Now that's Falafel.

For just over a year,
In the midst of the wonderful-but-yuppifying area stands a cozy falafel shop with a few patio tables and a short staircase leading up to its front doors. Husband-and-wife owners Scott and Arianne Bennett live upstairs with their big black dog. They left their grassy backyard and spacious two-story
As vivacious as the strip was before, the nightlife was starving for a hipper fast food alternative. The oversized pizza slices and even good ol' Julia's were both getting ol' fast. Besides, with Tryst, Zucchabar and all the other hot spots in the area, herds of drunkards (with a mad case of the munchies) were guaranteed to roam the streets every weekend. As Scott and Arianne discovered, the falafel shop was a goldmine waiting to happen.
All they had to do was serve mashed chick peas in pita bread (your choice of white or wheat) and people would come running. Now the humble eatery is an institution in the urban sphere sandwiched between
Arianne and Scott visited their friends in
If the authentic decor is not enough,
The buffet line is so incredible that many customers were left overwhelmed, constantly asking the employees for a rundown. About a month back, Scott and Arianne decided it was time to create a framed guide, including up-close photos and titles of each garnish. Hummus, yeah we get it, but what's the deal with the spicy red pepper sauce or the fried eggplant in the left corner? Time to reference the Amsterdam Garnish Guide for Dummies located on the nearby wall.
The spicy green herb sauce known as “torator” sits modestly amid the tahini and pickled cabbage, but cashier Joel often points to it with caution from behind the counter. A close friend of Scott and Arianne, Joel likens the fiery garnish to a Middle Eastern horseradish. I had a bit and let's just say the sinuses were cleared instantly.
Traditionally, falafel is an Arab food, but the cherished kiosk snack has sparked tensions between Palestinian and Israeli communities for years over who actually "owns" the chick pea fritters. Funny how cuisine can bring two rivaling territories together-- the Turks and Greeks feud over coffee and baklava in between disputes over Cypress.
At Amsterdam the garnish line is Israeli-style, meaning you build your falafel sandwich with your own choice of condiments. For best results, as a sign inside recommends, first remove some of the falafel, layer with toppings, then add the rest of the falafel and apply another round of toppings to finish it off. There's no seconds on garnishes at Amsterdam, so take the buffet line seriously-- though I've been known to sneak a few when nobody was looking.
Open late and dirt cheap,
Dutch style fries are $2.75-3.85 with dipping sauces including Dutch Mayo and a recently added peanut sauce. Mayo is not my thing, but the twice-baked fries are always warm and perfectly crisp. (Words of advice- try throwing them into your sandwich).
the dcist, dcfud, washington post, urban jetset.
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::Other bits of amsterdaming buzz::
DC Foodies wife and blogger babe Amalah put Amsterdam at the top of her list when an Irish tourister asked her about "the essential Washington experience." When referring to Amsterdam, Amalah said, "Goddmamn. The falafel is to die for."
During Hurricane Katrina, Arianne's brother drove down to New Orleans to save stranded victims. He advertised his willingness to help on Craig's List. Another reason why Craig is saving the world, one posting at a time.
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::Other bites of falafel::
Mama Ayesha’s, just over the

2 Comments:
Great piece!
Love the piece but I wish there was a bit more on actual FALAFEL (history, geography, economics, etc.) in it. <3 Good job, though.
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