The dining room's gold-flecked walls shimmer in the light of a wrought-iron chandelier, whose arms curl into individual glowing teacups. Frosted glass dividers separate the eatery's cozy booths, as servers arrive, arms carefully stacked with traditional rice plates and tender chicken, lamb, and beef kebabs. In the kitchen, Famous Kabob chefs employ house-made yogurt three ways––as a garnish to their authentic Persian soups, to thicken creamy dips, and in authentic doog drinks with salt and crushed mint. After searching for hints of sun-dried lime in a braised-beef stew, guests can indulge in Persian desserts such as bastani—ice cream with saffron, walnut, almond, and pistachio—or traditional baklava.