Ravagh Persian Grill - Upper East Side

The Upper East Side location of Ravagh Persian Grill, on First Avenue in the Lenox Hill neighbourhood, has the quiet confidence of a restaurant that knows exactly what it is and delivers on it with consistency. From the street it can look deceptively quiet — but food critics and regular diners alike counsel firmly against walking past. This two-storey casual restaurant has been singled out by The Infatuation as one of the best Persian restaurants in New York City, and the praise is well-earned: the kebabs are tender and precisely charred, the stews are herby, complex, and deeply satisfying, and the portions are so generous that coming in solo for lunch and taking home enough for a second dinner is perfectly normal. The tranquil dining room — polished leather chairs, gauzy white curtains, light earth tones — is just formal enough for a low-key celebratory dinner, and relaxed enough to treat as an extension of your own living room.

The menu spans the full Ravagh repertoire, with several dishes that have developed particularly devoted followings at this outlet. The Bronzini — crispy whole fish with saffron rice — is a standout, its seasoned skin and meltingly tender flesh drawing orders from across the dining room. The Chicken Fesenjan (in a rich, walnut and pomegranate sauce) and Ghormeh Sabzi (chunky, bean-laden green herb stew) have been specifically called out by critics as among the best in the city. Barg Kababs (beef tenderloin) and Jujeh Kebabs (Cornish hen marinated in lemon and saffron) are the kebab highlights, served alongside charred tomato and onion in the classic Persian style. The Kashk-Bademjan eggplant dip and warm bread are essential starters. Faloodeh and baklava with pistachios complete the dessert offerings.