Lavash

This Sunset Persian restaurant knows how to make a first impression. Wafts of grilled beef and lamb and sumac hit you as soon as you walk in. The dining room looks like it was carved out of sandstone, and hanging still lifes and big bouquets frame the bar. Then there’s the roomy parklet, decorated with string lights and even more flowers. But once the first dish hits the table, that sparkle fades. Tahdig gets lathered in a flavorless tomato stew, and kabobs, while juicy, depend on the raw herbs to make up for a lack of seasoning. Small gestures at the restaurant go a long way, like the never-empty water glasses and a complimentary plate of lavash with fresh herbs, vegetables, and cheese. But these don’t make up for the generally bland rice and meat. If you do end up here—reservations are easy to come by—pack your order with the various kabobs like the koobideh and joojeh, which are generously portioned and the best things on the menu.