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posted by kevinEats at
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Sunday, November 16, 2025
Saturday, November 01, 2025
Berenjak (Los Angeles, CA)
Berenjak Restaurant at Soho Warehouse
1010 S Santa Fe Ave, Los Angeles, CA 90021
213-205-1101
www.berenjak.com
Sat 11/01/2025, 05:45p-07:45p
A friend's birthday celebration brought me to Downtown's newest Iranian eatery: Berenjak (برنجک, or baranjk), named after the Farsi word for a type of puffed rice snack. The restaurant opened on September 24th, and resides inside Soho Warehouse, a private members' club that launched in September 2019 inside the old Yellowstone International/KMQ/Sunvista building. Berenjak is the creation of Chef Patron Kian Samyani, and the brand was actually founded in Great Britain back in 2018 before undergoing global expansion over the past few years.
About the Chef: Kian Samyani was born in Iran in October 1989, the youngest of three brothers, but was raised in England, Kingston specifically. He got interested in the culinary world early on: cooking with his mother, taking food-focused Nowruz trips back to Tehran, and working at his family's Tex-Mex restaurant in Twickenham. His formal cooking career began at age 16, and he eventually went to work for Jamie Oliver, spending around five years at his various eateries.
Around this time, he also trained at The Bingham in Richmond (along the River Thames) and Benares, a posh Indian spot in Mayfair. Samyani then joined JKS Restaurants, and thanks to his grilling skills, helped develop Brigadiers, the group's Indian barbecue concept, while also working part-time at Gymkhana, JKS' much-lauded contemporary Indian offering. From there, company leadership (the Sethi siblings) offered Samyani the chance to develop his own restaurant, and thus Berenjak was born.
The first Berenjak opened in October 2018 at 27 Romilly Street in London's Soho district and was generally well-received, even garnering a Bib Gourmand from Michelin the following year. When the pandemic struck, the restaurant pivoted to selling skewer meal kits and was able to survive, and then thrive. In May 2022, Berenjak Borough bowed inside Borough Market, a stone's throw from London Bridge.
Further expansion came in November 2023 with a Berenjak at Dar Wasl Mall in Dubai, the first outside of the United Kingdom. 2024 was even busier in terms of growth: Little Berenjak at Soho Farmhouse in the Cotswolds (April); another United Arab Emirates outpost, this time in Sharjah (May); Berenjak Souq Waqif in Doha, Qatar (September); and finally, a location at Soho House offshoot DUMBO House in Brooklyn (October). Meanwhile, February 2025 saw Berenjak open on Al Maha Island in Lusail, Qatar, while a third London-based Berenjak is slated to launch next year in Mayfair.
Shown above is the view from just beyond the host stand. We see the main outside dining area to the left, while the outdoor bar is to the right.
We were seated on the patio, which features a healthy amount of vegetation and is quite a nice place to be.
Indoors, Berenjak occupies a space previously home to Mandolin Taverna, which debuted in May 2022 but shuttered early the following year. The same basic layout remains, but the interior has been given a makeover, and now sports a somewhat sleeker aesthetic.
Berenjak's menu is centered on coal-fired kababs, but also features noon (bread), mazeh (appetizers), sofreh (side dishes), and khoresht (stews). However, since we were a large party, we instead had to opt for the prix fixe-style Feast menu at $90 per person. Drink-wise, the main draw here are the Persian-inspired cocktails, though there's also a small wine list and a couple beers available. Click for larger versions.
Jasmine & Mandarin Hi-Ball [$18.00] | Jasmine cold brew soda, rum, cognac, mandarin foam
My party began with a round of cocktails, and first up was this easy-drinking number, which juxtaposed loads of refreshing citrus with plenty of floral jasmine and a backbone of astringency.
Earl Grey Martini [$20.00] | Black tea washed vodka, gin, vermouth, orange blossom
Given my penchant for Earl Grey, this was easily my priority cocktail pick. Sadly, I didn't taste much from the advertised tea, but instead, the drink went in a decidedly savory, herby direction. It was still quite enjoyable, but not what I was anticipating.
