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Samaa's Kitchen

4.1 (18 reviews)

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I've been meaning to stop by this place! I have had Gyros in other places in NOVA; but wow, the flavor this packed was absolutely amazing and I'm coming off a cold, so I can't imagine how much better it would have tasted. The bread was soft and warm and the tzatziki was good too. The fries that came with it were hot and crispy. The entire menu looks good! I'll be back soon to try the kabob and beef shawarma. Know this, if you have kiddos, Samaa's offers quesadillas, chicken tenders and onion rings with shakes! Samaa was so kind and knows her food! Great Job. I'm happy this place is in Warrenton.

Beef shawarma
Shaun C.

The beef shawarma was delicious, as was the chicken kabobs. Service was great and the restaurant was nice and clean.

The chicken gyro meat with a mayonnaise sauce.

This was terrible food. The chicken gyro is processed meat ( not a skewer of chicken breast) and the sauce is mayonnaise based instead of yogurt. The lettuce was brown and just overall a really disappointing meal for the price. Not at all what is pictured on their menu. The young teen ( boy) cleaned all of the tables with the same dirty cloth without spray or water.

Basboosa

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3 years ago

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2 years ago

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3 years ago

Really hoped the food would be better, probably the worst gyro I've ever had in all honesty

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3 years ago

Really good. Try it- it's new and different. The food was good and they were very friendly and attentive.

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On a Sunday evening just before 8pm, a friend brought me to King of Koshary to introduce me the…read moreeponymous Egyptian dish. At that time, the establishment only had a one other table occupied so seating occurred immediately. As I perused the menu, my focus landed on the tajins / stews. The ox tail, okra lamb, and cow feet tajins all looked delectable. I settled on the cow feet tajin ($20), served with rice. That arrived after about 10 minutes, piping hot in an earthenware bowl. Just looking at the glisten and the viscosity while spooning the stew, I could tell that the cow hocks had simmered long enough to melt and release collagen into the stew. The tendons came off the bone like the proverbial hot knife through butter. The stock proved rich in texture and flavor without overwhelming the palate. Whatever additional seasonings went into it enhanced the clear stock's savoriness without imparting a different direction to the palate. This epitomized the ostensible simplicity of a dish belying sheer time and effort to perfect a dish. As an aside, this sort of laborious effort resembled long simmered Cantonese stews that I grew up with. Hilariously enough, the only other occupied table was also an Arabic guy bringing his Asian friend along. Speaking of Arabic friends, my friend ordered the king koshary ($12) and had me try a bite. The texture contrasts of the varied grains, the crispy onions, and the savory tomato-based koshary sauce, seemed irresitible. I understood why it became a signature national dish.

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