A Lebanese restaurant with cheeseburgers, steaks, and pizza? Rest easy. Owner Kheder Rababeh knows his stuff, particularly meat—he owns a slaughterhouse in Warrenton, from which many of the cuts at the restaurant come, and he still does all his own butchering. Almost anything with lamb is superb, from a shawarma plate with fork-tender, garlicky meat, sumac-spiced onions, and crunchy pickles to a bowl of fateh, its slow-simmered hunks of lamb bathed in a tangy yogurt sauce.
There’s more than meat, though—the kitchen sends out some of the best baba ghanoush and hummus around, and the foul—a stew of long-cooked fava beans, garlic, and onions—is about as luxurious as veggie cooking gets.
Also good: Hummus with meat; grape leaves; spicy sausage.