Two kitchens, one fire.
Turkish grill and Persian home cooking, side by side over real charcoal.
From Adana and koobideh off the mangal to Fesenjan, Ghorme sabzi and Zereshk Polo from the Persian kitchen — everything is made to order, seasoned by hand and grilled over open coals.
Bring the family, bring friends, settle in for the evening. There's a full bar, warm bread straight from the oven, and a table that's meant to be shared.
From the charcoal grill
