Darvish Kitchen

Plates along Connecticut Avenue lean into classic Persian cooking with thorough accompaniments: beef and chicken kebobs arrive with rice, marinated cabbage, onion, and a spicy, aromatic herbal sauce. The spread expands into starters like Mirza Ghasemi, fresh bread, and dips, while the bar pours house drinks featuring a Lavashak cocktail. The dessert menu pairs saffron ice cream with hard-to-find Eastern European classics, notably honey cake (medovik) and Napoleon, inside a low-lit, carefully decorated space suited for dates and unhurried dinners.