Salted Plum & Marigold Margarita [$19.00] | Marigold tequila, plum wine, saline, plum jam, lime
Next came a worthy take on the classic margarita. The crux here was the addition of plum, which imparted a delightfully fruity depth to the cocktail that played nicely with elements of both smoke and salt.
Grown Up Doogh [$18.00] | Clarified yoghurt, gin, vanilla, citrus, mint, soda
A boozy version of Iran's iconic fermented milk beverage met the mark as well. Quite savory on the nose, the cocktail demonstrated all the sweet-n-salty, yogurt-y notes I was expecting, but bolstered by fruity elements and wisps of fragrant vanilla.
Zeytoon | Souria olives, lemon and garlic
Souri olives showcased an agreeably savory piquancy, and their arrival signaled the start of dinner proper.
Mast O Khiar | Strained yoghurt, cucumber, mint and green raisins
If we're talking about yogurt-type dips, this was just what I was looking for, blending a refreshingly creamy, lactic character with tangy, crunchy dices of cucumber.
Watermelon Shumpine [$18.00] | Vodka, red verjus, rose petal tea, watermelon fizz
This was an unabashedly fun, fruity cocktail that veered nearly candied in nature. In fact, one of my dining companions even likened its taste to that of a watermelon Jolly Rancher!
Hummus | Black chickpeas, sunflower seed 'tahini', and somagh
Houmous is a staple at most every Mideast cuisine restaurant, but Berenjak's version represents a departure from the norm. I found it noticeably thicker and richer than most, with darker-toned flavors and a distinctly tart-savory kick that actually made me think of black garlic.
Taftoon | Wood oven-baked sourdough and sesame seeded flatbread
Sangak | Whole wheat sesame seeded flatbread baked on pebbles
Two types of bread were provided. An unusually puffy version of taftan was visually impressive, but also delivered taste-wise thanks to its delectable sesame-fueled nuttiness. I actually preferred the sangak though, thanks to its multifaceted, crispy-chewy mouthfeel and pleasing touches of smoke.
Roya Paloma [$19.00] | Preserved lemon tequila, mezcal, grapefruit sherbert, soda
Here we have perhaps the most quaffable cocktail of the night. I found it a fetching take on the classic paloma, one with definitely more oomph in terms of both citrus and smoke.
Black Truffle Olivieh | Chicken mayo salad with potato, egg, salted cucumbers and black truffle
Berenjak's version of the Olivier salad was a standout, easily one of the best chicken salads I've had. I was a fan of the sheer creaminess of the dish, but the key was the interplay between the chicken and the musk of those truffles, all punctuated by pricks of pickle.
Mirza Ghasemi | Coal cooked eggplant, garlic, tomato and eggs
The mirza ghassemi was a smart take on grilled aubergine, one with a toothsome amalgam of smoke and savor perked up by notes of tangy tomato.
Saffron Carajillo [$18.00] | Saffron mezcal, Licor 43, espresso
The most dessert-y cocktail of the evening, the carajillo possessed all the sweet, coffee-powered flavors I was looking for, but could've showed off more from the advertised saffron.
Shirazi | Cucumber and tomato chop salad, onion and mint
I had no complaints with the Shirazi salad, which ate bright and refreshing, and functioned as a fitting foil to all the meat coming up.
Jujeh Kabab | Boneless chicken breast marinated in saffron, lemon, yoghurt and tomato
Tikkeh Masti Kabab [+$10.00] | Beef fillet, garlic, onion, yoghurt
It was now time for our first kebab platter. I began with the chicken, which was some of the juiciest, tenderest breast I've had, with the bird taking well to both its marinade and its touches of char. The tenderloin was also impressive, arriving supple and succulent, while its spicing was rather elegant, really letting the skewer's inherent beefiness shine; I quite liked the counterpoint provided by those smoky bell peppers, too. Further accoutrements of grilled tomato and raw onion were also much appreciated.
