Alvard “Alla” Martirosyan and husband Ovakim “Hovik” Martirosyan hail from Yerevan, Armenia’s capital.

Mini kebab ($1.50) is the house specialty, featuring lavash rolled with parsley, raw onion and either a ground beef or chicken skewer (pictured).

Mini kabobs are flavorful, fresh quick-hitters that fill the 20 minutes it takes for full-sized kabobs to cook on the special gas grill lined with ceramic tiles.

The Combination Plate ($12.95) is a great way to try different meats, with two pieces each of marinated pork tenderloin, chicken thigh, and the ridged casing-free ground meat sausage known as lule. In the case of the combo plate, it’s chicken, though they also offer beef. Each plate comes with steamed white rice, a thatch of parsley and raw white onion a grilled tomato and pepper, both singed black.

Beef Shish Kabob ($12.95) was a good way to incorporate another animal into our omnivorous meal, featuring thick slices of somewhat chewy flap meat. Lamb chops and chicken breast are the only meats that will have to wait.

Hovik was practically offended when I asked if the dusting of red spice that topped their Hommus ($5.95) was paprika. He quickly and emphatically clarified that it was Aleppo pepper, “much better than paprika.” This was indeed good hommus, especially when spread on lavash, the thin, floppy Armenian bread.

We also ordered a bowl of Eggplant Caviar ($7), smoky, spicy roasted eggplant folded with “secrets.”

Matt ordered a bottle of Jermuk ($3), a practically flinty Armenian mineral water, and for me, Hovik suggested Gazoz pear soda, which ended up being dry and not too sweet.