Restaurant Spotlight of the Week

For about 10 months now, Iranian-born entrepreneur and businessman Hooshang Yavari has been operating one of the most unique and exceptional establishments in the D.C. Metro area.

An understated dining area at the Mirage Kabob and Sweets Cafe in the Cullmore section of greater Falls Church veritably explodes into a brightly-lit exhibit of freshly-make baklava desserts displayed behind glass running the length of the wall.

"This is the only location on the eastern seaboard where baklava made in this variety and in this way is available," Yavari told the News-Press in an interview yesterday. "We ship our baklava all over the country to restaurants and individuals, alike."

"These are Lebanese baklava," he said. "That means something very special. It is like the difference between `pastry' and 'French pastry.' Everyone knows French pastry is the very best. It is like that with baklava. Lebanese baklava is the very best."

The mouth-watering display of the more than a dozen varieties of the fresh-baked desserts include varieties made with dates, cashews, chopped nuts, pistachios, walnuts, shredded coconut and combined with special sauces, cheeses and creams. The desserts are sold by the pound, or fraction thereof. Mixed plates are available for take-out at $8.49 a pound. All are made with fresh filos and nuts from the Middle East.

But lest we leave our reader with an incomplete conception of this establishment, it is important to note that the regular dining menu includes genuinely extraordinary primarily kabob dishes with daily specials.

These are Persian/Iranian-based meals made with nothing but the finest and freshest ingredients, Yavari assured us. It comes from the habit he developed operating a fine cuisine restaurant in Bethesda prior to this project. We can attest to the fact the marinated chicken breast kabob, at only $6.99 with safron rice and a boiled tomato, was one of the most succulent and tasty we've ever had.

"Except for the saffron, we use no coloring or any other artificial ingredients," Yavari said. "Only the best, most natural low-fat ingredients are involved, like olive oil, lemon juice and yogurt. Our kabobs are distinguished from ones you might get in an Indian or other restaurant that would be spicier."

Specials include chicken and lam shank dishes accompanied by Persian berry sauces and sweet rice accompaniment that includes orange peels, saffron, almonds and pistachios.

The restaurant also makes its own fresh hummus, baba ghanoush and tabbouleh, which are available as appetizers.

Seasoned ground beef, chicken breast, marinated tenderloin and marinated lamb loin sandwiches are also available from $4.99 to $5.99.

Main dishes range from $5.99 Kabob-e Kubideh (seasoned ground beef) to the Mirage's Super Combo, including kubideh, chicken breast and top-shelf tenderloin beef, at $14.99. Marinated salmon and lamb chunk kabobs are among the total of 10 kabob options on the main menu.

If you've got a hankering to try something a little different for either lunch or dinner, you will not be the least disappointed by this unique and delicious experience.