You order from a counter and take a number at this all-day Egyptian restaurant, but it’s far from fast food. Freshly baked pita, still puffed with steam, is perfect for dipping in pomegranate-studded feta or baba ghanoush. It’s also an excellent vessel for bright-green falafel made with herbs and fava beans in-stead of chickpeas. At dinner, a clay pot of slow-roasted lamb shank and okra is lightened up with lime, and pan-fried squab is stuffed with freekeh. The friendly staff, shepherded by owner Dina Daniel, encourages you to eat the bird the traditional way and tear into it with your hands. Inexpensive.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
