Joon
Persian restaurant · Tysons Corner
8045 Leesburg Pike suite 120, Vienna, VA 22182
Highlights
Persian fusion with vibrant dishes, caviar service, and live fire events
Persian fusion with vibrant dishes, caviar service, and live fire events
"Joon continues to rack up accolades for its upscale takes on Iranian cuisine since opening in June 2023, with James Beard semifinalist nods, joining the New York Times’ 50 Best Restaurants in America, and more. It’s easy to see why, with the tucked-away Tysons Corner spot serving up inventive Persian dishes like the sour orange and ginger infused pistachio soup and braised lamb shoulder served with pickled garlic and tomato honey, all dreamed up by Persian cookbook author and executive chef Najmieh Batmanglij and chef-owner Christopher Morgan. If you’re looking for smaller bites, any iteration of the hummus and kashke bademjan (a roasted eggplant dip topped with crispy onions) pairs perfectly with drinks at May Bar, a beautiful lounge in front of the royal blue dining room where diners sip on classic cocktails with Persian flavors. Great choices include a rich fig Old Fashioned or the Tehrooni Negroni with saffron ice. During the warmer months, don’t miss Morgan’s lively outdoor grilling nights, Live Fire Fridays, that combine entrees grilled on the patio by Morgan himself and eclectic live DJs. If you drive: There is complimentary valet parking at the entrance, along with free self-parking in the massive lot in front of nearby Patsy’s." - Tierney Plumb
"A meal of hits highlighted a generous, shareable kebab platter and a festive fried falafel. True to family tradition, the reviewer ordered a pistachio soup to pass around the table after her husband joked, "it’s not a meal with Missy unless someone’s sharing soup." The soup is described as "thick in texture but not in an unpleasant way," with an interesting complexity and additional pops of flavor from garnishes like pomegranate and frizzled shallot; while not the most intuitive dish to share, the reviewer calls that "really just an excuse to order one for yourself." — Missy Frederick, cities director" - Eater Staff
"A Persian restaurant whose chef is curating outdoor grilling events this summer—inviting notable guest chefs to cook on the patio for Live Fire-style dinners—with a portion of proceeds benefiting the James Beard Foundation; the lineup includes regional talent on select dates and reservations are handled through the restaurant’s booking platform." - Emily Venezky
"Led by chef-owner Chris Morgan, who has been a mentee of Najmieh Batmanglij since 2013 and developed the Persian and Middle Eastern menu with her, this upscale Northern Virginia restaurant has earned national acclaim for its refined takes on traditional dishes. The kitchen emphasizes rice—keeping about 500 personal servings of crispy tahdig ready in the walk-in and using hundreds of pounds of basmati weekly to make herb-, sour cherry–, and saffron‑infused rices—and produces vats of bright, lemony hummus for service. Longtime specialists turn out perfectly uniform kabobs (including barg beef tenderloin, kubideh ground lamb, and chicken), while slow-cooked meats like a dizi (lamb neck stew) are prepared from whole cuts such as a 75‑pound Shenandoah lamb. Whole branzino stuffed with pistachio and herbs is roasted to order (about ten sold daily), and the team stages kebabs, stews, flatbreads, and complicated rice dishes to feed a 265‑seat, gold-and-blue flecked dining room. Batmanglij herself occasionally joins the kitchen to discuss dishes and cultural context—she notes that “joon” means “life,” reflecting the restaurant’s focus on joyful, thoughtfully executed food." - Emily Venezky
"This upscale Iranian restaurant comes from Maydan vet Chris Morgan and Persian chef and cookbook author Najmieh Batmanglij. Find luxurious kabobs, platters of duck and lamb shoulder, thadig and more. Teal-covered MayBar, the thumping bar in the center of the restaurant, is churning out Persian takes on classic cocktails, like a creamy pistachio martini and a saffron ice-capped Negroni with mint and basil. Join Morgan on the patio for Live Fire Fridays during the warmer months, where he crafts original dishes on a massive grill each week. The Kitchen Collective is also using the space to hold pop-ups featuring upcoming restaurants during daytime hours. — updated by Emily Venezsky" - Missy Frederick
