An Adams Morgan restaurant is serving up shareable and innovative takes on Mediterranean and Middle Eastern dishes in a cozy atmosphere.
Tucked away near the corner of Biltmore Street and Columbia Road, Namak opened in March — replacing the former Italian restaurant Mintwood Place — offering salads, artisan flatbreads and a variety of meat, fish and vegetable options. Namak co-owners Saied Azali and John Cidre, who also owned Mintwood Place, drew inspiration from Azali’s Iranian heritage as they set out to showcase a range of dishes from Greece to Turkey to Iran.
Namak offers an elegant dining experience for a night out, just a 10-minute drive or 25-minute bus ride from Foggy Bottom. The restaurant is open Tuesday to Thursday from 5 to 9 p.m., Friday and Saturday from 5 to 10 p.m. and Sunday from 5 to 9 p.m. When my friends and I arrived at Namak for this review last week, the restaurant was bustling, and we only secured a table due to a cancellation.
Pendant-shaped light fixtures hang from the ceiling, casting a soft glow as guests enter the restaurant’s spacious interior. Wooden panels run in parallel lines along the ceiling with twisted ropes loosely draped between them. Pops of blue paint the decor, from patterned wall tiles to the plates, adding a subtle mix of textures and colors to the restaurant.
We began our meal by ordering the Kotlet-E-Kadoo ($12.95), a dish of zucchini fritters served with yogurt, olive oil and lemon and the hummus ($11.95), accompanied by bread, chickpeas and tahini.
The Kotlet-E-Kadoo featured three generously sized and thinly sliced zucchini fritters fried to perfection, striking a delicate balance between crispy edges and a tender interior. Accompanied by a thick, yogurt-based lemon garlic dipping sauce reminiscent of tzatziki and seasoned with scallions, the fritters were light yet packed with flavor.
Later, we ordered the Karides Shish ($27.95), a dish featuring grilled marinated shrimp skewers served with sautéed spinach and the Torsh Shish ($29.95), an entrée of beef tenderloin cooked with walnuts, onions, garlic, pomegranate and herbs. The Torsh Shish comes alongside bulgur pilaf, a side dish of grain made from cracked wheat that complements the main with its nutty taste and fluffy consistency.
The Karides Shish included six tender shrimp, grilled and served with juicy roasted tomatoes, onions and lemon that enhanced the fresh flavors of the sea. The steak tenderloin was cooked to medium rare and paired with roasted carrots and sweet caramelized onions. A savory garlic sauce drizzled over the top added depth to the flavors of the dish, making this a must-try option for meat lovers.
Namak also offers an impressive drink menu featuring a variety of cocktails, wines and Mediterranean spirits, like the Efe Green Raki ($12.00), a Turkish spirit made from distilled grapes and infused with anise seeds. For those under 21, several nonalcoholic options were available, including one that caught my eye, but I didn’t get the opportunity to try: Ayran ($6.00), a traditional Turkish salted yogurt drink.
Namak also celebrates Happy Hour Tuesday through Sunday from 4:30 to 6:30 p.m., with $5 to $10 deals on light bites, $9 cocktails and $5 beers.
We concluded our dinner by sharing a plate of the Anatolian Cheesecake ($11.95) from the dessert menu. The waiter mentioned it was a favorite, so we decided to indulge. This cheesecake is served chilled with Turkish yogurt and Greek feta, topped with a tangy, sour cherry compote.
After a meal rich in taste and ambiance, I’m sure to soon return to Namak for another dinner of shareable dishes with friends in Adams Morgan.
