Call it false advertising. Because there’s nothing assembly-line about this dependable Middle Eastern buffet and kebab house, which is apt to direct customers to the steam table because the made-to-order kebabs ($8.99) require a wait. Ignore the directive.
The lamb chops, minced spiced beef, and cubed chicken (both bone-in and boneless) are marinated for most of a day and cooked over charcoal until the edges are charred and crusty—a hearty testament to the rewards of slow food. The naan is made fresh, too.
Open daily for lunch and dinner.
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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.
