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Iranian small plates and wood-fired cooking are the focus at this Persian restaurant from Ali Saboor, who previously ran the kitchen at Prospect Heights’s acclaimed Sofreh. Now in Bushwick, the chef is serving barbari bread with borani (a mix of potatoes, saffron yogurt, and pickled red peppers) and an impressive eggplant and lamb stew with sour grapes. The lively but casual vibe here also makes Eyval one of the best places for a solo meal.

More details @ ny.eater.com

4.8 rating
Saved in New York, United States
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