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Chef/owner Michael Rafidi and team are behind this daytime casual concept in Georgetown where Levantine cooking takes center stage thanks to a wood-burning oven. It's always humming here, where long lines form for pastries, breakfast sandwiches or shakshuka in the morning and pita sandwiches, spreads and sides (creamy labne with charred corn, urfa chili crisp and smoked feta, anyone?). Fluffy pitas filled with chicken shawarma, Palestinian pickles and green tatbili labne, or tender lamb with smoked peppers, feta and toum are popular. Just try not finishing the batata tots, or golden-brown potatoes with shawarma spices and urfa sauce. To finish, a brown butter and cinnamon cookie, Turkish coffee brownie or soft serve are compelling choices.