About Amoo's Restaurant
 Date-Night-Worthy |
 No Alcohol |
If David Lynch dreamed up a Persian restaurant, it might look something like this mirrored, zigzag-tiled dining room. In reality, it’s the brainchild of Sebastian Oveysi, a tatted chef/dinnertime host and his father, Masoud. Sebastian works the BYOB room with (Bill) Clintonian charisma, chatting up tables and rightfully hyping his kebabs, which feature spears of grass-fed meats and wild-caught fish arrayed on Instagram-worthy platters strewn with orchids. They should be the centerpiece of any meal here. Bookend them with a starter of eggplant that’s cooked down until it’s almost sticky and a shareable dish of velvety ice cream bright with saffron and fragrant with rose water.
Also good: Shirazi salad; fesenjoon, a pomegranate-and-walnut chicken stew; lamb, bison, and bone-in-chicken kebabs.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
