Sababa

"Cleveland Park’s quiet remove from the buzz of downtown means it’s easy to walk in and find a seat at Sababa, the Israeli restaurant that’s long been a staple in the neighborhood. We like coming here for brunch, which is served just once a week, on Sundays. Their shakshuka and Jerusalem bagel sandwiches are some of the best you’ll find in the city, and their old-school style chopped chicken liver is a welcome alternative to your standard breakfast sausage. If you’re an eggs benedict devotee, Sababa makes a few with braised lamb and smoked eggplant." - madeline weinfield

"At Sababa and Little Blackbird next door lies the cherry blossom sundae, which is nothing like the traditional delicacies that feature the chocolate, vanilla, and strawberry combo. This iteration ($10) boasts cherry blossom ice cream topped with candied almond and white sesame. Pair it with two spring forward cocktails: the Tokyo Red with Suntory whiskey, maraschino cherries, cherry hibiscus syrup, and yuzu juice ($18); and the Melon Spring Elixir with Barr Hill gin, midori, lemon juice, and mint syrup ($18)." - Vinciane Ngomsi, Tierney Plumb

"An ode to the Middle East with a fine-tuned menu featuring Israeli salads, dips, and kebabs." - MICHELIN Guide

"A restaurant in Cleveland Park, D.C., part of the Knightsbridge Restaurant Group, known for its Middle Eastern cuisine." - Tierney Plumb

"The Cleveland Park modern Israeli restaurant with Michelin Guide Bib Gourmand status will celebrate Hanukkah with a host of specials during dinner service, available in addition to the restaurant’s full a la carte menu. Schmaltz-poached salmon with spiced chickpea salad and spinach; Star of David poppy seed cookies; and a sufganiyot cocktail made with vodka, raspberry liqueur, leavened syrup, and lemon will be available from December 26 to January 2. Though not eight options for each night, Sababa will still have three latke preparations: with sour cream and applesauce, with harissa and lamb, or with smoked salmon, sumac onion, and za’atar cream cheese." - Evan Caplan