Noosh brings Georgetown a two-part menu filled with Persian favorites on one side and Mediterranean staples on the other.
Noosh (1721 Wisconsin Avenue NW) quietly opened this month with takeout to start, and sit-down service entered the fold on Friday, November 19. Noosh is the more refined counterpart to 280 Eatery, its fast-casual sister next door that sends out nachos, cheese curds, wings, and Greek salads from chef Tarek Diab.
At Noosh, Diab gets to showcase his Persian background with a long list of marinated meat and seafood kabobs served over saffron basmati rice. A section of stews includes Iran’s beloved fesenjoon (chunks slow-cooked chicken in pomegranate walnut sauce) and ghormeh sabzi, a tangy and citrusy herb and sirloin stew simmered with red beans, with Persian ice cream for dessert.
On the Mediterranean front, chicken tagine, falafel, lamb and curry are the stars. A lamb shank stewed in saffron comes with caramelized Vidalia onions. For appetizers, there’s spanakopita, hummus, Greek lentil soup, and tabbouleh.
“Noosh is not a fusion, we want to respect and celebrate both cuisines by serving dishes that will comfort anyone who tries them,” says partner Atoussa Ardalan.
Noosh, which translates to “may it nourish your soul,” is the “Persian equivalent of bon appétit,” she adds.
The plan is to open for lunch and dinner on Tuesdays, Wednesdays, and Thursdays from 11 a.m. to 10 p.m., Fridays and Saturdays from 11 a.m. to 11 p.m. and Sundays from 12 p.m. to 9 p.m. The restaurant currently accepts reservations by phone (202-342-7100) and online starting Friday, November 26.