Why go: Many local Afghan restaurants lack a certain ambiance. Here the proud, ancient cuisine is given its due with wooden booths and chandeliers in a dining room as expansive as the menu.
What to get: Bouranee baunjaun, a silky eggplant purée; rich mantu dumplings with ground beef; garlicky lamb kebabs; kadu chalau, sweet chunks of sautéed pumpkin with a tangy yogurt sauce; firnee, a cool white pudding sprinkled with crushed pistachios.
Best for: A power lunch—the food may be Afghan, but the vibe is pure steakhouse.
Insider tip: The dining room is sometimes understaffed, making service spotty.
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.
