Zuma Kitchen - Los Angeles

They have a very good meat ?And tasty coffee Food: 5/5

This place was absolutely delicious. The food was made so quickly. And the customer service was amazing. We got to meet the owner and her daughter. I went there with my friend and we were getting lunch before he went to work. I ordered the steak kebab and he ordered the shawarma. My favorite thing with the rice. It was so flavorful.

I went to dine with my friends at this establishment. To our dismay, the owner was impolite and chose to discuss politics instead of tending to his guests' needs. We were given plastic utensils and our order was incomplete. The food was disappointing in taste. I advise you not to waste your time and effort on this place. Go to a proper restaurant instead, as this is the worst dining experience I have encountered.

The experience was terrible and unprofessional due to the owner's behavior. After being seated, we were told to find the menu on the table ourselves. We ordered two soups, but they arrived in plastic containers with plastic cutlery, which the server carelessly threw onto the table. We also ordered ayran, but it never came. It's best to avoid this low-quality establishment, as it doesn't represent a genuine Turkish restaurant. When we bought baklava to go, the lady at the counter was hesitant to provide us with plastic utensils, and she seemed to argue about not providing them. Overall, it was a cheap and disappointing experience.

Friends in from out of town, and one was from Turkey. He suggested this place. DO NOT make my initial mistake of seeing the cracked plastic of the menu pages, the very small size of the interior, or all the empty cooler cases, and thinking you'd be better off anywhere else. Seems they mostly do take out. The food is plentiful and very delicious!! Everything is made fresh. Started with dolmas and some hummus/pita for the table. The dolmas was wonderfully moist not dry. Hummus was excellent. I then had the lamb skewer served on a bed of rice with a nice little side salad. All in a plastic to go container. I'm not taking off points for any lack of presentation you don't even notice it once you start eating.After that, even though we were all stuffed, we had to have the baklava. We had to wait a few minutes since a new batch was being made fresh. I learned that Turkish baklava generally used pistachios and had a sweet syrup (sugar water? drizzled all over it, while the Greek version often used walnuts and was made with honey. This was definitely Turkish perfectly flakey crust, warm from the oven, sweet and gooey. And a huge piece for each of us!The husband and wife running the place could not be more kind. They obviously love what they do. And my Turkish friend had a great time speaking to the husband in their native language.Ignore the divey atmosphere this is perfect for foodies!