Komaaj Pila Bazaar
Persian restaurant · La Lengua ·
Northern Iranian cuisine with unique herbs & sour flavors
Northern Iranian cuisine with unique herbs & sour flavors
"The spirit of Persia is alive in Bernal, thanks to Komaaj opening early 2024. Their wine list and interior design work alongside the signature dishes and aromas of Iranian cuisine to create an atmosphere that is unique to this space and, otherwise, Iran. Wines are sourced from the hills of Georgia and Armenia; an impressive list of nonalcoholic beverages highlights options that make use of ingredients like fermented milk, mint, and turmeric. The restaurant’s all wooden interior evokes an unmistakable essence of an older world. The front half of Komaaj is open during the day, serving mazzes, wraps, and bowls for lunch, while the restaurant in the back accepts reservations starting at 5 p.m." - Matt Tillquist
"Praised by Sadeghi for its hyperlocal cuisine and fermentation methods, Komaaj is highlighted as an example of deeply regional, ingredient-focused cooking that informs her exploration of Iranian food traditions." - Paolo Bicchieri
"I’m excited about Komaaj as a new spot in the Mission that’s on people’s shortlists." - Eater Staff
"Iranian pop-up Komaaj has launched an ongoing residency at the cafe of Mission District art gallery the Laundry, the SF Chronicle reports. The spot specializes in food from the Northern part of the country, like frittata and smoked rice, as well as to-go sauces and dips." - Eve Batey
"I understand Komaaj to be the pop run by Iranian chef Hanif Sadr, who is also slated to participate in the upcoming Calabash project." - Caleb Pershan
