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Lamb and chicken skewers come off the coals heavy with cumin at this Uyghur restaurant tucked into an Arlington strip mall. The skewers are the draw, but the menu around them pulls equal weight: flat noodles in tart red broth, cold noodles sparked with chili oil, and a beef-and-onion stuffed flatbread that regulars tend to order twice. The New York Times named it one of D.C.'s 25 best restaurants.
The awards strongest first
- The New York Times The 25 Best Restaurants in Washington, D.C., Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Chicken and lamb skewers
“You can add Bostan’s chicken and lamb skewers to the list of great kebabs out there”
The New York Times -
Saozi
“dishes like saozi, supple flat noodles in a tart, red-tinted broth”
The New York Times -
Rangpiza
“rangpiza, a cold noodle dish sparked with chili oil”
The New York Times -
Goshan
“the beef-and-onion stuffed flatbread called goshan”
The New York Times
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