About Us

Perse: a nEW Lens on Persian Cuisine

To dine is an act of consumption. To dine with understanding is an act of connection.

For years, the story of Persian cuisine has been told in broad strokes—often limited to the rustic, the nostalgic, or the comfortably familiar. While this has offered warmth, it has also placed a ceiling on how the world perceives the true depth, diversity, and artistry of the Persian table. A culinary tradition rich with poetic ingredients, guided by a philosophy of balance, and rooted in a hospitality so profound it is woven into the social fabric—this tradition has been waiting for its next chapter.

That chapter begins at Perse.

Perse is not simply a restaurant. It is a curated lens through which Persian cuisine is refocused, reinterpreted, and elevated. Our name itself—drawn from the ancient and evocative French term for Persia—signals our perspective: one of deep respect, studied intentionality, and a desire to present this magnificent culinary heritage within the context of global gastronomic excellence.

We are not here to reinvent, but to reframe. Not to erase tradition, but to illuminate the nuance that has always been there.

Perse is not merely a new restaurant. It is a curated lens on Persian cuisine. Our name, drawn from the ancient and evocative French term for Persia, is a deliberate choice. It signals a perspective: one of respect, of study, and of a desire to frame this magnificent culinary heritage within a context of global gastronomic excellence. We are not here to reinvent, but to refocus; to illuminate the nuance that has always been there.

I’ve never experienced Persian cuisine with this level of intention. Every element, from the first bite of Caspian Olive Medley to the last sip of their rosewater-infused cocktail, felt like a deliberate, beautiful choice. Perse doesn’t just serve food; they compose it.

Elena R.

Culinary Enthusiast

We’ve explored Persian food across the city, but nothing prepared us for the narrative depth at Perse. Each dish, like the Fesenjoon, came with a story, of the region, the technique, the intention. The paired cocktail with pomegranate wasn’t just a drink but part of the conversation. This is dining as curated exploration.

Chloe & Mark

Brentwood Residents

I brought my parents to the tasting session, and for the first time, we didn’t have to choose between the food of our heritage and the ambiance of a special occasion restaurant. The Short Rib Ghormeh Sabzi had all the soul, but presented with such care. My dad said, they didn’t change it, they honored it. Perse feels like a gift to our community and to anyone who appreciates artful food.

Nasrin T.

Second Generation Iranian-American

As someone who grew up with these flavors, I was skeptical of a ‘fine-dining’ take. But the tasting preview changed my mind. The Torsh Filet Chenjeh wasn’t just familiar, it was elevated. The balance of the walnut marinade with the sear was something I’ve never tasted at home. This isn’t your grandmother’s kitchen; it’s the next logical, beautiful step for our cuisine.

Amir K.

Persian Second-Generation