Flavor's ingredients are so healthful and flavorful, frying isn't required. Plus, practically everything is house-made, from the strained-with-cheesecloth yogurt to the baked goods.While we're huge fans of the little (sometimes not so pretty) exotic food joints scattered in and around the A, every so often we get a hankerin' for our favorite cuisines served up with a side of class. (It's true—the 'stache only encourages such ventures.) And at Sandy Springs' Flavor Restaurant and Bar, that's what you'll find—fine authentic Persian cuisine that fits in quite well with the recently revamped, re-swanked environs. Just a few short months ago, the seven-years-young restaurant underwent a placelift, transforming the former cafe and bakery into a schmancy restaurant and full bar (no worries, the bakery's still there). Even though the interior has shifted toward fancier copper and blue hues, the mission remains the same: good food. We like where this is going.
Restaurateur Peter (who recently returned from a trip to the Persian Motherland) has taken these traditional Persian dishes (think kabobs and baba ghanoush galore) and made them better. Really, he's good. Like, medals-hanging-on-the-wall good. During his time abroad, Peter realized that many of the classic preparations involved subpar ingredients and lots o' frying. So he's challenged himself to make them healthier and (even) better tasting, using high-quality (often organic) produce, grass-fed beef and antibiotic-free chicken. And practically everything is house-made, from the soups and ice cream to the baked goods and strained-with-cheesecloth yogurt. Now that's devotion.
Shish Kabob, $22
Baba Ghanoush, $7
Gheimeh Bodenjoon (Eggplant dish), $14
Trinity Oaks Pinot Noir, Glass $6
Koobideh Kabob, $14
Monday, 11 a.m. to 3 p.m.
Tuesday - Friday, 11 a.m. to 10 p.m.
Saturday & Sunday, 8 a.m. to 10 p.m.