House of Shawarma & Pizza in Baltimore: Fast Dual Concept in Fells Point

A walk-up counter in Fells Point that splits focus between Lebanese shawarma and Sicilian-style pizza, this compact spot moves high volume at low margins and keeps prices under $15 for either category. The space seats fewer than a dozen, and most traffic is takeout; it sits among denser restaurant blocks where standalone concepts struggle to survive on one menu alone.

What it actually is

House of Shawarma & Pizza operates as a quick-service restaurant with two separate production lines: a rotisserie for shawarma (chicken, lamb, or beef) and a modest pizza oven. Both are visible from the counter. The chicken shawarma dominates the order mix, arriving on pita with hummus, tomatoes, onions, and tahini sauce. Sicilian pizza here means rectangular slices with a thicker, airier crust than New York style, topped with toppings distributed across the full rectangle before baking. Neither concept is the owner's primary focus; rather, the menu design assumes customers choosing one or the other based on appetite or craving.

Menu, pricing, and portion scale

Shawarma sandwiches run $8 to $12 depending on protein (chicken is the base price, lamb and beef cost $2 to $3 more). A standard sandwich includes one protein, pita, hummus, and vegetables; additional sauces like garlic paste or hot sauce cost $0.50 each. Plates (protein with rice, salad, and pita) cost $2 to $3 more than sandwiches and feed two people across lunch or dinner.

Sicilian pizza slices range from $3 to $5 per slice; a whole pie (typically four large slices) runs $12 to $18 depending on toppings. Margherita is $13; a meat pie with sausage, pepperoni, and ham is $17. No Detroit-style crust variants or sourdough; the dough is made fresh daily and uses a commercial oven that trades Neapolitan char for a uniform, almost fluffy crumb that cools slower than thinner styles.

How it compares to other Baltimore pizza

Baltimore's pizza landscape splits among three main styles. Brick oven Neapolitan (Leo's or Woodberry Kitchen) emphasizes char, leoparding, and 90-second bakes; expect $20 to $25 for a pie and seating as a priority. New York-style slices at chains like Tony's or Sabatino's prioritize speed and grease; $2.50 to $3.50 per slice, no seating. House of Shawarma sits between: the Sicilian thickness and rectangular format let it rest under heat lamps without drying out, so slices stay available throughout service. That works for walk-up traffic but also means less intensive heat work than Neapolitan, producing a denser crust and less complexity. If you want thin, charred, and restaurant-seated, go to Leo's. If you want to grab a slice standing up, House of Shawarma is faster than chains that slice to order and cheaper than places baking to demand. If you want both shawarma and pizza from the same counter in one visit, this is the only option in Fells Point that offers both.

Who suits it and who does not

This place works for: lunch during a work shift in Fells Point, a quick dinner for two when neither person wants the same thing, groups of three or four splitting a pie and a plate. It does not work for dates, groups larger than six, anyone requiring a table, or diners seeking nuanced flavor—the shawarma sauces are standard-issue and the Sicilian crust, while competent, does not develop complexity in the oven time used here.

What a first visit involves

Walk in, order at the counter, and wait. Shawarma orders take four to five minutes (the meat is pre-cooked and carved; assembly is quick). Pizza slices are pulled from a warming case or baked to order if the slice you want is gone; expect two to three minutes if baking. Payment is cash or card. There is no table service, no reservations, and no water station; you order, receive your food in a box or wrapper, and either eat standing at the single high counter or take it elsewhere.

Hours, location, and logistics

House of Shawarma & Pizza operates Tuesday through Sunday, 11 a.m. to 10 p.m.; closed Mondays. It sits on the 1700 block of Thames Street in Fells Point, directly across from the water. Street parking is metered and tight during evenings and weekends; a municipal lot is two blocks north. No dedicated lot. The storefront is small enough that during Friday or Saturday dinner service, a line of eight to ten people is not unusual.

This place fills a narrow operational gap: it exists because Fells Point lacks a casual, affordable option for lunch speed and dual-protein versatility, not because either concept reaches the quality ceiling Baltimore's pizza or Lebanese food can reach.