Why go: The name has it wrong; it’s really the sides—the fluffy, buttered rice sprinkled with brick-colored sumac and the hot, heavenly rounds of blistered bread—that inspire the devotion of Moby’s legions of regulars.
What to get: The juicy, assertively seasoned kabob e kubideh, so tender you can cut it with a plastic fork; grilled swordfish kebab; satiny and garlicky hummus.
Best for: A complete and affordable pre- or postmovie dinner.
Insider tip: Don’t order until fresh disks of bread have been mounted on the wall.
Open daily for lunch and dinner.
See all Cheap Eats 2008 restaurants
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June 01, 2008 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Dave McIntyre
,
Rina Rapuano
