The Halal Guys
|The Halal Guys|
A line at the cart (2007)
|Current owner(s)||Mohamed Abouelenein|
|Street address||Corners of 53rd St and 6th Avenue (main and second locations)|
|City||Manhattan, New York City|
The Halal Guys (commonly known as Chicken and Rice, 53rd and 6th, or Platters) is a halal gyros food cart on the south-east corner of 53rd Street and Sixth Avenue in the borough of Manhattan in New York City. The franchise also has a cart on the south-west corner of the same intersection during weekdays from 7pm-4am and weekends until 5am. New locations are being added throughout New York, including a storefront on 14th Street and Second Avenue.
The cart is most recognized by its primary dish which is a platter of chicken and/or gyro meat with rice while it also serves a chicken and/or gyro wrap. The cart opens from 10:00 am, and does not close until 4 am.
The Halal Guys was founded in 1990 by Mohamed Abouelenein, from Egypt, as a cart located on 53rd and 6th. The cart began as a hot dog vendor, however Abouelenein believed that the hot dog was not a satisfying meal and switched to the current menu of chicken, gyro meat, rice, and pita in 1992.
The cart has caused a decline in the popularity of hot dog vendors in New York City and has influenced many imitation carts. A cart known as New York's Best Halal Food also located on 53rd and 6th next on the SW corner, weekdays until 7pm. It is unknown which cart was located at the intersection first. 'New York's Best Halal Food' also has a strong following and long line of lunchtime patrons. They wear similar attire (bright yellow shirts) and serve the same type of food though the texture, taste, and freshness is slightly different.
On October 28, 2006, a fight that started on line ended with 23-year-old Ziad Tayeh stabbing and killing 19-year-old Tyrone Gibbons. Tayeh was later found not guilty, as the jury found that he acted in self-defense. The fight began after one accused the other of cutting in line. The New York Times once reported that the owners had hired bouncers.
- The main cart is located on 53rd Street and 6th Avenue during weekday evenings (7pm-4am) and weekends, across from the Hilton Hotel on the southwest corner.
- A second cart is located across the street from the original cart, on the southeast corner of that intersection, and is open both during the daytime and at night.
- A third cart exists on the southwest corner of 53rd Street and 7th Avenue, and begins serving food at lunch time.
- In November 2013, the Halal Guys announced its intentions to open a restaurant located on 14th Street and 2nd Avenue, according to general manager Hesham Hegazy.
- In December 2014, the Halal Guys opened a restaurant on Amsterdam Ave. and West 95th Street.
In June 2014, the Halal Guys hired Fransmart the franchise development company behind the success of Qdoba Mexican Grill and Five Guys explosive growth. Within the first year of launching their franchise expansion campaign they have closed deals for California; New Jersey; Connecticut; Virginia; Washington, DC; Houston and Austin, Texas as well as international deals for the Philippines, Malaysia and Indonesia. In total this represents over 200 locations under development.
The cart serves platters and sandwiches. The platter includes meat (chicken, gyro beef or both), rice, iceberg lettuce (or, instead, extra rice), and slices of pita bread. The sandwich serves the same ingredients wrapped in pita bread instead. The third, infrequently ordered, menu option is a platter that does not include rice. Falafel is also available as an alternative to meat.
The Halal Guys also serve a unique white condiment which patrons cite as a favorite. Operators of the stand maintain it is not mayonnaise, but have admitted that it may contain mayonnaise in some part as well as yogurt.
In 2005, Chicken and Rice was one of four finalists for the "Vendy Award" presented by a New York City street vendor advocacy group known as the Street Vendor Project. Chicken and Rice eventually lost out to Rolf Babiel from Hallo Berlin, a sausage cart on 54th and 5th.
In addition, the popularity of the cart has been further aided by high profile customers. Chef Christopher Lee, who was one of Food & Wine Magazine's best new chefs of 2006, mentioned in an interview with the magazine that he "can't stay away from it" and once was there on Christmas Eve waiting two and a half hours in the cold.
The cart has since become a prominent cuisine throughout New York City and has been heard as far as Hawaii. It has caused an increase in competition among street meat carts in Midtown Manhattan. Lines commonly grow to over an hour wait.
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