Moby Dick House of Kabob, a beloved chain in the Washington, D.C. metropolitan area, has been serving authentic Persian cuisine since 1989. Founded by the late Mike Daryoush, the restaurant has grown from a single location into a regional favorite, known for its fresh kabobs, warm pita bread, and commitment to quality.

The Humble Beginnings

In 1989, Mike Daryoush opened Moby’s Luncheonette in Bethesda, Maryland, offering traditional American breakfast and lunch fare.

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Annapolis is becoming a prime expansion hub for popular D.C. restaurants, with new openings catering to both locals and commuters. These spots are attracting new residents who prefer staying close to home rather than traveling to D.C. for dining. Local restaurants and some DMV favorites are responding to the town’s growing demand for diverse, high-quality eateries. With expanding businesses like Moby Dick House of Kabob, Annapolis is evolving into a culinary hotspot.

Recently,

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Moby Dick House of Kabob, originally founded by Mr. Mike Daryoush, is gearing up for significant growth as it looks to franchise on a national level. Under the leadership of CEO Ned Daryoush and COO Alex Momeni, the brand is actively exploring expansion through strategic area franchising opportunities, bringing its beloved Persian cuisine to new regions across the country. While maintaining the quality and values that have defined the restaurant since its inception, Moby Dick is positioning itself to make its signature kabobs and vibrant menu accessible to even more communities through these targeted franchise efforts.

 » Read more about: Why Family-Owned Moby Dick House of Kabob is One to Watch  »

Moby Dick House of Kabob was featured on Channel 9’s “Great Day Washington” segment. We share how to marinade, prepare and cook delicious kabobs for Father’s Day. We were delighted to have the opportunity to share our delicious food with the Great Day Washington team!

View the video here!

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We are absolutely thrilled to announce the official launch of our new app today, Tuesday, October 12th! Ned Daryoush, CEO, and Alex Momeni, COO, of Moby Dick are sharing their stories behind making the decision to elevate the brand’s digital presence and all in the name of focusing on rewarding their loyal Moby Dick devotees.

When Momeni rejoined the Moby Dick House of Kabob team about 7 years ago, one of the first goals he set out for the beloved family-owned and operated brand business was to find ways to bring the powerful brand back into the limelight from a tech standpoint.

 » Read more about: Moby Dick App 3.0: Revamped + Ready to Reward Moby Dick Devotees  »

A business is only as good as its employees, and Moby Dick House of Kabob is fortunate to have the best workers in the hospitality industry staffing our 24 restaurants. Among our dozens of standout employees, here are two who exemplify Moby’s high standards of customer service and commitment to excellence:

Isaias worked alongside Moby Dick’s late and beloved founder, Mike Daryoush, at Mike’s original luncheonette before he opened the first Moby’s. More than three decades later,

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We know that what we put into our bodies matters, which is why Moby Dick House of Kabob is committed to cooking and serving wholesome and nutritious food from scratch, using only the finest ingredients available. We’re also committed to being transparent about what’s in our food, so that people with special dietary considerations can have peace of mind when they dine with us.

Throughout Moby Dick’s menu, look for these symbols to indicate important details about a dish’s preparation: GF (Gluten Free) means a dish is prepared without gluten,

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With summer grilling season here, flame-grilled cooking enthusiasts everywhere are firing up the charcoal, tying on an apron, and getting their spatulas ready. But at Moby Dick House of Kabob, cooking over open flames is something we do all year long, in every season. That’s because flame-grilled cooking is an ancient technique that Persian chefs around the world have embraced and perfected for centuries.

When done properly, open-flame cooking can intensify and improve the flavors of just about anything.

 » Read more about: Moby’s Does Summer Grilling Year-Round  »

Moby Dick may be the House of Kabob, but did you know that there’s another item on our menu that is also an integral part of our dining experience? House-made cucumber yogurt sauce is a staple of Persian cuisine and comes alongside every entree and fresh pita wrap we serve.

Known as must-o-kheyar or maast-o-khiar, cucumber yogurt sauce is a creamy, tangy, and cooling blend of fresh cucumber and thick-strained yogurt, delicately seasoned to perfection.

 » Read more about: Cool Down with Moby’s Signature Sauce  »