Tariq Alaeddin was born in Beirut. But his casual speech owes more to Herndon, where he did most of his growing up, than Jordan, where he lived for a time with his Syrian grandmother, Naja.
“I’ve had a lot of fortunate opportunities to travel throughout the Mediterranean, places like Egypt, Turkey, a layover in Greece,” he recalls. “There’d be one week where I’m trying the street Lebanese chicken in Beirut. And then the next week I’m having the chicken from Costco and just adding garlic sauce.”
That sauce, known as toum, is now one of his calling cards. In fact, Alaeddin brags that it’s “the best toum on earth,” thanks to its smooth creaminess that’s defined by garlic but not overpowered by it.
It’s served alongside shish taouk, chicken koobideh, and — most notably — Naja’s roasted chicken entrée. The simple half bird is a crisp improvement on Alaeddin’s Costco-inspired memories. Freshly made mahzooz flatbread soaks in the chicken’s ample juices, leaving even more — along with heavily spiced potatoes called batatta hara — for dipping in the white sauce.
Guests at Naja may see cosmetic similarities to Kirby Club, which previously filled its space at Mosaic. Indeed, Alaeddin was an opening server there and rose through the ranks to become its general manager. But while the menu looks similar, he assures guests that at least “80 percent of the recipes are new.”
What’s also new is the owner’s youthful flair. Alaeddin is a part-time DJ, and he plans to make Naja a nightlife destination, complete with creative cocktails and a recurring Arabic house music series. After the partying, brunch will soon be served, with an inspired set of Levantine dishes like scrambles with bastirma and breakfast sandwiches.
Naja, which Alaeddin calls “a Mediterranean love letter from Beirut to DC,” is ready to serve you, whether you grew up with the foods of the Near East or are trying them for the first time. 2911 District Ave., Ste. 140, Fairfax
Feature image courtesy Naja Mediterranean
This story originally ran in our February issue. For more stories like this, subscribe to Northern Virginia Magazine.
