Kabob Bazaar, Arlington

It seems quite easy to make grilled kebabs—all you need is skewers, an open flame, and hunks of meats. However, it’s remarkable how well the chefs at Kabob Bazaar prepare their tasty, charred chunks of swordfish, salmon, lamb, and ground sirloin year after year, as they celebrate their 21st anniversary in 2014. Alongside their namesake cuisine, other Persian eats, such as stuffed grape leaves and beef-tongue sandwiches, which are served on baguettes from the eatery’s tandoor oven, meet diners for lunch or dinner. For dessert, guests might sample the housemade baklava or two scoops of housemade ice cream—flavored with rose water and saffron. All of the food is served in a casual dining area that features yellow walls, café chairs, exposed brick, and a bar adorned with three shiny, silver samovars filled with steaming Persian tea.