Perse

Every dish at this Persian restaurant in Brentwood is cooked without seed oil, relying instead on olive oil, butter and house-made ghee, and the kitchen makes a show of its tahdig — a crust revealed tableside before it's broken into golden, crunchy pieces. The bar leans into the same territory with drinks like the Fall in Tehran, a cinnamon-heavy riff on an Old Fashioned made with saffron honey. Windows in the dining room open onto an ocean and skyline view that's rare for the neighborhood.