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DonRocks

Amoo's (Formerly Amoo's Kabob), Chesterbrook - Chef Sebastian Oveysi's Traditional Persian Stews, Rice Dishes, and Kabobs, Now With A Food Truck Too

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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

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This past Saturday, my son was doing laundry, etc., to get ready to head back to college, and we were not cooking at home, so carryout it was.  I was in Alexandria, headed home to Vienna, and suggested Amoo's as a slight diversion off of the GW Parkway.  I brought home the Zereshk Polo with chicken for my son (I think he was enamored with the description referring to it as the "dish of kings"), the Fesenjoon (chicken) stew for my wife, and the Tahdigh appetizer for me (tahdigh comes with a serving of one of the stews, and the "meatball" is now listed on their menu as one of the stews--I did not see it on their online menu, and forget the name of it). Surprisingly very little sharing, particularly as my son hoovered down the very substantial portion of his "dish of kings"!

Everything was superb.  I have only done carryout here a few times, and carryout will probably be our main way of enjoying Amoo's, but I will be doing it on a more regular basis, at a minimum.  I was glad to see that the dining room was completely full at 8:00 on a Saturday night, as well it should be, and there were a lot of happy voices carrying across the room.

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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.
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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

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Not sure if this is the correct or best place to post this info, but in doing some checking on the recently-opened Greenhouse Bistro in Tysons, I ran across an announcement that Chef Seb is going to be offering a Persian brunch at that venue this coming Sunday, July 10. 

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@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

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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 :-)

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5 minutes ago, Chef Seb said:

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 :-)

Click

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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 :-)hot beets salad.jpg

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Had a wonderful meal at Amoos on Saturday night. 

1. Koobideh, Chicken Tandoori, and Lamb

2. Saffron Ice Cream.

IMG_6693.JPG

IMG_6696.JPG

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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 

21DE91C3-E41B-4876-A0A2-9E09BB01B08C.jpeg

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5 minutes ago, Chef Seb said:

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 

Seb,

Unfortunately, the only award you're really eligible for is "Best Chef ...." - to win an "Outstanding ...." award, you have to either have already won a "Best Chef ...." award, or have been in business for ten years. America's Classics almost always go to dive-type places that have been around for decades, so that would be a tough one for Amoo's.

(For the "Best Chef ...." awards, you need to have been cooking in the region (not necessarily at your current restaurant) for five years.)

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I had a great, seasonal dish here--a pumpkin and chicken stew served in a roasted squash. Taking DonRocks advice, I asked our server if they had stuffed squash, which did not appear on our menu. The server disappeared for a few minutes, and then returned with a "fall favorites" menu. There were four or five items on this laminated sheet, all very tasty sounding, but there were no prices. She didn't tell us the prices, and I forgot to ask, but I went ahead and ordered a combination of two items from this special menu--the stuffed roasted squash (which could be stuffed with any of their stews) and the pumpkin stew to go in it.The dish was outstanding--the perfect combination of sweet and savory--and it was served with a generous side of buttery rice. My meal cost $22, but I do not know if that is the price of the stuffed squash, the stew, or some combination of the two. I am glad I asked about the squash. Otherwise we would not have seen this special, seasonal menu, which should not be missed.

IMG_2749.jpg

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1 minute ago, JimCo said:

Minority of two. I thought the sauce made the breading soft and didn't really enjoy it.

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.

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1 hour ago, 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.

Did you ask Seb or one of his family members about it?  Sounds like the sort of thing they'd gladly fix.

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2 hours ago, Marty L. said:

Did you ask Seb or one of his family members about it?  Sounds like the sort of thing they'd gladly fix.

No - it wasn't a big deal! I forgot all about it until we were discussing Convivial. I have *no doubt* that they would have brought out some tadiq had we asked, but we had so much food as it was, that we didn't bother (it was a wonderful meal, btw).

I'm not sure I'd ever had the Hummus here before, but it was really pretty darned good. Not *this* (*) good, but still very good.

(*) Hate to get all philosophical, but are we - with our iPhones, BMWs, and flat-screen TVs - happier than these people? I don't think so.

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2 hours ago, DonRocks said:

Hate to get all philosophical, but are we - with our iPhones, BMWs, and flat-screen TVs - happier than these people? I don't think so.

Couldn't agree more with this

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On 5/5/2013 at 9:37 PM, DonRocks said:

Thank you, Chef Oveysi, for introducing yourself to the community here. I hope all the readers here will take a couple minutes and read Sebastian's thoughtful and engaging introduction.

Even with all the industry professionals we have as members here, this introduction particularly meant a lot to me.

Cheers,

Rocks

The family's background is ever more so remarkable.  Restaurants Without Immigrants? Northern Virginia's dining scene already has a labor shortage. What would it look like without immigrants? by Lisa Lednicer, April 16, 2018, on arlingtonmagazine.com.

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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. 

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6 hours ago, Chef Seb said:

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. 

😲

This isn't Yelp!

Last I checked you were still the #1 restaurant in McLean.

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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.

On 3/14/2018 at 11:30 AM, Marty L. said:

Did you ask Seb or one of his family members about it?  Sounds like the sort of thing they'd gladly fix.

On 3/14/2018 at 11:45 AM, DonRocks said:

No - it wasn't a big deal! I forgot all about it until we were discussing Convivial. I have *no doubt* that they would have brought out some tadiq had we asked, but we had so much food as it was, that we didn't bother (it was a wonderful meal, btw).

I'm not sure I'd ever had the Hummus here before, but it was really pretty darned good. Not *this* (*) good, but still very good.

(*) Hate to get all philosophical, but are we - with our iPhones, BMWs, and flat-screen TVs - happier than these people? I don't think so.

On 4/26/2018 at 10:44 PM, Chef Seb said:

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. 

On 4/27/2018 at 5:22 AM, DonRocks said:

😲

This isn't Yelp!

Last I checked you were still the #1 restaurant in McLean.

7 hours ago, dcs said:

At this Persian restaurant, the backstory is as good as the cooking, by Tim Carman, July 17, 2018, on washingtonpost.com.

Huh, I guess the Tadiq with stew on top is by design; I thought it was a kitchen mistake. Maybe this is how Persians eat it, I don't know - the crunch seems like it would be the primary raison d'être. Then again, I think it's a sin to dump Old Bay on blue crabs (albeit for entirely different reasons - one is purely tactile; the other olfactory and gustatory). ¯\_(ツ)_/¯

(Still #1 in McLean, btw)

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17 hours ago, DonRocks said:

Huh, I guess the Tadiq with stew on top is by design; I thought it was a kitchen mistake. Maybe this is how Persians eat it, I don't know - the crunch seems like it would be the primary raison d'être

Maybe just an off night/dish? I've had it many times, and in the ~20 minutes between when they plate it, it comes to me, and I eat it, the stew is not enough to stop the tadiq from still being crunchy to the last bite.

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19 minutes ago, DanielK said:

Maybe just an off night/dish? I've had it many times, and in the ~20 minutes between when they plate it, it comes to me, and I eat it, the stew is not enough to stop the tadiq from still being crunchy to the last bite.

Ah, structural integrity - I didn't think about this: I suppose it wouldn't, or shouldn't, become instantly floppy.

This is exactly why Convivial's Fried Chicken Coq au Vin reminded me of this - if that'd had the structural integrity to remain crunchy, it wouldn't have bothered me, but the once-crunchy chicken skin was made soggy by the sauce, and it just didn't work.

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