Flame Persian Cuisine

Light-up art tableaus hang on the walls and a giant clay oven sits in the corner of this white-tablecloth dining room in Tehran Square. The chicken soltani pairs a koobideh kabob with barg, thick strips of boneless chicken, over basmati rice or the tangier lubia polo, a green bean, potato, carrot and tomato rice dish. There's no liquor license, so bring your own bottle, and belly dancers sometimes take the floor on weekends.