At Arabesk Palace, diners munch on marinated Middle Eastern eats, before smoking regular or special-blend hookah flavors. Shareable small plates—such as baba gannouj or grape leaves stuffed with ground beef—awaken eaters’ taste buds more pleasantly than swallowing a recording of reveille does. House-made toasted pita acts as chaperone for the rosemary chicken, which boogies all night with jalapeño and peppers in a spicy-tomato-sauce setting, and broiled beef shawarma crashes the party late with main squeeze tahini sauce. Servers pack hookahs with more than two dozen different hookah flavors, from Safari melon dew to vanilla, so that guests can blow smoke into rings or the shape of their missing car keys. Each week Arabesk Palace showcases the stylings of nationally known Arabic singers.