Last year at our favorite food event we had the pleasure of meeting Chef Abdul Hash Housh of Georgetown's Neyla (www.neyla.com), and while we tend to avoid dining in Georgetown, this was the second night in a row we were thoroughly impressed in the neighborhood. We had bought the dinner at Chef's Best Auction and saved it for my birthday, and each bit was indeed a treat.
Kudos to Nabil our server who seemed to anticipate our every need and showed up within seconds with ARABESQUEs for us all, the house drink made with Absolut Citron, Triple Sec and Infused Lemonade. It was a not at all sweet martini that I would return to regularly. Mana'ish, the toasted pita bread with seasoning came with Lebanese Yogurt and Olives that got us munching; we had no clue what was to follow, but it seemed UNENDING!
The MEZZA or appetizers included Hummus, Fried Kibbeh, Tabbouleh, Kabiss, Chicken Shwarma, Garpe Leaves stuffed with Cinnamon Rice, Lahmajeen (best described as a pizza-like pita with lamb spread on top), Cheese Rolls of Manchego & Goat in Puff Pastry Cigars, Lebanese Sausage, Vegetable Kibbeh, Gambas (shrimp) & Cilantro, Kafta Hara (ground beef with shaved fried garlic) and the best Baba Ghanough we have all ever had in our lives! Highlights were the Baba Ghanough, but all the other dishes shined as well. The Gambas were less buttery or oily than the tapas or Italian style we usually get-here with a sauce that had more body than simply hot butter or oil.
The Kibbeh came with an Indian-like Raita of Cucumber/Yogurt/Mint and the fried garlic on the Kafta Hara was another novelty and tasty treat.
Neyla has outdoor space on the corner of N and Wisconsin, but opted to sit indoors in the Casbah-like dark draped interior with huge bar, mirrors and nice atmosphere.
Kasara Lebanese White wine came with the mezze and red with the main courses...they were both quite tasty and came from the Bekaa Valley. We were even more surprised when the huge platter with so much more arrived, albeit we were grateful for the long rest Nabil gave us! BEEF KABOBS, CHICKEN SHISH TAOUK, BEEF KAFTA, LAMB CHOPS and the most tender LAMB KABOBS all came atop Grilled Tomatoes and Green Sumac Onions with huge bowl of the tastiest RICE PILAR with Slivered Almonds. For taste, GARLIC WHIP is served with the meat and works to perfection. It is made by adding egg white and ice to the garlic mash to make a meringue like dip that is divine.
We were stuffed but gave in to after dinner drinks or coffee as we knew dessert was at hand. The platter included BAKLAVA and other Turkish Pastries, ASCHTA (a fluffy concoction like rice pudding) with Banana, and KANAFFE- a semolina, cream cheese, simple syrup and rosewater mix. I was even more surprised when a small CHOCOLATE MOUSSE FONDANT arrived with Vanilla Ice Cream on Fried Dough with a birthday candle. It was quite good as we each took a small bite. It was delivered by some guy who just seemed to crash our table and try to chat. We had no clue who he was or where he came from, and he was simply quite obnoxious. Will stepped away to ask Nabil to get rid of him and he actually did leave, but came back again! Well, at least he was just chatty and silly and not rude or anything.
This year's birthday gets an A+ and Neyla easily gets top rating on my list for Middle Eastern cuisine. Bravo to Chef Abdel Hash Housh!
