Why go: The name has it wrong; it’s really the sides—the fluffy, buttered rice sprinkled with brick-colored sumac and the hot, heavenly rounds of blistered bread—that inspire the devotion of Moby’s legions of regulars.
What to get: The juicy, assertively seasoned kabob e kubideh, so tender you can cut it with a plastic fork; grilled swordfish kebab; satiny and garlicky hummus.
Best for: A complete and affordable pre- or postmovie dinner.
Insider tip: Don’t order until fresh disks of bread have been mounted on the wall.
Open daily for lunch and dinner.
See all Cheap Eats 2008 restaurants
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.
