Lebanese expat Reem Azoury’s subterranean Palisades cafe might not look like much from the outside, but the cheery, green-painted spot is a true find. There are loads of little salads—cool, vinegary beets ($5 for 8 ounces to $12 for 32 ounces), wonderfully tangy bulgur wheat with tomato ($4 to $10), and a simple orzo with feta ($6 to $15). Or you can put together a trio of dips ($12) from offerings like the excellent hummus, baba ghanoush, eggplant ratatouille, and the extra-thick yogurt called labneh.
More-substantial plates worthy of attention include chicken tagine with olives and preserved lemon ($6 to $15) and the signature sandwich ($8), spread with fig jam, Brie, slices of pear, and walnuts. While you wait, check out the quirky-cool collection of poetry paperbacks and cookbooks.
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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.
