Joshua Lurie

"Chapli Kabob ($8.50) was yet another good dish, maybe the day’s best, featuring a cilantro and coriander-flecked kabob formed into a sandal and griddled until a crust formed."

Meredith Brody

"We chose the regulation-height table and chairs over sitting at low tables in a special section of the nicely decorated storefront and dug into an array of delightful dishes, including vegetarian aushak (leek-stuffed raviolis topped with yogurt sauce)."

Bill Addison

"Borani kadoo, garlicky pumpkin swathed in yogurt, adds a sweet harmony line to the medley of appetizers."

Meredith Brody

"I liked my chupan kabob, charbroiled well-done lamb chops that tasted almost like mutton."

Stett Holbrook

"Don't stop there. Aushak ($4.50) are delicate, crescent-shaped raviolis stuffed with leeks (a favorite vegetable in Afghanistan) and topped with a superb tomato and ground-beef sauce. A dollop of yogurt ties it all together."

Sandy Waddle

"The combination of the noodles, yogurt, ground meat in spicy sauce is luscious and tangy."

Stett Holbrook

"Borani badenjan ($4.99) makes a great starter. Delicate, slow-cooked eggplant is finely seasoned and served in a rich, tomato sauce and topped with a little yogurt. It tastes vaguely Mediterranean, but the addition of coriander and cardamom take it elsewhere."

Stett Holbrook

"The olani is another must-order. Light naan is stuffed with a flaky mixture of potatoes, leeks, cilantro, chile peppers, cumin, coriander and other spices and then grilled to create a kind of Afghan calzone."