Eyval Review - Bushwick - New York - The Infatuation
"NYC doesn’t have as many Persian restaurants as we’d like. Which is to say, Eyval doesn’t need to be as cool as it is. We'd gladly shovel their wagyu kebabs and potato tahdig in our mouths within even the drabbest four walls, so getting to do so at a chic spot in Bushwick that feels like it’s frequented by the first-ever person to french tuck is an added bonus. Eyval comes from the team behind Sofreh, a Persian restaurant in Prospect Heights. It’s evident the two share some DNA, although this spot takes itself a little less seriously. It has a white brick, brightly-lit aesthetic similar to that of its sister restaurant, but Eyval also has LED Farsi lettering on the walls and saffron ice cream sandwiches. Starters and small plates are the move here, and you should order as many as your table can agree on. The menu changes seasonally, but there's usually some variation of a borani and tahdig on there. The fava bean borani topped with sprigs of dill and the potato tahdig sitting in a rich plum sauce are super flavorful for how simple they sound, and the deconstructed kashke bademjan is a clever way to make the mint and tangy yogurt pop. Some portion sizes feel small for the price—a single kabob koobideh will cost you $23—but the food is unique, and it all tastes good. Eyval is a good spot to have a casual date or catch-up with friends when you’re looking for a place that’s cool without trying too hard, and it's perfect for a dinner that goes with your outfit. Come here to eat stylish Persian food, then keep the night going at one of the über–Bushwick bars down the street. Food Rundown Fava Bean Borani There's usually a seasonal variation of borani on the menu. We've had a fantastic fava bean version, and a sweeter carrot one. Every plate is small but full of a startling amount of flavor. We can't help but order it every time we're there. Fesenjan The one larger entree to leave room for at the expense of a couple small plates is the fesenjan, which is a serious looker topped with bright pink cabbage. Sometimes it’s made with a half chicken, sometimes it’s made with duck breast—but both proteins play well with the sweet and sour pomegranate sauce. In case it isn't available the saffron chicken is just as good. Potato Tahdig Eyval toggles between two different types of tahdig on their menu. There's the traditional mound of saffron rice, and then there's this glamorous potato version. Instead of the usual crispy rice crust, you get a section of rice topped with paper thin potatoes and a luxuriously silky sauce. If it's on the menu, you must order it—not just because it tastes good, but also because it's too pretty to pass up. Kashke Bademjan Persian food generally kills it when it comes to eggplant dishes, and this one is no exception. The fleshy vegetable goes great with the crunchy fried onion, garlic chips, and walnuts. Saffron Martini This is our favorite cocktail, and it's the one you'll hear the people around you get excited about. We think saffron is a necessary component of any Persian meal, and this is a fun way to incorporate it into your evening. Saffron Ice Cream Sandwich A crumbly raisin shell, some seriously strong saffron ice cream, and the fun of eating an ice cream sandwich make this our favorite dessert. We'd buy packs of it for home if we could." - Neha Talreja
