10.

Continuing past the commercial district’s bright windows and packed patios, you find a small storefront that has been converted into a Falafel shop. A sign on the door notes that the health agency has given it a “conditional” pass but you enter anyway, lured by the low prices. The shop keeper is earnest and his movements are nervous and unpracticed. You wonder if he is new to the falafel business. You note that he has prominently displayed three books on organic and vegetarian cooking and try to decide if this is marketing or an indication of his actual cooking style. The pitas are whole wheat and he gives you too many vegetables. The chicken is delicious.