Having expanded to 13 locations, Moby Dick isn’t as consistent as it used to be. The McLean and Georgetown places remain the best. The tiny McLean location is frequented by Persians looking for authentic home cooking.
Kebabs are king—glistening, succulent kubbideh (seasoned ground beef), marinated boneless chicken, and hearty chunks of lamb loin; the swordfish is underwhelming. If you order them with rice, ask for some tahdig—the crunchy part scraped from the bottom of the pot. Or have them with the wonderfully puffy bread, best hot out of the oven.
And watch for the $6.75 daily lunch specials such as Baghaala Polo—slow-baked chicken or lamb served atop basmati rice with fava beans and fresh dill. There’s a different special each weekday, all served with rice, bread, and a seasoned yogurt sauce. They’re as good as any Persian home cooking in the area.
Open daily for lunch and dinner.
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.
