"Berenjak, a London-based Iranian restaurant, will soon be firing its coal-grilled kebabs in Los Angeles's Arts District. The restaurant opens Wednesday, September 24, on the garden floor of swanky Soho Warehouse, marking the first publicly accessible location in the U.S.; Berenjak also operates a location at the Dumbo House that is only available to members. The opening comes from a partnership between Soho House and JKS Restaurants, which also operates two-Michelin-starred Indian restaurant Gymkhana."
"Chef Kian Samyani founded Berenjak in 2018, pulling inspiration from the vibrant kebab (also spelled "kabab") houses of Tehran. The restaurant has received widespread acclaim, including garnering a Michelin Bib Gourmand in London. Currently, Berenjak operates two locations in London - one in SoHo and another in Borough - alongside outposts in the United Arab Emirates and Qatar. The name comes from the golden, crispy rice Samyani used to prepare in his childhood."
"Meals at Berenjak are meant to be enjoyed family-style, with shallow dishes of mezze, fresh bread, khoresht, and kebabs spread across the table. Start with taftoon, a wood oven-baked, seeded sourdough flatbread, or sangak, a seeded whole wheat flatbread. Mezze (also spelled mazeh) comprises zeytoon, olives pooled with lemon and garlic; panir sabzi, Bulgarian white cheese topped with radish, fresh herbs, and sesame seeds; mast o khiar, a strained yogurt with cucumber, mint, and green raisins; and creamy hummus made with black chickpeas and sunflower seed tahini."
Berenjak, a London-based Iranian restaurant, opens its first publicly accessible U.S. location on September 24 in Los Angeles's Arts District at the Soho Warehouse garden floor through a partnership with Soho House and JKS Restaurants. Chef Kian Samyani founded Berenjak in 2018 inspired by Tehran kebab houses; the concept earned a Michelin Bib Gourmand and operates locations in London, the UAE, and Qatar. Meals are served family-style with mezze, taftoon and sangak breads, khoresht, and coal-grilled kebabs such as koobideh, jujeh, tikkeh masti, and chenjeh for smoky, charred flavor.
Read at Eater LA
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