It’s been a long time since Matt has turned out of a pub at a late hour and teetered into a kebab shop on the way home. In fact, since his days as a student, last century, he’s found no particular reason to enter a kebab parlour… until now. Strolling down Union Street with junior reviewers Bill and Jack he found himself strangely drawn to the Charcoal Grill.
This is an establishment which, positioned as it is squarely in the middle of a bustling night-time economy, must serve quite a lot of food to the traditional customers of a kebab shop, the night-time revellers. Despite this, it has a large delivery menu, and opens during the day when it seems to do reasonable business.
Matt and the lads entered the shop, which was small and bright, and perused the garish and reasonably-priced menus. Just about any takeaway offering that could be imagined was there, the normal shish kebabs were laid out smartly in the cool cabinet, and two large doner racks rotated at the back. Bill and Jack both chose a simple cheeseburger and chips. Matt was swayed by nostalgia and ordered a large doner, but was at the last minute struck by a novelty – chicken doner, which was unheard-of last time he entered a kebab shop although it’s now common fare in many takeaways. So chicken doner for Matt it was. The waiting time was minimal, and the food was prepared under the twitching noses of the hungry customers. A selection of sauces and salads were offered by the friendly assistant, who then wrapped the meals up into a convenient carry-out bag.
On returning home the still piping-hot treat was distributed for for the eager chaps to eat, in traditional style, from the paper. Bill and Jack reported very favourably upon the burgers, which were quite large. Whilst the chips were not the freshest they certainly fulfilled their purpose. The chicken doner that Matt unveiled was a spectacular beast – brimming with salad, and massive chunks of marinated chicken. To Matt’s dismay he rediscovered that a main ingredient of kebab salads is raw onion. No doubt the chaps in the Charcoal Grill would have left it out if he had had the wit to ask them to do so, but on this occasion he was obliged to pick it all out by hand. This still left a hefty portion. Matt tucked in with enthusiasm, and found chicken doner to be tasty, but a lot greasier than its traditional lamb-derived cousin.
So the Charcoal Grill is well-priced, well positioned, and serves an impressive range of food. It’s not going to get any gourmet accolades, but then nor will many late-night kebab houses. If you want fast food in generous portions, Charcoal Grill will provide.