{"id":6268,"date":"2020-04-23T07:48:36","date_gmt":"2020-04-23T07:48:36","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=6268"},"modified":"2020-04-23T07:51:55","modified_gmt":"2020-04-23T07:51:55","slug":"le-kebab-finkebab-pa-odenplan","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/le-kebab-finkebab-pa-odenplan\/","title":{"rendered":"Le Kebab tar finkebaben till Odenplan"},"content":{"rendered":"<p><strong>Snart \u00f6ppnar Philip \u00d6rtengren, grundaren av Phil&#8217;s Burger, Le Kebab tillsammans med Mario och Charbel Hammo p\u00e5 Odenplan i Stockholm. Det ska bli en f\u00f6rfinad variant p\u00e5 den klassiska kebaben med bra r\u00e5varor lagade fr\u00e5n grunden.\u00a0<\/strong><\/p>\n<p>Philip tycker att kebaben \u00e4r en fantastisk r\u00e4tt som f\u00f6rtj\u00e4nar ett ordentligt lyft. Le Kebabs tolkning kommer d\u00e4rf\u00f6r vara en lite lyxigare variant, men \u00e4nd\u00e5 med street food k\u00e4nsla.<\/p>\n<blockquote><p>Det ska bara vara j\u00e4kligt gott och med bra r\u00e5varor, som med all annan mat s\u00e4ger Philip till Allt om Stockholm<\/p><\/blockquote>\n<p>Trots r\u00e5dande omst\u00e4ndigheter \u00e4r g\u00e4nget positiva och menar att eftersom man \u00e4nd\u00e5 inte vet n\u00e4r l\u00e4get kommer f\u00f6rb\u00e4ttras kan man lika g\u00e4rna \u00f6ppna nu. Sj\u00e4lvklart kommer de anpassa verksamheten och sprida ut g\u00e4sterna i lokalen men ha mycket fokus p\u00e5 take away.<\/p>\n<p>Le Kebab finns p\u00e5 Upplandsgatan 51 med premi\u00e4r 24 april.<\/p>\n<p><em>Foto: Jenny Theolin<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Snart \u00f6ppnar Philip \u00d6rtengren, grundaren av Phil&#8217;s Burger, Le Kebab tillsammans med Mario och Charbel Hammo p\u00e5 Odenplan i Stockholm. Det ska bli en f\u00f6rfinad variant p\u00e5 den klassiska kebaben med bra r\u00e5varor lagade fr\u00e5n grunden.\u00a0 Philip tycker att kebaben \u00e4r en fantastisk r\u00e4tt som f\u00f6rtj\u00e4nar ett ordentligt lyft. Le Kebabs tolkning kommer d\u00e4rf\u00f6r vara [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6269,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,18],"tags":[],"class_list":["post-6268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=6268"}],"version-history":[{"count":4,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6268\/revisions"}],"predecessor-version":[{"id":6274,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6268\/revisions\/6274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/6269"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=6268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=6268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=6268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}