"Hen House, a restaurant opened by Smorgasburg veteran Antony Nassif, offers chicken and lamb shawarma or chicken piri piri, touching on dishes from around the globe. One item, lamb birria ($25), is a rare commodity in NYC, compared to the omnipresent beef. Hen House transforms lamb birria by putting braised and shredded lamb into markouk — a Lebanese bread that’s big and round like a spare tire. A cup of dipping broth comes alongside, which tastes more like a French consommé than a Mexican one. Tear it apart with your hands, dip, and enjoy!" - Robert Sietsema