Grape Sour [$18.00] | Pisco, SAG Aragh, blueberries, citrus, egg white, red port
This next cocktail incorporated both aragh sagi (distilled from raisins) and port, and displayed a grape candy-esque character that meshed well with that bitter, eggy foam.
Torshi Phel Phel | Chopped chillis, malt vinegar, mint and angelica
An aggressively sour chili condiment really packed a punch, so a little went a long way.
Meygoo Kabab [+$10.00] | BBQ prawns, kashmiri chilli, roasted garlic
The prawn kebob featured some mouthwatering spicing to go along with the shrimp's more saline elements, though I would've liked a rarer cook on the crustaceans.
Fig Leaf Old Fashioned [$20.00] | Coconut butter, rye whiskey, fig leaf, cacao and molasses bitters
Next came the heftiest cocktail of the night, but also one of my favorites thanks to how well the intrinsic spiciness of the rye meshed with the drink's sweet, brown buttery nuances, the whole thing overarched by bitters.
House Rice | Saffron rice, salted butter, crispy rice
The chelow was on point, coming out fluffy, fragrant, and boasting a more assertive butteriness than most.
Jujeh Tond Kabab [+$10.00] | Poussin marinated in chilli, garlic, somagh and red pepper paste
Chenjeh Kabab [+$10.00] | Lamb fillet chunks marinated in onion, saffron and cracked black pepper
Koobideh Kabab | Minced lamb shoulder, onions and black pepper
Time for the final three kabob varieties. I started with a spicy, bone-in chicken skewer, and was pretty smitten by how well the heat from those chilies complemented the bird without ever getting in the way. The kenjeh, meanwhile, highlighted the rich-yet-restrained essence of lamb, accompanied by some spot-on seasoning. Last up was the kubideh, a particularly supple, "springy" version with a bittersweet, somewhat contemplative flavor profile; I think I've would've liked a bit more smokiness with this one, though.
Elderflower Sekanjabin + Monkey 47 Gin [$26.00] | Elderflower cordial, cucumber, apple cider vinegar, soda
My final cocktail actually started life as a mocktail, but had gin incorporated into it. Think bright and refreshing from the cucumber, but also fruity and quite zippy from the vinegar, with supporting botanical elements from the Monkey 47.
Torshi Haftebijar | Pickled cauliflower, carrot and cabbage
Pickles provided a crunch and acidity that helped even out all the meaty flavors going on.
Ghaimeh Bademjoon [$32.00] | Eggplant stew with split yellow peas, dried lime and tomato
We ended up supplementing our set menu with a serving of gheymeh bademjan. I quite enjoyed how the smokiness of the aubergine was conveyed, moderated just a smidge by the peas while the limoo amani offered a sour, earthy accent.
To go along with our shireen (desserts), we ordered some Chayee [$7], a comfortingly roasty, rose-y black tea.
Date and White Chocolate Cookies | Brown butter, dates, white chocolate
The cookies were a delight, showing off that chewy texture I like, along with a healthy dosing of beurre noisette richness to marry with the chocolate.
We also tried the Fresh Mint Tea [$6], which offered lighter flavors and actually functioned quite swimmingly as a bit of a palate cleanser.
Persian Tea Ice Cream | Ceylon tea syrup, cookie crumb
The birthday girl received a complimentary serving of floral, sweetly-spiced, slightly astringent ice cream
I think we all left Berenjak quite happy with our meal, so this was yet another successful birthday dinner in the books. The cookery here is clearly rooted in tradition, but does seem to embrace some more contemporary flourishes now and then. The resulting food was by and large quite delicious, while I had no qualms about the service, either. Overall, I have to deem this place a strong addition to LA's Middle Eastern cuisine scene, and I could see it becoming a go-to of mine when I'm looking to dine in the vicinity of the Arts District.
Following dinner, some of us headed up the street to Tony's Saloon to check in on the status of Game 7. We had to leave before the Dodgers secured their World Series victory, but the abundance of fireworks I witnessed on the drive back told me all that I needed to know about the outcome.
