Why go: Turkish mezze and kebabs, full of savor and served with style in a glass-enclosed wedge of a cafe in Georgetown that attracts both Euro club kids and a graying neighborhood crowd.
What to get: Among the mezze, the briny tarama; fried cigara borek oozing feta; su boregi, a borek variation made with pasta and cheese; and imam bayaldi, baby eggplants stuffed with tomato and onion and glistening with olive oil. Among the bigger plates, sandwiches or platters with fluffy pilaf and grilled vegetables; tender lamb shish kebab; spicy adana ground-beef kebabs; doner kebab, veal and lamb cooked on a spit, sliced razor thin, and served plain or Iskander style with yogurt and toasted pita bread.
Best for: Mezze is meant for communal-style dining, but with its cozy cushions and banquettes Divan is intimate enough for a date.
Insider tip: The well-priced meze platters for one or two are generous enough for a light meal. Whole roast lamb on the spit is available only on Thursdays—and well worth the visit.
Open daily for lunch and dinner.
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June 17, 2008 |
Reviewed by
Rina Rapuano
,
Dave McIntyre
,
Ann Limpert
,
Cynthia Hacinli
,
Todd Kliman
