Delbar, the Middle Eastern restaurant and bar in Atlanta’s Inman Park neighborhood delivering a menu of classic Persian cuisine with Israeli, Turkish and Lebanese touches, announces a new location is coming to Alpharetta this Spring.
Located at 4120 Old Milton Pkwy, the new location will be open for lunch, dinner and weekend brunch. Guests can expect the same simple and comforting Persian and Middle Eastern dishes Delbar is known for, many of which are drawn from owner and native Iranian Fares Kargar’s family recipes. Dinner menu highlights include shareable ‘Spreads’ such as Hummus garnished with crispy chickpea & sumac; ‘Mazze’ (small bites) like Omani Shrimp with Black Tiger shrimp, Persian dried lime, sour orange and herbs; ‘Meats’ like Chinjeh, Prime Beef Sirloin with saffron, onion & yogurt marinade; and ‘Greens & Grains” such as Sabzi Polo, scallions, parsley, cilantro, and fenugreek basmati rice. Plus a new savory brunch menu featuring favorites like Shroom Peynirli Pide with oyster mushrooms, fried onion & kasseri cheese and bakery items such as baklava with walnut, phyllo dough, pistachio, & orange blossom. House-made condiments and made-from-scratch taftoun bread and other bakery items are also offered.
The beloved beverage program from Beverage Director Francis Coligado is centered upon Persian flavors. The standout selection includes vibrant cocktails crafted with ingredients and spices imported directly from Iran like fresh barberries, cardamom, persian dried lime and sour cherries. Rounding out the food menu, the beverage list also features draft beer, Mediterranean natural wines and refreshing sharbats, non-alcoholic drinks made from fruit and flowers.
Translating to ‘heart, captured’ in Farsi, Delbar is a love letter to the influential dishes that shaped Fares’ youth and the women in his life who instilled in him a deep appreciation for Middle Eastern cooking.
Hailing from Gorgan, Iran, Kargar grew up in the kitchen alongside his mother, aunts and grandmother. When first developing Delbar, he recounted his family’s regular get-togethers––often pushing 20 to 30 guests––where brothers and sisters, cousins and parents would gather round as Kargar’s grandmother dished warm, toasted bread straight from her tandoor oven.
At 17, Fares left Iran to seek a higher education and worked in Turkey as a refugee, broadening his understanding of Turkish cuisine and sharpening his culinary skills. He moved to the U.S. shortly after and earned a degree in hospitality from Georgia State University, all while working his way up the ranks at restaurants around the city. At 31, Fares brought his dream of opening his own restaurant to reality.
The new 8,000-square-foot restaurant, designed by Kargar, will feature the same light, earth-toned walls, antique textiles and rustic wooden touches with lush greenery draped throughout, inspired by the countryside in Iran where Kargar’s grandmother resides. The restaurant will have a private event space with a dedicated bar, plus additional parking and valet will be available.
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