1010 S Santa Fe Ave, Los Angeles, CA 90021
213-205-1101
www.berenjak.com
Sat 11/01/2025, 05:45p-07:45p
A friend's birthday celebration brought me to Downtown's newest Iranian eatery: Berenjak (برنجک, or baranjk), named after the Farsi word for a type of puffed rice snack. The restaurant opened on September 24th, and resides inside Soho Warehouse, a private members' club that launched in September 2019 inside the old Yellowstone International/KMQ/Sunvista building. Berenjak is the creation of Chef Patron Kian Samyani, and the brand was actually founded in Great Britain back in 2018 before undergoing global expansion over the past few years.
About the Chef: Kian Samyani was born in Iran in October 1989, the youngest of three brothers, but was raised in England, Kingston specifically. He got interested in the culinary world early on: cooking with his mother, taking food-focused Nowruz trips back to Tehran, and working at his family's Tex-Mex restaurant in Twickenham. His formal cooking career began at age 16, and he eventually went to work for Jamie Oliver, spending around five years at his various eateries.
Around this time, he also trained at The Bingham in Richmond (along the River Thames) and Benares, a posh Indian spot in Mayfair. Samyani then joined JKS Restaurants, and thanks to his grilling skills, helped develop Brigadiers, the group's Indian barbecue concept, while also working part-time at Gymkhana, JKS' much-lauded contemporary Indian offering. From there, company leadership (the Sethi siblings) offered Samyani the chance to develop his own restaurant, and thus Berenjak was born.
The first Berenjak opened in October 2018 at 27 Romilly Street in London's Soho district and was generally well-received, even garnering a Bib Gourmand from Michelin the following year. When the pandemic struck, the restaurant pivoted to selling skewer meal kits and was able to survive, and then thrive. In May 2022, Berenjak Borough bowed inside Borough Market, a stone's throw from London Bridge.
Further expansion came in November 2023 with a Berenjak at Dar Wasl Mall in Dubai, the first outside of the United Kingdom. 2024 was even busier in terms of growth: Little Berenjak at Soho Farmhouse in the Cotswolds (April); another United Arab Emirates outpost, this time in Sharjah (May); Berenjak Souq Waqif in Doha, Qatar (September); and finally, a location at Soho House offshoot DUMBO House in Brooklyn (October). Meanwhile, February 2025 saw Berenjak open on Al Maha Island in Lusail, Qatar, while a third London-based Berenjak is slated to launch next year in Mayfair.
Shown above is the view from just beyond the host stand. We see the main outside dining area to the left, while the outdoor bar is to the right.
We were seated on the patio, which features a healthy amount of vegetation and is quite a nice place to be.
Indoors, Berenjak occupies a space previously home to Mandolin Taverna, which debuted in May 2022 but shuttered early the following year. The same basic layout remains, but the interior has been given a makeover, and now sports a somewhat sleeker aesthetic.
Berenjak's menu is centered on coal-fired kababs, but also features noon (bread), mazeh (appetizers), sofreh (side dishes), and khoresht (stews). However, since we were a large party, we instead had to opt for the prix fixe-style Feast menu at $90 per person. Drink-wise, the main draw here are the Persian-inspired cocktails, though there's also a small wine list and a couple beers available. Click for larger versions.
Jasmine & Mandarin Hi-Ball [$18.00] | Jasmine cold brew soda, rum, cognac, mandarin foam
My party began with a round of cocktails, and first up was this easy-drinking number, which juxtaposed loads of refreshing citrus with plenty of floral jasmine and a backbone of astringency.
Earl Grey Martini [$20.00] | Black tea washed vodka, gin, vermouth, orange blossom
Given my penchant for Earl Grey, this was easily my priority cocktail pick. Sadly, I didn't taste much from the advertised tea, but instead, the drink went in a decidedly savory, herby direction. It was still quite enjoyable, but not what I was anticipating.
