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At the plentiful, popular lunch buffet at this Persian and Mediterranean eatery, start with the cracked-wheat soup with lentils in a lemony tomato base or some excellent falafel, light and bright green from parsley. Entrees include ghormeh sabzi with lamb and kidney beans in a tangy sauce with dried Key limes, and fesenjoon with fall-off-the-bone chicken in a puree of walnuts and pomegranate molasses.