Chef Seb

On 3/14/2018 at 9:51 AM, DonRocks said:

I had a similar issue at Amoo's last week - we ordered Tadiq along with a stew, and the stew came *on top of* the Tadiq, which rendered it floppy and soggy, defeating its whole purpose.

Im really sorry for the bad experience. Please email me at amoosseb@gmail.com and I'll make sure we make up for the lousy dish.. I hope you have a great weekend. 

From the minute I realized that cooking was my calling, I’ve dreamed about the James Beard Foundation award. I have worked so hard in the last decade trying to get on a national stage and finally with the help of my amazing wife, I finally have an opportunity to get people to vote for my cuisine. Friends, I think about this award all day, everyday, I try and try harder everyday, and I have used every strength in my body, mind, and soul to reach the stars, but I need your support! You’ve all know my cuisine and have gotten to fall in love with the restaurant and the food truck, so now I only humbly ask that you vote for me using the link provided. When you click on the link, you need to scroll down and you will see “Submit Entry” in bold letters. Click on it and you will be asked to register which doesn’t take more than 2 minutes. Then you can fill in the entries as you see below;

1) Outstanding Chef - Sebastian Oveysi
2) Outstanding Restaurant - Amoo's Restaurant
3) Outstanding Service - Amoo's Restaurant
4) Best Chef, Mid-Atlantic Region - Sebastian Oveysi
5) America's Classics - Amoo's Restaurant

Thank you all so much for the love and support you have shown over the years, now, let's win this!

-Chef Seb and The Oveysi Family 

Spring Menu will be served starting March 19th.. Come see us!

The fall menu is back and Im missing my DR crew! Stop by guys and check out the new menu and new look of Amoo's!

See you all at my tables :-)

Happy Thursday everyone!

I am hiring all positions for Amoo's and the food truck so please, if you know anyone, have them contact me. 

Thanks,

Chef Seb

PS the Fall Menu will start this weekend :-)

@JBag57, I helped them get started with with their weekend brunch, it was a temporary thing. Please stay tuned for Amoo's new brunch menu starting in few months.

Thanks again,

Chef Seb

When experiencing a restaurant for the very first time, one that has received overwhelming praise online, it's not uncommon for the bar to be raised so impossibly high to meet the expectation of the hype.  Not that I've had bad meals at these celebrated restaurants, it's just the imaginary standard of holy greatness wasn't met- at some places.  

 

This was absolutely not the case with my first meal at Amoo's this past Friday night.  Everything that has been written here about Chef Sebastian and his team is completely the honest truth.  I felt as if I wasn't at a small strip-mall restaurant, but more at an extension of Seb's own dining room at home, as a guest of a proud family eager & excited to make sure I was well taken care of.

 

We started with a stewed/braised lamb atop crispy rice,- which I will order again on every future visit.  But skewered meats are the main attraction here.  A special of the evening was what translated to "sour meat"- lamb chunks that were marinated in a pomegranate syrup and a saffron cream, spectacular.  Cornish hen, ground beef, chicken, and beef tenderloin also lined the platter, all served with some of the best homemade pita I've sampled. 

 

The star of the night, for me, was the sea bass- which Chef Seb explained "made his career".  A perfect bite- ideally seasoned, with notes of lemon & butter- this is a must try dish.  

 

Persian ice cream is a new favorite dessert for me, and the baklava was outstanding.  I've found a new favorite restaurant to add to my short-list rotation.

 

Sigh, I sound like such a fan-boy.

It was a pleasure! Sorry it took me so long to respond to your wonderful review. I really hope to see you again soon as it was a delightful experience to serve you. Thanks again,

Chef Seb

My partner & I have made a resolution to try a different cuisine of the world every Friday evening.  This Friday is Persian, I just made reservations at Amoo's.

After following this thread for years, I'm very excited (and ashamed it's taken this long) to finally try this well reviewed spot!

Im very glad you folks are coming in! Please ask for me when you come in so I can personally make sure your experience is a memorable one :-)

Thank you again and looking forward to meeting you on Friday!

Chef Seb

Happy Sunday everyone!

I hope you all had a fantastic Halloween weekend and are getting ready for the holiday season heading towards us.

I wanted to let everyone know, on November 20th, I will be hosting a Thanksgiving dinner event held at Amoo's.

This event will feature a collaboration of Southern American comfort food and authentic Persian cooking. Dinner will be served in a prix fixe format consisting of a three course meal for only $40!!

Please book your tables now as many of you know, Amoo's dining room is very small and can only accomodate up to forty five guests.

You can make reservations by calling the restaurant at 703-448-8500 or by simply shooting me an email at chefsebastian@amoosgrill.com

Thank you and see you all on the 20th.

Chef Seb

JDC and Tex Chef,

Thank you so much for your visit and I am so glad you enjoyed your meal. I am a dreamer and my dream is to open restaurants all over the country and you never know. Your neck of the woods just might be the next spot I hit ;-)

Once again, thank you so much for your visit and lookng forward to meeting you in the future.

Chef Seb

Don,

A new sign is going up in the begening of September.

JDC,

When you come in please ask for Maria, She'll take good care of you.

Thanks,

Chef Seb

A Night Witch Chef Seb and Don Rockwell V.3?? Don, any thoughts?

