folfol is the counter operation from Damas, the Syrian restaurant in Outremont, its first address on Van Horne sitting directly across from it and a second on Chabanel. Damas chef Fuad Nirabie signed off on the menu. The room takes its look from ablaq, the banded stonework of Syrian architecture, and the food runs to smoked lamb shoulder shawarma with tahini and pomegranate molasses, shish taouk, sesame falafel, grilled halloumi, and a cauliflower sandwich with za'atar and tomato confit. Mezzes are made by hand each morning in table-sized portions, hummus through muhammara, labneh, beet and eggplant mutabbal, stuffed vine leaves. The poutine is the local concession, wedges under gravy and curds with shawarma on top. Slow-cooked dishes packed for two go home to be reheated, cherry kabab and lamb with okra among them.

folfol is the counter operation from Damas, the Syrian restaurant in Outremont, its first address on Van Horne sitting directly across from it and a second on Chabanel. Damas chef Fuad Nirabie signed off on the menu. The room takes its look from ablaq, the banded stonework of Syrian architecture, and the food runs to smoked lamb shoulder shawarma with tahini and pomegranate molasses, shish taouk, sesame falafel, grilled halloumi, and a cauliflower sandwich with za'atar and tomato confit.

Mezzes are made by hand each morning in table-sized portions, hummus through muhammara, labneh, beet and eggplant mutabbal, stuffed vine leaves. The poutine is the local concession, wedges under gravy and curds with shawarma on top. Slow-cooked dishes packed for two go home to be reheated, cherry kabab and lamb with okra among them.