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Weighing in at about three pounds, the steak shawarma bowl ($12.99) at Charcoal Town Shawarma, 2019 11th St. NW, brings the best flavors of Jordan to D.C. Co-owner Kinan Mihyar says Middle Eastern customers, who drive from the far reaches of Maryland and Virginia craving a taste of home, opt for shawarma sandwiches. But Kinan and his brother, Bashar, added a rice bowl because of how popular they are at fast-casual restaurants.
Maximize your enjoyment of the dish by dipping warm fries in cool hummus and swiping pickled vegetables through toum, both made in house. Be sure to ask for “everything on it,” and note that Charcoal Town is open until 4 a.m. on weekends.
Steak shawarma cooked over charcoal ovens that were already in place when the Jordanian brothers took over the space that used to be a Chix rotisserie restaurant.
Fattoush salad made with tomato, cucumber, radish, and olives
Tabbouleh made with parsley, bulgur, tomato, and onion
Falafel that Charcoal Town makes by grinding beans in house daily
Toum, a garlicky Middle Eastern condiment that Kinan calls Charcoal Town’s secret weapon
Lettuce, tomato, and onion