We asked two friends of ours(one a well known DC chef) to join us for our maiden visit to Maydan which has been receiving raves since it opened, not only for its food, but for its unique setting as an open two floor space with a huge open fire at the center where much of the food is cooked including the huge irresistible pita breads that keep arriving at the table all night to mop up the sauces, spreads, dips and more. Cocktails here are just as unique with Middle Eastern spice making them totally different from the norm. I had the Za'atar Martini (switched from gin to vodka) with Barr Hill(honey fermented) Vodka, Capitoline White Vermouth, Sumac Oil and herbs. Will chose the Halfeti of El Silencio Mezcal, Cazadores Anejo Tequila, Capitoline Tiber and Spiced Falernum (he is allergic to sumac which is a prominent ingredient here!). Ruth loved her M.E.A. (the abbreviation for Middle East Airlines) featuring Sacred Bond Brandy, Rittenhouse Rye WHiskey, Lemon, Grenadine and Arak and appeared looking a bit like a pink Brandy Alexander! The wine list is amazing with wines from all over the world, but also many featured from the Middle East and further afloat such as the 2017 Vinoterra from Georgia made from the Kakheti grape which had lemon mineral overtones and paired so amazingly with all our spicy and rich starters.
There was no logic to the order of the dishes delivered, although the salads and spreads did come first followed by chicken, then veggies and then merguez.
Our red was a thriller of a rare Agur Cabernet Franc 2012 from the Judean Hills outside Jerusalem, which I have always loved.
To start, I am not a fan of Halloumi, but this is indeed the best I have ever had and I had to go back for more of the tasty cheese with Peanut Dukkah(Egyptian Spice blend) and honey!
A complimentary Salada Fassoulia arrived with cranberry beans, carrots, cauliflower, lime, coriander and turmeric that was delish and then the various condiments(a steal at $1 each) for dipping arrived. We chose the Zhough of parsley, cilantro, cumin and serrano a green dip with a slight kick, but not too much; Toum the white garlic paste with oil and lemon that was the hit of the night and the Tomato Jam with sesame and cinnamon(you could barely taste that). Our super server Kawthar suggested the tomato jam for the duck dish which was to come later!
M'Tabbal was one of my favorite spreads made from Swiss Chard, Tahini & Garlic and I kept going back to it all night until I mopped up the last delicious teaspoon with the amazing pita. Dango was also delicious and was a warm whole chickpea dish with butter, garlic, chile and lime.
We were in shock when the Whole Chicken arrived next as it was a huge chicken roasted with turmeric, coriander and served with the Garlic Toum spread, but the bird was splayed open on top of large pita breads to absorb any drippings (and you could eat the bread after!(We knew on arrival there would be some for take home later). Moist, crispy and tender this dish sounds simple but is a huge winner. The famous carrot side dish was sold out so we agreed to try the Shishito peppers roasted with the same ingredients: lemon & harissa and they were nice, but not the best, perhaps a bit too much sauce for the delicate peppers. Swordfish kebabsa came ona a skewer with orange, onion, butter and cilantro and while tasty was probably my least favorite dish all night; and it was still quite good. The Duck Breast, Ras El Hanout is a must and offers up just past rare sliced breast with the best spices and a superb crispy skin. The Tomato Jam was indeed the best condiment for this amazing presentation.
Turnips were nice with turnip tops, tahina and lemon but one of the best dishes all night came last: the special of Goat Belly Merguez sausage on a skewer with fermented harissa, pickled fennel and quatr'epices. One of the handsome gents served the sausage tableside and pushed it off the skewer for us to cut up and devour; it was gone in seconds!
We decided to choose two of the three desserts, but they sent out all three anyway and they were all winners:
Sticky Toffee Pudding is made here with dates, carob syrup and whipped clotted cream; maybe not the traditional English version but a winner.
Almond Milk Pudding arrived with Pistachio Jam and Crushed Walnuts was sour and refreshing.
while the Labneh Cheesecake with oat crumble and granny smith was like yogurt on steroids!
Uber hostess and co-owner Rose Previte sent over glasses of dessert wine and insured at every moment that every dish was perfect. We have to come back to MAYDAN soon!
