Food

100 Best Restaurants 2009: Ravi Kabob House

No. 87: Ravi Kabob

Cuisine: These no-frills Pakistani kebab houses, across the street from each other, sling some of the area’s best, juiciest meats—whether in kebabs over fluffy rice, sided with a hot round of naan, or submerged in the spicy stew called karahi.

Mood: None. The dining room is flooded with fluorescent light, and patrons order at the counter and eat with plastic plates, knives, and forks. On the plus side: A staffer usually delivers the food and clears your table, too.

Best for: Fast dinners when you don’t want fast food; takeout.

Best dishes: Slow-cooked, charcoal-grilled kebabs: lamb chops, bone-in chicken, and seekh kabob made with minced, spiced beef; lamb-and-seekh-kabob karahi; chana masala, a rich chickpea stew; mango lassi.

Insider tips: Thrill seekers might try a karahi made with lambs’ brains; the contrast of the mild, curdlike brains and the fiery stew—with garlic, ginger, cilantro, and chilies—is wonderful.

Service:

Open Tuesday through Sunday for lunch and dinner. Inexpensive.

>> See all 100 Best Restaurants 

Don’t Miss Another New Restaurant—Get Our Food Newsletter

The latest in Washington’s food and drink scene.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

SIGN UP
We engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design & Shopping, and Real Estate. Get the latest from our editors today.
Get The Best Of Washingtonian In Your Inbox!