La' Shukran

"This sexy late-night spot in one of Union Market’s grittier alleys sits up a long flight of stairs in a former warehouse. The moody dining room smells like a hundred spicey, woodsy, (and expensive) candles, and makes for a swanky and impressive third date. But we like keeping it a little more casual on the roof deck, with low textile-covered banquets with plenty of throw blankets and some heaters. Order an arak-based cocktail, and a few small plates like cheese falafel topped with trout roe and Levantine fries with a spicy aioli. Come here after a movie at the Angelika, when a conversation over drinks is the requisite nightcap." - madeline weinfield

"The chef behind Albi and Yellow has a new spot in Union Market, La’ Shukran, with a retro-modern bar, bistro, and rooftop terrace. The Levantine-inspired menu includes bites like oysters in arak butter, sesame baguette with labne, and steak au poivre kebabs. Reservations open Mondays at 10am." - omnia saed

"La’ Shukran is its own self-contained world, a place to go when you want to forget you’re in DC and lose yourself in a Levantine salon with exceptional small plates, and the feeling that at any moment a dance party could break out and not end until dawn. Plates of hummus with beef tongue or escargot dot most tables, and an entire menu of cocktails made with arak are churned out from behind the bar. The Arab funk music is loud but never overpowering, and provides the perfect soundtrack for a hang with old friends, or a date night cozied up underneath a shelf of decorative (we think) hookahs." - omnia saed, madeline weinfield, jonathan smith, mekita rivas, allison robicelli, omnia saed, kym backer, omnia saed

"From award-winning chef Michael Rafidi, this vibrant and cozy confluence of bar and bistro is found through a back alley entrance that leads up a set of dizzying black and white stairs alongside recorded noises and music that recall the Levant. Levantine wines and many cocktails made with arak, a popular Middle Eastern distilled spirit with cooling notes of anise and licorice, star on the beverage menu. (One of Rafidi’s signature apps is smoky escargot steeped in butter made with arak, alongside other more seasonal dishes.) You can also enjoy a full meal at the moody bar, with mains like head-on prawns with harissa tzatziki and hot quail aside tahini ranch. During the day, check out Rafidi’s famous za’atar, pistachio, and sumac-filled bakery that sits below the alleyway hangout, Yellow." - Emily Venezky

"When you finally spot the door to La’ Shukran, hidden in a Union Market alleyway, and walk inside, you’ll find yourself at the bottom of a long black and white-tiled staircase. A single candle burns by the entry, and an Afghan rug is mounted to a wall over the stairs. Soft sounds of cars honking, birds chirping, and people talking in a souk play through speakers lining the steps. Inside, all that wind up suddenly makes sense. La’ Shukran is its own self-contained world, a place to go when you want to forget you’re in DC and lose yourself in a Levantine salon with exceptional small plates, and the feeling that at any moment a dance party could break out and not end until dawn. Plates of hummus with beef tongue or escargot dot most tables, and an entire menu of cocktails made with arak are churned out from behind the bar. The Arab funk music is loud but never overpowering, and provides the perfect soundtrack for a hang with old friends, or a date night cozied up underneath a shelf of decorative (we think) hookahs. photo credit: Hawkeye Johnson photo credit: Hawkeye Johnson Food Rundown photo credit: Hawkeye Johnson Escargot Hummus These snails come drenched in arak butter and studded like jewels in a bed of hummus. Smear them on the house-made sourdough bread, but do yourself a favor and try one or two on their own with the butter. The hummus and bread are excellent, but can mask the subtle earthiness of the escargot. As a result, this is a great gateway dish for people who say they don’t like snails. Crispy Sweetbreads If it were socially acceptable, we would carry around an order of these grape-sized sweetbread nuggets in our pockets every day. Perfectly fried, the meat inside is silky and creamy. Dip them liberally in the amba honey sauce and pop them into your mouth whole. Duck Leg The carob-glazed duck leg confit is served with lentils, root vegetables, and a spoon. Tap the duck with the spoon and watch as it falls apart. Mix the sweet shreds of meat in with the lentils and slap a dollop of the cool vadouvan yogurt on top. You’ll never want to eat duck another way again." - Jonathan Smith