Salted Plum & Marigold Margarita [$19.00] | Marigold tequila, plum wine, saline, plum jam, lime
Next came a worthy take on the classic margarita. The crux here was the addition of plum, which imparted a delightfully fruity depth to the cocktail that played nicely with elements of both smoke and salt.
Grown Up Doogh [$18.00] | Clarified yoghurt, gin, vanilla, citrus, mint, soda
A boozy version of Iran's iconic fermented milk beverage met the mark as well. Quite savory on the nose, the cocktail demonstrated all the sweet-n-salty, yogurt-y notes I was expecting, but bolstered by fruity elements and wisps of fragrant vanilla.
Zeytoon | Souria olives, lemon and garlic
Souri olives showcased an agreeably savory piquancy, and their arrival signaled the start of dinner proper.
Mast O Khiar | Strained yoghurt, cucumber, mint and green raisins
If we're talking about yogurt-type dips, this was just what I was looking for, blending a refreshingly creamy, lactic character with tangy, crunchy dices of cucumber.
Watermelon Shumpine [$18.00] | Vodka, red verjus, rose petal tea, watermelon fizz
This was an unabashedly fun, fruity cocktail that veered nearly candied in nature. In fact, one of my dining companions even likened its taste to that of a watermelon Jolly Rancher!
Hummus | Black chickpeas, sunflower seed 'tahini', and somagh
Houmous is a staple at most every Mideast cuisine restaurant, but Berenjak's version represents a departure from the norm. I found it noticeably thicker and richer than most, with darker-toned flavors and a distinctly tart-savory kick that actually made me think of black garlic.
Taftoon | Wood oven-baked sourdough and sesame seeded flatbread
Sangak | Whole wheat sesame seeded flatbread baked on pebbles
Two types of bread were provided. An unusually puffy version of taftan was visually impressive, but also delivered taste-wise thanks to its delectable sesame-fueled nuttiness. I actually preferred the sangak though, thanks to its multifaceted, crispy-chewy mouthfeel and pleasing touches of smoke.
Roya Paloma [$19.00] | Preserved lemon tequila, mezcal, grapefruit sherbert, soda
Here we have perhaps the most quaffable cocktail of the night. I found it a fetching take on the classic paloma, one with definitely more oomph in terms of both citrus and smoke.
Black Truffle Olivieh | Chicken mayo salad with potato, egg, salted cucumbers and black truffle
Berenjak's version of the Olivier salad was a standout, easily one of the best chicken salads I've had. I was a fan of the sheer creaminess of the dish, but the key was the interplay between the chicken and the musk of those truffles, all punctuated by pricks of pickle.
Mirza Ghasemi | Coal cooked eggplant, garlic, tomato and eggs
The mirza ghassemi was a smart take on grilled aubergine, one with a toothsome amalgam of smoke and savor perked up by notes of tangy tomato.
Saffron Carajillo [$18.00] | Saffron mezcal, Licor 43, espresso
The most dessert-y cocktail of the evening, the carajillo possessed all the sweet, coffee-powered flavors I was looking for, but could've showed off more from the advertised saffron.
Shirazi | Cucumber and tomato chop salad, onion and mint
I had no complaints with the Shirazi salad, which ate bright and refreshing, and functioned as a fitting foil to all the meat coming up.
Jujeh Kabab | Boneless chicken breast marinated in saffron, lemon, yoghurt and tomato
Tikkeh Masti Kabab [+$10.00] | Beef fillet, garlic, onion, yoghurt
It was now time for our first kebab platter. I began with the chicken, which was some of the juiciest, tenderest breast I've had, with the bird taking well to both its marinade and its touches of char. The tenderloin was also impressive, arriving supple and succulent, while its spicing was rather elegant, really letting the skewer's inherent beefiness shine; I quite liked the counterpoint provided by those smoky bell peppers, too. Further accoutrements of grilled tomato and raw onion were also much appreciated.
