Karravaan’s dining room photo by Birch Thomas
From a press release:
“Diners will feel transported to faraway, spice-rich lands at Karravaan (325 Morse St. NE), the gorgeous, 3,696-square-foot new restaurant set to open in the Union Market District on Thursday, June 19.
Karravaan is the brainchild of Chef Sanjay Mandhaiya, owner of the popular 14th Street restaurant Pappe, who drew inspiration from across Persian, Portuguese, Indian, Turkish and Tibetan culinary traditions for his second DC outing. Astonishing in its breadth and influences, the menu here spotlights the connections between these industrious Silk Road cultures and the ancient, criss-crossing roots of their spice-laden cuisines.
Firsts include
Tibetan Momos, tucked with pork and vegetables and brightened with a raw garlic-tomato chutney; Lebanese Fish Kofte, with tender whitefish laced with sumac and other spices and served with labne; the Georgian classic Khachapuri and caramelized shallot spread, a centuries-old Persian delight.
Carne de Vinha d’Alhos photo by Birch Thomas
Larger plates, meanwhile, deliver a wow factor. Think: Forbidden Duck, crispy and succulent, layered on forbidden rice with a harissa honey-soy reduction. Or Carne de Vinha d’Alhos, a Portuguese-inflected, farm-raised pork chop with vinegar, chilies, onion-garlic confit and spices. Because convivial, communal eating is so integral to Spice Road cultures, several dishes, such as the Turkish-inspired Mixed Grill, are meant to be shared by the whole table.
The Spiced Martini photo by Birch Thomas
Bar Manager Brian Swayze has concocted creative, swoon-worthy sippers such as The Terracotta Warrior, which pairs the staple Chinese spirit baiju with orange bitter wine, amaro and citrus for a balanced summer drink. The martini craze continues here with another unexpected iteration in the Spiced Martini, a vodka martini laced with saffron and the North African aromatic spice blend baharat. A Phool For You, meanwhile, blends rum, port, madeira with chai syrup, black tea and goat’s milk – all then clarified into what’s essentially a rich and complex milk punch.
“With Karravaan, I wanted to take diners on a kind of romantic train journey, where they can relive the rich history of the East through foods that were lost, but are now found,” says Mandhaiya. “Being so close to the train tracks in Union Market highlights the idea of journeys even more.”
CORE architecture + design worked with Mandhaiya to create a crisp and inviting design drawing inspiration from the old Parsi cafes that once served Iranian-meets-Indian comfort foods to famished Mumbai workers. A railway motif – inspired in part by the hawkers who peddle delicious snacks and teas to on-the-go travelers at train stations in South Asia – also carries across the dining room, most evident in the large custom clock, train-platform ceiling design and open kitchen that evokes the look of a parked train car. Finally, dramatic arched architecture inspired by the subcontinent’s railway bridges, and elegant tilework ties the larger themes of life on the Spice Road together.
Karravaan, will open for dinner on Thursday, June 19.“