Tag Archives: Turkish

Agora: Mucver

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Agora, a primarily Turkish Mediterranean fusion restaurant on 17th Street doesn’t get the same fanfare as its neighbors like Komi and Sushi Taro (or even perhaps Mr. Yogato).  But, this underdog has more to offer beyond serving as a place to have a drink while you wait to be called by Little Serow. The menu is extensive and its small-plate-style warrants multiple trips to the restaurant. Plus, they have great patio seating for this time of year and an interesting collection of drinks such as ouzo, raki and retsina.

The Best Thing on the Menu: Mucver are shredded zucchini pancakes with mint, dill, scallions and manchego cheese served over caper yogurt sauce. These latke-like rounds will have Jewish grandmothers everywhere saying Oy Gevalt as no latkes are competition for these perfect pancakes. The only sad news is that they’re about the size of a sand dollar, so order more than one for the table. Yes, BTM went vegetarian yet again, but we can assure meat eaters that there is plenty to like on the menu, especially the braised lamb shank with eggplant-gruyére purée. The shank is incredibly smoky thanks to the restaurant’s wood-fire oven.

Fun fact: Lebanese Executive Chef Ghassan Jarrouj served as the personal chef for three US ambassadors to Lebanon in Beirut.

Mucver not your BTM? Post your favorites in the comments section.

Zaytinya: Crispy Brussels Afelia

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Adventures in mezze at DC food magician José Andrés’ Zaytinya unveiled yet another vegetarian-friendly Best Thing on the Menu (BTM): Crispy Brussels Afelia. We promise BTM loves meat, especially rare meat. But, these seductive sprouts can convert even the staunchest of sprout haters, thus landing it as Zaytinya’s BTM.

The crispy, creamy, tart and tangy brussels sprouts can be found in the Hortariki (خضراوات) section of the menu, also known as Vegetable Mezze. They’re described as “brussels sprouts with coriander seed, barberries and garlic yogurt.” Barberries are most commonly used in Iranian cooking (where they are known as zereshk) and have been used medicinally for over 2,500 years, especially when related to the cardiovascular and neural systems.

Now back to the sprouts. Be sure to save some of Zaytinya’s warm, fluffy oblong-shaped pitas that arrive at the start of the meal to scrape up the garlic yogurt that lines the dish, or let loose and make sprouty sandwiches.

Zaytinya was one of the original restaurants to play into the hearts (and mouths) of small-plate-loving, variety-craving, dish-sharing Washingtonians.  A trip to the innovative Turkish, Greek and Lebanese tapas temple is not to be missed. Nor is the BTM!

Crispy Brussels Afelia not your BTM? Share your favorites in the comments section.