Brooklyn’s dining scene is getting a fiery new addition. Āzar, a modern Persian street-food concept from chef Soroosh Golbabae, is opening in Williamsburg, bringing traditional Iranian flavors to a casual, counter-service restaurant where the star of the show is something called a loghmeh.
Located at 740 Driggs Avenue, Āzar is putting a fresh spin on Persian comfort food by wrapping beloved traditional dishes in freshly baked lavash flatbread. Think Persian cuisine meets the convenience of a seriously upgraded sandwich — and we’re certainly not complaining.
What’s on the Menu at Āzar?
The menu centers on loghmeh, a Persian word meaning “bite” or “morsel.” Each wrap takes familiar Persian recipes and transforms them into a handheld meal.
Highlights include beef cheek ghormeh sabzi, featuring slow-braised beef in a traditional herb stew; lamb and beef koobideh, grilled and brushed with saffron butter; and chicken fesenjoon, paired with the distinctive combination of pomegranate and walnut.
Vegetarians aren’t being left out, either. The kashk bademjoon features slow-cooked eggplant with Persian whey, mint oil and crispy onions.
There are also sides worth saving room for, including crispy saffron rice cake known as tahchin, sumac fries and traditional Persian drinks such as saffron sharbat and doogh.
A Chef With Serious Persian Food Credentials
Golbabae brings experience from some of New York’s most respected restaurants, including Sofreh, Eyval and Sawa. Raised in Tehran, he draws inspiration from childhood memories, Persian home cooking and the street-food culture he grew up with.
The restaurant is also named Āzar after his mother, who helped inspire his love of cooking.
Where to Find Āzar NYC
With approximately 10 seats and a compact counter-service format, Āzar is designed for casual dining rather than a lengthy formal dinner.
Open Wednesday through Sunday from noon to 9 p.m., the Williamsburg newcomer is giving Brooklyn another reason to explore Persian cuisine.
At Āzar, the best things really do come wrapped up.
