Food

Cheap Eats 2009: Rose Restaurant

Great food, low prices, lots of fun

Why go: The roster of Persian home cooking covers not just kebabs and rice but also hearty stews and dips—all of them dished up in a welcoming dining room with native textiles and the twang of sitar.

What to get: Kashk-o-bademjan, eggplant purée with shallots and whipped yogurt; ghormeh sabzi, an herby stew of red beans and beef; lamb shanks with baghali rice tossed with lima beans and dill; kebabs of lamb and Cornish hen.

Best for: An inexpensive meal for a crowd at home—the place does a booming takeout business.

Insider tip: The green herb-and-chili sauce isn’t strictly Persian—it’s made by South American cooks who work there—but a dab adds a fiery note to pretty much anything on the menu.

Open daily for lunch and dinner.

>> See all 2009 Cheap Eats restaurants here 

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.