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.
See all 2008 Cheap Eats restaurants
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
