Escoffier Posted January 25, 2012 Share Posted January 25, 2012 This space is now called - Parsian Restaurant. Fairly small menu of various kabaobs. Picked up a menu as I was walking by yesterday. Looks a bit pricey but it is King St. (i.e. Lamb Kabob, served with rice or bread and grilled tomatoes - $17.85). Also, have a couple sandwiches and wraps that run between $7 and $7.50. I will try it out in the next week or so and report back. Fairly expensive, indeed. I'm used to kabobs (with rice and chick-peas) for about $9. Now, if they toast the rice on the bottom of the pan so that you get that nice crunchy, browned rice... Link to comment Share on other sites More sharing options...
goldenticket Posted January 26, 2012 Share Posted January 26, 2012 I'm correcting the title of the thread to "Parsian" which is the name of the restaurant (not Parisian). Parsian seems to be a variation on Persian, which is consistent with the Iranian rice listed on the menu. Haven't tried it yet, but reviewers on other sites compared it to Shamshiry, which I also haven't tried. There's a non-working website (parsianrestaurant.com) that says coming soon... Link to comment Share on other sites More sharing options...
jandres374 Posted January 26, 2012 Share Posted January 26, 2012 Picked up a menu today and scanned it but can't seem to figure how to post it here. Link to comment Share on other sites More sharing options...
goldenticket Posted January 26, 2012 Share Posted January 26, 2012 Picked up a menu today and scanned it but can't seem to figure how to post it here. Under the reply box, you should see the 'more reply options' button. Click it and you'll get a bigger reply window, with an 'Attach File' option at the bottom. Link to comment Share on other sites More sharing options...
jandres374 Posted January 26, 2012 Share Posted January 26, 2012 Thanks. Here it is (sorry for the rotation): Parsian 2014-04.pdf Link to comment Share on other sites More sharing options...
goldenticket Posted April 1, 2014 Share Posted April 1, 2014 Closed. Link to comment Share on other sites More sharing options...
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