Drinking D.C.: Maydan

I had dinner at the newly opened Maydan near U Street recently.   Following a growing trend of new D.C. restaurants opening in alleys, Maydan is at the end of an alley off of Florida Avenue.  Its markings are subtle, making it somewhat difficult to spot on a recent very cold evening in D.C.  But we were immediately rewarded upon entry with a very large fire pit, conveniently located next to the bar.  And what a very nice looking bar it is:

Despite the cold weather and the somewhat early hour of 7 p.m. there was a thick crowd at the bar.  Nevertheless, we were able to find a spot and obtain a menu in short order.

The restaurant explains that its “food tells the story of our own travels, from Tangier to Tehran and Batumi to Beirut.”  Its cocktails do the same, incorporating ingredients with roots in the same parts of the world:

I ordered the Filfuli.  It was light and refreshing, like a spritz or agua fresca.  The orange flavor predominated, but the mezcal and other ingredients added hints of smokiness and spice to the mix.  It previewed a similar subtle mix of flavors that we would enjoy at dinner, and made for the perfect Maydan aperitif.  Plus, check out the glass and garnish:

I also was able to try the Za’atar.  This drink incorporates an Irish gunpowder gin, which I had not encountered previously.  As its name suggests, this gin is distilled from gunpowder tea in addition to the more traditional gin botanicals.  The Za’atar also incorporates a blanc vermouth by D.C.’s own Capitoline Vermouth.  This cocktail tasted like an earthy martini, with an herbal fragrance emanating from a thyme garnish:

The Za’atar comes with a side of olives, offering a light snack between sips.

I was only able to sample two cocktails on this trip, as dinner came swiftly and cocktails gave way to wine.  But the two I tried were outstanding and fit in seamlessly with the unique flavors on offer at Maydan.  Our dinner here was also excellent.  Knowledgeable servers stand ready to guide you through the menu and explain the restaurant’s philosophy and how it relates to each dish on the menu, enhancing the experience.  This place is worth the trip, even on a cold night!

Reservations available on OpenTable.