Why go: This flash-free, ikat-decorated dining room hops at dinnertime, when crowds settle in for terrific Afghan turnovers and dumplings and satisfying stews.
What to get: Bulanee kachalu, thin pockets of fried pastry with spiced potatoes and ground beef; aushak, dumplings filled with sautéed scallions and smothered with yogurt, and mantu, a version with ground beef; chalow kadu, tender, sweetened pumpkin with yogurt—a vegetarian’s dream; chalow bademjan, a ratatouille-like eggplant stew; sabsi chalow, a liberally garlicked lamb-and-spinach stew.
Best for: Quiet family dinners; a Sunday meal likely to yield leftovers for the week.
Insider tip: Although kebabs are a large part of the menu, they’re not as good as the appetizers, stews, and rice dishes.
Open Tuesday through Sunday for dinner.
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June 20, 2008 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Dave McIntyre
,
Rina Rapuano
