Joon

The relaxed elegance of this Tysons Persian destination makes it popular with both family groups and date-nighters. Helmed by cookbook author Najmieh Batmanglij and chef Christopher Morgan, the kitchen turns out such deeply flavorful classic stews as pomegranate-laced duck fessenjoon and beef with dried lime. More modern plates, including lamb-and-pistachio meatballs and a grilled whole eggplant with crispy onions, are often flawless, too. And don’t forget the fabulous rice, whether crunchy tadig from the bottom of the pot or fluffy sour-cherry or fava-and-dill pileups.