Mustafa Thabata and Doug McKeta have an easy rapport and appear, at least on the surface, to lack the frenetic demeanor that is often part of those in the restaurant business.
I wondered: Was it because I showed up on a rainy, blustery day around 2 p.m. when most diners had returned to their homes and jobs?
But the more I talked to them, the more I learned that easygoing is just their way. The two aren’t easily rattled—crowd or no crowd.
Perhaps that’s why the laid-back partners decided to take the plunge and launch their new restaurant, 2nd Street Shawarma, during one of most challenging times of the year—the icy, frigid days of February.
Couple the freezing temps with parking rates that are sometimes blamed for keeping people away from downtown Harrisburg, and a less optimistic pair would have reconsidered the timing. Yet, the two were confident that they could overcome the hurdles and make a go of it.
Today, they are reporting a steady uptick in business as the weather warms and word of their cuisine spreads.
“We’re getting great reviews on Yelp,” said Thabata.
And, as far as the parking rates are concerned, they are meeting diners in the middle, so to speak.
“The first half hour is on us,” said McKeta.
Making a Mark
Before opening the restaurant, the two worked together in the flooring business.
“We put in one particularly long day, and Mustafa looked at me and said, ‘I’m tired,’” recounted McKeta, who agreed, commiserating with his friend.
What came next was a surprise. Thabata suggested they team up to run a restaurant, using Palestinian recipes passed down through his family.
Within three weeks, they hit the street searching for the perfect place to make their mark on the Harrisburg food scene.
“I knew if we didn’t get on it right away, it would be nothing but talk,” said McKeta, who added that they selected downtown for the steady foot traffic from daytime workers and nighttime revelers.
The Harrisburg men finally settled on the N. 2nd Street address where Arepa City operated until it moved up the road. The pair worked at record speed to make the restaurant their own, choosing a lime green hue for the building that once sported bright yellow.
“We also installed new floors and new lighting,” said McKeta.
The cozy space accommodates 26 inside, and additional seating will soon be available outside for those who wish to dine al fresco.
Adding Diversity
McKeta and Thabata are providing customers with an alternative to the downtown routine along restaurant row.
The manageable menu, developed with team member Hashem Abulizz, includes starters like hummus, vegetarian grape leaves and the popular baba ghannouj, featuring mashed eggplant, lemon juice, garlic and sesame seed butter served with pita. For the record, “baba ghannouj,” means “pampered papa” (you can thank me in advance if you ever compete on “Jeopardy”).
Salads include fattoush, a fresh vegetable mix with toasted pita and house dressing, and tabbouli, which features chopped parsley with onions, tomatoes and cracked wheat mixed with lemon juice and olive oil.
Vegetarians can choose from dishes like the “Falafel Deluxe,” a wrap containing falafel, hummus, tabbouli, tomatoes, pickles and a creamy, garlicky tahini sauce.
There’s plenty on the menu for meat lovers, as well, from the beef shawarma with marinated beef slices, tomatoes, pickles, hummus, onions, tabbouli and tahini to lamb, beef and chicken kebabs, to name just a few.
“For people who have yet to try the cuisine, one of the most oft-heard comments is that the food is ‘very flavorful,’” said Thabata.
And the men promote a fun atmosphere for their employees, according to waiter Justin Randall. “The guys make me laugh and make my day better.”
Randall said one of his favorite parts of the job is when a customer tries something for the first time and is pleased.
“For instance, I’ll give them a dessert sample, and a smile breaks out on their face and they say, ‘I’ll take one,’” said Randall, with a chuckle.
“None of their food comes in a bag,” said customer Bill Hamad. “It’s like going to somebody’s house for dinner. They picked a good niche—to find something similar and of equal quality, you have to drive fairly far.”
Kevin Long, who works downtown, said the restaurant scene is important to him.
“I like that it’s inexpensive, you get a lot of food for the price, and it’s something different,” he said.
He also likes the complexity of the flavors in the dishes.
“The rice/lentil/onion dish amazes me, it’s so simple, yet so tasty,” said Long, referring to the vegetarian mjaddara. “When I’m getting food to take home to my family, we get the mixed grill so everyone can sample each of the meats they offer.”
Then he quickly added: “And if you get dessert, try the harissa—it’s wonderful.”
Harris Zwerling also works nearby and said that he appreciates the convenience, the friendliness and the rapid service. He highly recommends the falafel.
“I’ve lived in a number of different places from Montreal to New York to the Midwest and have had quite a wide variety of falafel,” he said. “It compares very favorably with the other places where I’ve lived and traveled. It’s also one of the few places I’ve gone where they grill the pita.”
As far as the future, the men have big plans.
“We’d like to eventually branch out to other parts of PA, but, for now, we’re happy to be a part of the community and to bring something new to Harrisburg for their enjoyment,” said McKeta.
2nd Street Shawarma is located at 316 N. Second St., Harrisburg. Call 717-232-3100 or visit their Facebook page: 2nd Street Shawarma. Hours are Monday to Thursday, 11 a.m. to 2 p.m.; Friday, 11 a.m. to 3 a.m.; Saturday, noon to 3 a.m.; and Sunday, 2 p.m. to 9 p.m.
