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Tuesday-Saturday 11:30am-4pmThe Persian food still simmers and sizzles beautifully at this family-owned delight. A few dishes, like poached duck in pomegranate-walnut sauce and the stewed leg of lamb with butternut squash and dried plums, have achieved classic status. --Richard Gorelick
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.

See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.