nice, but the food turned out to be AWFUL, kebab was burnt to ashes, everything food wise was horrible.

When I complained, the cook came back and apologized, and I saw the cook was White American. Not saying all Americans are bad cooks, but in my experience I would have expected turkish chef to cook turkish food for authentic experience and quality.

[JoeAltmaier]

Have a friend who rates ethnic restaurants by the decor. The fancier the place: the worse the food.

The best places are mismatched chairs and Formica tabletops, menus left over from the previous occupant with a page of badly translated new menu pasted inside.

[hot_gril]

Well on the topic of kebab, good Persian restaurants usually have better decor.

[JoeAltmaier]

Hm. Not in the case described.

[hot_gril]

My family members from Iran and Syria have said that people there cook beef extra because it's usually not very fresh, unless they're rich. So overcooked beef may be the more authentic way, depending on how you look at it. Lamb is more common anyway.