Toronto Life - The Dish

The latest buzz on restaurants, chefs, bars, food shops and food events. Sign up for the Dish newsletter for weekly updates. Send tips to thedish@torontolife.com

Openings

2 Comments

Introducing: Takht-e Tavoos, a new Persian restaurant from the owners of Pomegranate

Introducing: Tavoos

Name: Takht-e Tavoos
Neighbourhood: Dufferin Grove
Contact info: 1120 College St. W., 647-352-7322
Owners: Husband and wife Alireza Fakhrashrafi and Danielle Schrage, owners of Pomegranate and Sheherzade at College and Bathurst
Chef: Alireza Fakhrashrafi

The food: Persian cuisine from various regions of Iran, including specialties like kalleh pacheh ($14), a soup made from sheep’s head and hooves, and haleem ($9), porridge made from wheat berries with shredded lamb. At breakfast, there’s a range of egg-based dishes like guisavah ($9), served with Persian flat bread and a cup of Persian tea or fresh coffee, and for lunch, there are various meze appetizers and dizi sangi, a stone pot stew ($14).

The drinks: Persian tea ($2) brewed in a samovar as well as Turkish coffee ($3) boiled in a traditional ibrik pot with sugar and cardamom.

The place: For their third restaurant, Fakhrashrafi and Schrage imported lanterns, mirrored tiles and clay pots from Iran and commissioned a hand-painted cedar-tree border. The front window and ceiling trim feature quotations from modern Iranian poet Sohrab Sepehri, and in the back, there’s a private “teencheh” (nook) mimicking those found in markets.

By the numbers:
• 30, the number of seats at Tavoos
• 9 and 5, the number of years, respectively, that Pomegranate and Sheherzade have been open on College
• 9, the number of meze, small appetizer dips and salads eaten with flatbread
• 2, the number of “takht” seating areas, which fit five people around a rug

Our Introducing series explores newly opened restaurants, bars and shops throughout the GTA
This is not a review.
Toronto Life’s starred reviews can be found in their entirety in our
Restaurant Guide. Got restaurant news, tips or rumours? Send them to thedish@torontolife.com