Amir

Carlos Santamaria (5 reviews)

10 May 2026

Source: Google

1.7

I ordered online and they give us burned chicken ! Very disgusting…

Ashfaq Koomar (99 reviews)

9 May 2026

Source: Google

5.0

Very nice falafel over there highly recommended not same like other amir

Restaurant response

Response added on 11 May 2026

Dear Koomar, Thank you so much for your great feedback! 😊🌯 We’re very happy to hear you enjoyed our falafel and truly appreciate your recommendation. It means a lot to us that you noticed the difference. We look forward to serving you again soon at Amir! ✨ Amir Restaurant Headquarters

Fraidoon Sakhizada (3 reviews)

29 Apr 2026

Source: Google

1.0

A 12$ shawarma and look how much meat and staffing is inside . Never go here to buy food again 👎🏻👎🏻👎🏻👎🏻👎🏻

Hamzo Pablo (11 reviews)

28 Apr 2026

Source: Google

1.0

Chicken was too oily and burnet. Never ordering from here again

gaolan wang (6 reviews)

28 Apr 2026

Source: Google

1.0

Very stingy food portions! I ordered 2 medium shish tawuk plates and they were the size of kids menu and also the chicken was burnet black!

Judy Andraus (1 review)

21 Apr 2026

Source: Google

5.0

Best shawarma ever 🤩🤩

Restaurant response

Response added on 27 Apr 2026

Dear Judy, Thank you so much! 🤩 We’re thrilled you loved it—best shawarma ever is a huge compliment! Hope to see you again very soon 😊👏 Amir Restaurant Headquarters

Marc (18 reviews)

23 Mar 2026

Source: Google

1.7

I walked in with a very specific craving: a proper Shish Taouk plate — generous, abundant, the way Lebanese food is meant to be experienced. The photo at Amir promised exactly that. A full plate. Something satisfying. Worth the $20+ price tag for a counter-service restaurant. What arrived felt almost absurd. There is no plate. Instead, the rice, potatoes, and salad are squeezed into what can only be described as a small soup bowl — the kind of vessel physically incapable of holding the quantity implied in the photos. It’s not a subtle difference. It’s a completely different reality. What’s presented visually and what’s delivered in practice are fundamentally misaligned. This isn’t a question of taste or preference — it’s a question of integrity. When you market a dish as abundant and then serve it in a container that literally limits how much food can be included, it stops being presentation and starts feeling like deliberate minimization. I asked about it, and the employee handled it with professionalism — but you could sense the discomfort. This isn’t on the staff. It’s a decision made higher up, and it shows. Lebanese cuisine carries a cultural expectation of generosity. It’s part of its identity — the table that overflows, the sense that no one leaves hungry. What’s happening here feels like the exact opposite: engineered cheapness. At this price point, and with that kind of visual promise, this approach doesn’t just disappoint — it undermines trust. Shame on the owners!