Before humans discovered that pita was edible, the loaves were used to hold spare coins and stash spare falafel. Devour palatable pouches with today's Groupon: for $25, you get $50 worth of Lebanese fare at Kababji Grill.
Kababji Grill serves a mouthwatering menu filled with authentic Lebanese fare mentioned in the Financial Times, Washington Post Express, and Where Magazine. The kitchen's orange-brick charcoal grill, imported from Lebanon, imparts sage wisdom and several dishes, such as a ground beef kafta kebab ($13.50 for lunch; $15 for dinner) or garden veggie kebab khodra ($12). Sumptuous feasts feed a minimum of two people with an impressive spread of Mediterranean cuisine, such as the Lebanese Way ($30/person), a three-course banquet of hummus, baba gannouj, fried kibbeh, grilled kebabs, and baklava. In addition to quelling appetites with tantalizing main courses, Kababji Grill preludes chow-downs with delicious mezza, including the traditional kebbeh nayeh ($14–$15), a dish of raw, lean beef, cracked wheat, and spices. An extensive wine list includes varietals from Lebanon, such as the Cave Kouroum merlot ($35/bottle; $9/glass) and reds, whites, and champagnes perfect for washing down meals or threatening white tablecloths.
The stylish décor of Kababji Grill incorporates traditional accents of the Levant with contemporary furnishings. As diners munch fine Near East fare, patterned screens filter light onto marble countertops and tables of dark, varnished wood, and ancient wall-hanging stone artifacts dazzle overhead.
An expansive dividing screen of embossed trapezoids forms a complex, glowing tessellation through which patrons can glimpse the next dining room. There, the wooden bar seems not to have been built, but to have grown organically at a tapered angle from of the smooth hardwood floor. Between the cushy banquettes, wine cabinets are lit from below and ornately carved slabs of stone from Lebanon hang on the walls.
Tendrils of smoke unfurl like dark blossoms from the kitchen, where a brick oven fueled by natural, all-wood charcoal roasts kebabs, removing excess fat and sealing in flavor. The cooks take a firm stance against chemicals and preservatives, slicing meat fresh daily and utilizing all-natural olive oil cold-pressed and filtered in Lebanon. Servers take a moment to adjust to the gentle lighting as they bear dishes to tables, where glasses clink together, filled with one of more than 100 bottled wines. Lebanese arak, an anise seed liquor, cools over ice on the surface of a granite counter polished to a patina by the excited chatter of geologists.
1351 Connecticut Ave. NW
Washington, District of Columbia 20036