Between St. Pete's beach and Tampa 

I have always had a dream to open a restaurant on a tropical white sandy beach town where the water is visible just from few feet, where the entire restaurant is open so people can feel that ocean breeze no matter which table they are sitting at. A place where the entire town goes and hangs out. This is a place where everyone knows each other, the bartenders, servers, and managers know the guests by their names. The sounds of the live band playing only enhances the experience. The signature cocktails are made from fresh fruits and wild caught fish and organic produce are brought in every morning. You can taste the freshness from every bite.

Until now, this has been one of my biggest dreams and this dream became a reality today!

I am opening a restaurant in Gulfport FL in the end of this summer. I cannot describe the feeling that I have right now. I am so thankful, I feel truly blessed and this is just another way of my higher power telling me, "Working hard always pays off, never stop moving, and always be thankful"

I do realize that success is not just achieved by 1 person but rather it is a pool of energy that is created by your loved ones. Family, Friends, and supporters are the reason why opportunities like this are available to a person like me.

And finally, I want to thank all of you who have been to Amoo's and have tried the food truck. You tried the food, you loved it, and you went and talked about it. What you guys have done is why I am where I am. I owe you guys, I cannot thank you enough for showing so much love towards my family and I. And like I said before, Don Rockwell and the members of this site are one of the reasons why my cuisine was found. No one had heard of my food 3 yeas ago, you guys made it noticeable! Thank you, thank you, and thank you again. See you at one of my tables in FL.

P.S im not moving down there. Ill just be traveling a lot.. So don't get too excited, youre not getting rid of me entirely!! lol

Im In the process of putting together an event for Nowruz (Persian New Year). I will post info very soon!

Good Morning everyone,

For the past few years, many of you have asked me when I was going to demonstrate a class. Well I am happy to announce my latest project. The Stratford University School of Culinary Arts have asked me to teach a monthly based cooking class at their school. And after a phone conversation with the dean of the university, I am happy to announce that I will be holding my first cooking class on Valentines Day.

Please sign up to learn how to cook a 5 course dinner menu featured with wine tasting and followed by music and social hour at the University's banquet room.

I only have 14 spots left. So, sign up now by either sending me an email directly at chefsebastian@amoosgrill.com or by texting me at 202-999-5259

Thank you all and see you in class ;-)

Chef Seb

Good Morning everyone,

I wanted to thank all of you who attended DR event at Amoo's this past Sunday. Sunday night was a HUGE success, even better than the first DR event we did last year. I hope everyone enjoyed themselves and looking forward to having you all back at Amoo's very soon. Don and I will continue to combine forces to bring you some of the best events in the future.

And finally, Don, thank you for having such a great site where people like myself can find peace and love through food and celebrating life. Thank you...

Chef Seb

If I haven't responded to anyone's email regarding reservations for tomorrow night's dinner event, please feel free to send me a text at 202-999-5259.

Thank you and see you all tomorrow night!

Chef Seb

Hey guys,

As we are approaching the event, I really need to know who's coming and how many people will be joining your party in order to accommodate everyone accordingly. I have a lot of you down on my list. And Some of you have stated on this site that you will be attending but still have not confirmed with me yet. Please RSVP as soon as possible by shooting me an email to chefsebastian@amoosgrill.com soon as I expect this event to be completely sold out like the last one we did early 2014.

Thank you and happy new year!!

Chef Seb

Thanks Don for the compliment. And as far as reservations goes, Just like I stated before, the best way to book your tables is to either email me directly at chefsebastian@amoosgrill.com or call the restaurant at 703-448-8500..

Thank you and happy New Year everyone!

Chef Seb

Sunday, January 18th it is. The event will start at 6pm and will end around 9pm.

To confirm your reservations, please either call 703-448-8500 or email me directly at chefsebastian@amoosgrill.com

I will also create a invite and will send it out to those of you who are connected to me via Facebook very shortly.

Folks, don't forget to bring your own wine and/or spirits. We have wine glasses and we will be able to cork your bottles without a corkage fee.

The cost per person for this event is $60 which includes tax and gratuity.

It'll be a pre fixe dinner menu that will consist of 5 of my signature dishes, including the stuffed squash.

In the meantime, ill look for a flamenco guitarist or a pianist to play live music while you guys are enjoying yourselves with good food and a good conversation over a glass wine.

Looking forward to seeing all of you on the 18th..

Thanks,

Chef Seb

Marry Xmas folks,

I will be doing plenty of DR events in the future, so spring is a definitely a go. Ideally, the 18th works better for me too. By looking at the polls, I can already see that the 18th is preferred by most. And just like Don said, not a lot of restaurants will give up their busy Sunday night business. Now, Im gladly doing this because I love this site and it's loyal members. But believe me is not easy to give up as night just like that. With that being said, the 18th would keep things very smooth.

Don, please let me know if that's ok with you so I can get the ball rolling on my end.

Thank you and Happy Holidays everyone..

Chef Seb

Wow, since 2 years ago, I have seen this site grow and grow! good job Don! As a chef and a restaurateur, I consider this site to be the best site to get any info regarding  restaurants, good food, and chefs in DC area!!

This site has helped my career so much!

Thank you donrockwell.com

I guess February 1st is out of the question then....

I think if you were to start the thread Don, we'd get some response right away!!