"Saghar Fanisalek hails from Shiraz and brings modern touches to Iranian cuisine at her sleek Westwood restaurant. She and Taste of Tehran even appeared on Top Chef Season 13. Flame-grilled highlights include ground beef koobideh, which is particularly good in a lavash wrap with roasted tomato, fragrant Persian basil, tangy sumac, onion salsa, radishes, iceberg lettuce, and herbaceous house dressing made with yogurt, mayo, and dill. Cornish hen is also notable, marinated in yogurt, saffron, onion, particularly good with zereshk polo (barberry rice). Trout might not technically qualify as a kebab, but this flaky butterflied white fish is marinated with garlic, yogurt, and saffron and sports crispy, savory skin, and is worth ordering." - Joshua Lurie
