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From Travel + Leisure , JUL 2005
A convivial local favorite, occupying a beer hall–like cellar. The renowned, house-made taftun breads are baked and seared in a clay oven out front. The halim bademjan (eggplant and chicken mashed with yogurt) is excellent, as is the sabzi polo (rice with dill, coriander, parsley, and chives)....MORE>>
Last updated July 2005




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