From Our Editors
Reyhan Persian Grill's chefs keep things natural in the kitchen, forswearing preservatives and food coloring of any kind. Taking this freshness creed even further, all meats used for the eatery's Persian dishes and flame-kissed kebabs are purchased daily, then cut or ground onsite.
In the casual dining room, tiered fan blades mingle the aromas of marinated salmon and filet mignon kebabs with the steam of Reyhan's signature lamb-shank stew, simmered with either lima beans and dill rice or fresh green beans and tomato-sauce rice. Outside, a covered patio guards cool hummus and cucumber dips with the swaying leaves of miniature palms. Parasols protect patrons' eyes from the sun, ensuring that they can see clearly should an engagement ring be hidden in the saffron basmati rice.