A required start to any meal at Eyval. The Barbari bread is baked fresh in the wood oven, arriving hot with a perfect crunchy exterior and soft, airy crumb. It is served with a cloud-like whipped feta spread that is brightened with lemon and topped with fresh herbs. It's an excellent example of how the restaurant elevates simple staples through fire and high-quality dairy.
Tips from diners
One order of bread is rarely enough for more than two people. Order an extra round early—the whipped feta is so good you'll want to finish every bit of it.
Widely cited as one of the best meat dishes in Brooklyn. The lamb ribs are grilled until the fat is rendered and crispy, then glazed in a sweet and tangy reduction of tamarind and dates. The meat is meltingly tender and deeply flavorful from the charcoal. It is a brilliant example of the sweet-and-sour balance characteristic of Persian cuisine.
Tips from diners
These are small, so treat them as an appetizer rather than a main. The tamarind glaze provides a perfect acidic counterpoint to the rich lamb fat.
A playful and authentic end to the meal. Rich, floral saffron ice cream (bastani) is sandwiched between two thin, crispy wafers. It's often flavored with rosewater and pieces of clotted cream. It's an irresistible dessert that is as beautiful as it is delicious.
A refined version of the classic Persian eggplant dip. The eggplant is cooked down until silky and topped with kashk (fermented whey), which adds a creamy, funky depth. It's finished with a generous amount of crispy fried onions and aromatic fried mint for textural contrast. Reviewers highlight the complexity of the toppings as what separates this version from others.
The standout main course. A half chicken is marinated in saffron and spices, then grilled over wood until the skin is perfectly charred and the meat remains juicy. It's served with zereshk polo—a fluffy basmati rice studded with tart, ruby-red barberries. It represents the heart of Persian home cooking refined for a restaurant setting.
Eyval is the more casual, high-energy sibling to Prospect Heights' Sofreh. Chef Ali Saboor centers the menu around a large wood-burning grill, serving creative takes on traditional Iranian street food and home cooking. Located in a former warehouse, the space is industrial yet warm, perfectly capturing the creative spirit of Bushwick.
Reservations open 21 days in advance at midnight. They book up very quickly, especially for weekend slots. Set a Resy alert if you miss out.
It is loud and high-energy. The music is great, but it's not the spot for a quiet, whispered dinner. Great for groups and lively dates.
The bar is great for walk-ins. If you're 1-2 people, arrive early or late in the evening to snag a stool and watch the wood-fired grill in action.
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