Namak

At this Adams Morgan dining room, with its Moroccan tiles and glimmering wicker lampshades, you’ll find fresh takes on dishes from Persia, Greece, North Africa, and Turkey. Gigante beans are tossed with tahini and sumac—a terrific spin on a humble Greek dish—and tenderloin kebabs get a stellar marinade of walnuts, onion, and pomegranate. The kitchen knows how to play it straight, too, with sesame-crusted feta with honey and sautéed lamb over eggplant purée.