The spot serves up serious aesthetics (think: lovely glassware, kababs and tahdig on silver trays, and thoughtful garnishes) that are uncommon in strip-mall dining.
Set to release Oct. 14, the new book features dishes culled from manuscripts, oral histories, libraries, and the food historian's collection of over 300 regional cookbooks.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.