100 Best Restaurants 2010: Faryab

No. 92: Faryab

Cuisine: Subtle spicing and assured cooking—from vegetable stews to open-faced meat-and-leek-filled dumplings—set a high standard for the area’s Afghan restaurants.

Mood: Afghan textiles and rugs give the white-walled space a gallery-like feel, but when tables fills up, conversation can get lively, transforming one of Bethesda’s most intimate hideaways into a convivial party.

Best for: Families and groups who enjoy sharing; vegetarians.

Best dishes: Fried appetizer pastries such as bulanee (with leeks) and sambosa (with meat and chickpeas); open-faced dumplings known as mantu (with meat) and aushak (with scallions), blanketed with creamy yogurt and meat sauce; quabili pallow, a fragrant heap of brown basmati rice studded with carrots, raisins, and braised lamb; stewed pumpkin with yogurt sauce; melting eggplant; spinach with onion and garlic.

Insider tips: Several dishes are finished with dabs of tomatoey meat sauce and yogurt, which can make for a meal of redundancies; mix it up when ordering. Desserts are not a high point.

Service: ••

Open Tuesday through Sunday for dinner. Inexpensive.


See all of 2010's 100 Best Restaurants


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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.

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