Yellow

By day, Michael Rafidi’s two Levantine spots are casual counter-order cafes. By night, they morph into restaurants with table service, dinner menus, and (hard-to-get) reservations. Evenings at Union Market are kebab-focused—lamb kofta and butcher steak are our must-haves—with showstopping smaller plates like wood-fired oysters and shawarma-spiced potato “tots” with creamy urfa dip. Georgetown is devoted to pizza-like sourdough pies topped with, say, Armenian sausage and pickled chilies or burrata with harissa. Both locations offer a tahini-ranch-dressed Little Gem salad worth obsessing over, and possibly the best hummus you will ever eat.