Grape Sour [$18.00] | Pisco, SAG Aragh, blueberries, citrus, egg white, red port
This next cocktail incorporated both aragh sagi (distilled from raisins) and port, and displayed a grape candy-esque character that meshed well with that bitter, eggy foam.
Torshi Phel Phel | Chopped chillis, malt vinegar, mint and angelica
An aggressively sour chili condiment really packed a punch, so a little went a long way.
Meygoo Kabab [+$10.00] | BBQ prawns, kashmiri chilli, roasted garlic
The prawn kebob featured some mouthwatering spicing to go along with the shrimp's more saline elements, though I would've liked a rarer cook on the crustaceans.
Fig Leaf Old Fashioned [$20.00] | Coconut butter, rye whiskey, fig leaf, cacao and molasses bitters
Next came the heftiest cocktail of the night, but also one of my favorites thanks to how well the intrinsic spiciness of the rye meshed with the drink's sweet, brown buttery nuances, the whole thing overarched by bitters.
House Rice | Saffron rice, salted butter, crispy rice
The chelow was on point, coming out fluffy, fragrant, and boasting a more assertive butteriness than most.
Jujeh Tond Kabab [+$10.00] | Poussin marinated in chilli, garlic, somagh and red pepper paste
Chenjeh Kabab [+$10.00] | Lamb fillet chunks marinated in onion, saffron and cracked black pepper
Koobideh Kabab | Minced lamb shoulder, onions and black pepper
Time for the final three kabob varieties. I started with a spicy, bone-in chicken skewer, and was pretty smitten by how well the heat from those chilies complemented the bird without ever getting in the way. The kenjeh, meanwhile, highlighted the rich-yet-restrained essence of lamb, accompanied by some spot-on seasoning. Last up was the kubideh, a particularly supple, "springy" version with a bittersweet, somewhat contemplative flavor profile; I think I've would've liked a bit more smokiness with this one, though.
Elderflower Sekanjabin + Monkey 47 Gin [$26.00] | Elderflower cordial, cucumber, apple cider vinegar, soda
My final cocktail actually started life as a mocktail, but had gin incorporated into it. Think bright and refreshing from the cucumber, but also fruity and quite zippy from the vinegar, with supporting botanical elements from the Monkey 47.
Torshi Haftebijar | Pickled cauliflower, carrot and cabbage
Pickles provided a crunch and acidity that helped even out all the meaty flavors going on.
Ghaimeh Bademjoon [$32.00] | Eggplant stew with split yellow peas, dried lime and tomato
We ended up supplementing our set menu with a serving of gheymeh bademjan. I quite enjoyed how the smokiness of the aubergine was conveyed, moderated just a smidge by the peas while the limoo amani offered a sour, earthy accent.
To go along with our shireen (desserts), we ordered some Chayee [$7], a comfortingly roasty, rose-y black tea.
Date and White Chocolate Cookies | Brown butter, dates, white chocolate
The cookies were a delight, showing off that chewy texture I like, along with a healthy dosing of beurre noisette richness to marry with the chocolate.
We also tried the Fresh Mint Tea [$6], which offered lighter flavors and actually functioned quite swimmingly as a bit of a palate cleanser.
Persian Tea Ice Cream | Ceylon tea syrup, cookie crumb
The birthday girl received a complimentary serving of floral, sweetly-spiced, slightly astringent ice cream
I think we all left Berenjak quite happy with our meal, so this was yet another successful birthday dinner in the books. The cookery here is clearly rooted in tradition, but does seem to embrace some more contemporary flourishes now and then. The resulting food was by and large quite delicious, while I had no qualms about the service, either. Overall, I have to deem this place a strong addition to LA's Middle Eastern cuisine scene, and I could see it becoming a go-to of mine when I'm looking to dine in the vicinity of the Arts District.
Following dinner, some of us headed up the street to Tony's Saloon to check in on the status of Game 7. We had to leave before the Dodgers secured their World Series victory, but the abundance of fireworks I witnessed on the drive back told me all that I needed to know about the outcome.
posted by kevinEats at
5:45 PM
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