Only when you glance at the menu does the message become fuzzy. Nearly half of it is given over to pasta. Pasta with Thai beef, pasta with chicken curry, pasta with smoked salmon, and pasta with a slew of Cajun-Creoleisms such as blackened tuna, shrimp, and crawfish. Also good is an exotic salad of shredded carrots in garlic yogurt sauce. The oven yields other treasures.
Charred kebabs are also a good bet.
Marinated chicken chunks are still succulent even after grill time, and the traditional lamb is earthy. All are served with smoky grilled vegetables, salad, tsatsiki, and rice. The Turkish owners of Rosemary's Thyme plan to open an outpost in DC soon. Maybe they'll leave the pasta behind. 2001 by Washington Magazine Inc.