Why go: In Virginia, where kebab houses are more ubiquitous than burger joints, there’s lots of competition for the title of best kebab. In Maryland, the king is this local Afghan chain, a pay-at-the-counter operation with plastic utensils that could teach many an elegant restaurant lessons in quality, consistency, and value.
What to get: Aushak, translucent, scallion-filled dumplings topped with yogurt and meat sauce; chowpan, three charcoal-grilled lamb chops; bone-in chicken and minced-meat kebabs; the chickpea-and-onion stew called channa; mango lassi.
Best for: Takeout; picnics.
Insider tip: Skip the colas in the refrigerated case and order the frothy, mint-flecked yogurt drink doogh—a welcome digestive for such a meat-heavy repast.
Open daily for lunch and dinner.
>> See all 2009 Cheap Eats restaurants here
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.
