The 13-year-old restaurant pivots and adapts while staying true to its roots.
There are few experiences that rival stepping into your favorite restaurant, especially when service is in full swing and the aroma of your favorite dishes fill the enclosed space. It’s a sensation that’s hard to replicate at home and near impossible to experience during a pandemic, when enclosed, public spaces are meant to be avoided.
Its beginnings weren’t exactly grand. Kian, the son of a Iranian immigrant and an Ilongga woman, sold sandwiches in college so he’d have money for school. Persia Grill has grown exponentially since 2007 but there’s still a piece of the Kazemi home in every dish and platter that comes out of their commissary.
Each dish is rich and flavorful, with each element seasoned perfectly. The kabsa , a “Mediterranean style paella” is a hearty mix of your protein of choice atop a bed of Basmati rice. The meat is marinated thoroughly, with each rice grain soaking in the heady mix of spices. The mint yogurt sauce and fresh tomato salsa that come with the dish help balance out the heavy flavors, with just the right hint of brightness.
“We had to be more resourceful and creative,” he said. Their frozen bundles are a great gift for friends and family – provided nobody is averse to cranking up the burner. A P999 bundle includes your choice of protein with either rice or pita bread and their garlic and hot sauces.They’ve also gone beyond dishes. They have tablescape and catering services, which means you can also add on beautiful dinnerware to go with Persia Grill dishes. The tablescapes start at P2,000 for a 16-pc dinner set .
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