"Most of Berenjak's menu will look familiar to anyone who has dined at Persian restaurants in Southern California: various cuts of meat threaded on skewers, mounds of rice and crackly bread, a crucial platter of feathery herbs hiding cubes of briny cheese, and starters of creamy dips and pickles that extend other flavors as dishes continue to arrive, helping to define a meal's soul."
"Berenjak hangs its individuality instead on an unusually luxe setting. The interior dining room, divided into two levels and connected by a slowly sloping ramp, could at first cynical glance register as backdrop. Staggered shelves, arranged just-so with short lamps and pottery and plants, nearly rise to the tall ceiling behind the six-seat bar. Framed prints of Persian art and geometric patterns fill one wall. On the second tier, diners can peer into the large, well-staffed kitchen through paneled windows."
Berenjak opened its fourth global location in the SoHo Warehouse complex in downtown Los Angeles' Arts District in late September. The menu emphasizes familiar Persian fare: skewered meats, rice, crackly bread, a platter of feathery herbs with briny cheese, and starters of creamy dips and pickles. These standard offerings mirror many Persian restaurants across Southern California, where the largest Iranian population outside Iran resides. Khoresht stews remain the foundation of Iranian home cooking while kebabs are the common choice for dining out. Berenjak differentiates itself through an unusually luxe interior, two-level dining, visible kitchen views, and a carefully cultivated evening mood.
Read at Los Angeles Times
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