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Sofreh
Persian
Nasim Alikhani spent decades as a home cook in the Iranian diaspora before opening this Persian restaurant in Park Slope at 58, which explains why the food feels like someone's mother finally decided to show the city what she'd been holding back. Whitewashed brick, marble bar, black wood beams. The kitchen is faithful to Persian tradition but loose enough to foam a yogurt or call a pomegranate-marinated rib-eye a kebab. A James Beard nominee for Best Chef New York State.
The awards strongest first
- The New York Times 2018 · 2 stars, Critic's Pick · Restaurant Review
- James Beard Awards 2025 · Nominee · Best Chef: New York State · Nasim Alikhani
- James Beard Awards 2024 · Nominee · Best Chef: New York State · Nasim Alikhani
- James Beard Awards 2023 · Nominee · Best Chef: New York State · Nasim Alikhani
- Michelin Guide Selected Restaurant
- The New York Times #27 · The 100 Best Restaurants in New York City
- James Beard Awards 2026 · Semifinalist · Outstanding Hospitality
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Lamb shank
“While Sofreh is best known for its lamb shank, don't sleep on other entrees like pomegranate molasses-marinated ribeye steak kebab.”
Michelin Guide -
Roasted eggplant dip
“Dishes like roasted eggplant dip with a drizzle of kashk and crispy onions is best scooped up with sesame seed flatbread.”
Michelin Guide -
Ribeye steak kebab
“don't sleep on other entrees like pomegranate molasses-marinated ribeye steak kebab.”
Michelin Guide
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