Sofreh

The story

Sofreh: Authentic Persian Cuisine in Brooklyn, New York City

At Sofreh, the name itself sets the tone. Traditionally a Persian fabric used for celebrations, sofreh has come to mean a gathering—a place for family and friends to share food. That spirit of hospitality runs through every dish at this Brooklyn restaurant, where chef-owner Nasim Alikhani translates her heritage into food that is “authentic, well crafted, and delicious.”

Alikhani’s path to opening Sofreh in summer 2018 was anything but direct. After years in law and a stint at the International Culinary Center, she finally realized a dream she’d held since childhood, cooking for large gatherings with her mother. Her food draws on that tradition—homemade yogurts, fresh-baked breads, and layered stews—all presented in a bright, uncluttered dining room designed by Rozhia Tabnak. The space feels both modern and welcoming, with subtle nods to Persian culture.

The menu is a celebration of Persian cuisine. Starters like roasted eggplant with cured whey yogurt and mint oil, or a creamy feta-and-herb flatbread, set the stage. Mains range from a braised lamb shank in dill-and-dried-lime broth to a duck “Fesanjan” braised in pomegranate-walnut sauce. Rice plays a starring role—choose jewel rice studded with barberries, pistachio, and candied orange, or herb-flecked rice with dill and fenugreek. Desserts such as saffron rice pudding and rosewater ice cream end the meal on a fragrant note.

The New Yorker praised Alikhani’s “intuitive” interpretations of a cuisine “sorely underrepresented in the city,” and the New York Times included Sofreh among the best new NYC restaurants. That recognition now includes a Michelin Recommended award, a fitting tribute to a kitchen that treats Persian food with both respect and originality. Whether you’re sharing starters at the bar or settling in for a full dinner, Sofreh lives up to its name—a genuine gathering place.