Eyval in Bushwick: Where Persian Flavors Find a New Expression in Brooklyn

A Glimpse of Persia in the Heart of Brooklyn

In the culturally rich neighborhood of Bushwick, Brooklyn, where art, music, and innovation flourish, sits Eyval, a Persian restaurant that dares to push boundaries while honoring deep culinary roots. The moment you step into Eyval, you’re enveloped in a space that feels both minimalist and meaningful — white brick walls, simple wooden chairs, and sunlight flooding the room through expansive windows. It’s a blank canvas designed to let the food — vibrant, textured, and deeply nostalgic — take center stage.

Chef and owner Ali Saboor has created a space where tradition meets evolution, where dishes may look unfamiliar at first glance but taste like home for those raised on Persian cooking.

The Philosophy Behind the Menu

At Eyval, food is more than nourishment — it’s a story. For Chef Saboor, that story is rooted in his Iranian heritage, told through a Brooklyn lens. Rather than replicate dishes from 40 years ago or try to recreate Iran’s exact culinary landscape, he leans into the pantry and spirit of modern-day Iran—interpreting flavors with creativity, accessibility, and honesty.

“It’s not 40 years ago in Iran. We’re in Brooklyn, and we try to use what’s around us and what’s seasonal,” Saboor shares.

His approach isn’t about fusion — it’s about progressive translation. Using local produce, regional meats, and seasonal finds, he builds a Persian menu that feels fresh and inventive without losing its soul.

A Menu That Speaks Through Flavor

While the dishes at Eyval may look playful and unexpected, the flavor profiles are unmistakably Persian. Think deep earthiness, bright herbs, floral spices, fermented elements, and smoky accents.

Here are a few standout dishes that showcase Chef Saboor’s reinterpretations:

Mast-o-Musir

A yogurt dip made with pickled shallots and mustard oil. Tangy, pungent, and creamy — it’s served with warm bread and acts as a flavorful opener to the meal.

Potato Tahdig with Tomato & Sour Plum Sauce

Tahdig, the crisp-bottomed rice traditionally cooked in Persian households, is reimagined here with golden potato slices instead. It's topped with a rich tomato-plum sauce, blending sweet, sour, and savory in a single bite.

Charcoal-Grilled Kabobs

Grilled over open flames, the kabobs come out juicy and aromatic. Served with saffron rice and charred seasonal vegetables, they pay homage to the communal feasts of Iran while embracing the raw, fire-kissed appeal of Brooklyn’s grilling culture.

Herb-Forward Sides & Small Plates

From mint-laced salads to tarragon-infused dips and citrus-pickled vegetables, each side plate is an intentional nod to the abundance of herbs in Persian cooking. Diners are encouraged to share, pair, and layer flavors.

A Space for Culture and Connection

Eyval is not just a restaurant; it’s a cultural connector. The word "Eyval" itself is a Persian expression of approval — loosely translated to “Right on!” or “Well done!” — and that energy is felt throughout the space.

For Iranians, Persians, and second-generation diaspora, Eyval offers a touchstone for identity. It provides a space to share their food and stories with non-Iranian friends, reintroduce traditional ingredients in new ways, and reclaim ownership of heritage in a changing world.

For others, it’s a delicious entry point into Persian cuisine that goes far beyond the kebab platters and stews they might have encountered elsewhere.

The Eyval Dining Experience

Dining at Eyval is casual yet elevated. There’s no formality in the service, but there’s plenty of attention to detail. The dishes arrive as they’re ready, encouraging an organic, shared meal where guests nibble, dip, pass plates, and enjoy conversations over evolving flavors.

The interior design supports that relaxed vibe — a blend of Nordic minimalism and Middle Eastern hospitality. The bright walls, clay-toned pottery, and sparse decor shift the focus to the food and the people at the table.

A Chef's Culinary Roots and Vision

Ali Saboor's story is woven into Eyval’s DNA. Born into a family of Iranian immigrants, Saboor’s culinary journey started at home and later evolved through years of formal training and restaurant work. Yet, it’s not just his skills that define Eyval — it’s his relationship with memory, place, and possibility.

His mission is not only to introduce people to Persian ingredients but to challenge the idea that traditional food must remain frozen in time. By using the ingredients of the Iranian pantry — barberries, dried lime, fenugreek, saffron — in modern formats, he shows that culinary heritage can be both timeless and adaptive.

Who Will Love Eyval?

Eyval caters to a wide spectrum of diners:

• Persian-Americans looking for a modern take on comfort food

• Brooklyn locals craving a fresh culinary perspective

• Vegetable-forward diners who appreciate flavorful, herb-heavy cooking

• Food explorers who love discovering unique global cuisines

• Couples and small groups looking for cozy, shareable meals in a stylish space

A Welcome Addition to Bushwick’s Food Landscape

Bushwick has long been home to experimental art and boundary-pushing creativity — and Eyval fits right in. In a neighborhood known for graffiti, music venues, and fusion cuisine, this restaurant stands out by being both culturally specific and globally minded.

Saboor’s presence in Bushwick signals a shift — an embracing of diaspora-driven dining, where chefs craft menus that reflect who they are, where they’re from, and where they are now.

Final Thoughts: Persian Flavor, Brooklyn Soul

In a city saturated with diverse restaurants, Eyval manages to feel fresh, thoughtful, and emotionally resonant. It respects tradition without being bound by it. It plays with technique without losing meaning. And most importantly, it creates a space where food is both a memory and a new experience.