"Arabic for “my heart,” chef-owner Michael Rafidi’s first solo restaurant relies on a wood-burning hearth and oven to churn out puffed-up pita, sfeeha (meat pies) made with ground duck, and Turkish manti dumplings served with an urfa chile crunch. Beiruiti hummus and fattoush are full of seasonal produce. Open for indoor and outdoor dining, with reservations via Tock." - Tierney Plumb, Emily Venezky
Rey Lopez/Eater D.C.