Eyval

Restaurant in New York City, U.S.

Eyval

Restaurant information
Established| March 23, 2022 (2022-03-23)[1]
Head chef| Ali Saboor
Chef| Soroosh Golbabae
Food type| Persian
Dress code| Casual
Street address| 25 Bogart Street
City| Brooklyn
County| Kings
State| New York
Postal/ZIP Code| 11206
Country| United States
Coordinates| 40°42′15″N 73°55′59″W﻿ / ﻿40.704172°N 73.933161°W﻿ / 40.704172; -73.933161
Website| www.eyvalnyc.com

Eyval, or in Persian ایول meaning "right on", is a restaurant in Bushwick, Brooklyn, New York City serving Persian food. They are closely related to Sofreh, another Persian restaurant in Park Slope, Brooklyn with the head chef Alireza (or in short Ali) Saboor being the old head chef at Eyval. The food primarily features modern takes on Iranian street food such as kashk bademjan or eggplant with strained yogurt and bastani, a Persian ice cream sandwich with saffron ice cream, vanilla wafer, pistachio, and rose. They were listed as a top 10 new restaurant back in 2022 by the New York Times and was ranked 66th in the top 100 restaurants by the New York Times in 2013 before rising up to 26th place on their top 100 list in 2014.[2] [3][4][5]

Kashk Bademjan, an eggplant dish with cured yogurt/kashk

## References

[edit]

1. ^ Orlow, Emma (2022-03-22). "At NYC's Newest Persian Restaurant, Find Live-Fire Cooking and Saffron Ice Cream Sandwiches". Eater NY. Retrieved 2024-06-19.
2. ^ Wells, Pete (1 April 2024). "The 100 Best Restaurants in New York City in 2024". New York Times. Retrieved 7 July 2024.
3. ^ Wells, Pete (2022-07-12). "Restaurant Review: A Fresh Look at Iran's Street Food at Eyval". The New York Times. ISSN 0362-4331. Archived from the original on 2024-05-11. Retrieved 2024-06-18.
4. ^ "Eyval Review - Bushwick - New York". The Infatuation. 2022-04-01. Archived from the original on 2023-03-24. Retrieved 2024-06-18.
5. ^ Goldfield, Hannah (2023-03-03). "Dynamite Persian Food at Eyval". The New Yorker. ISSN 0028-792X. Archived from the original on 2024-06-02. Retrieved 2024-06-18.

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