Thirty years is a long time in the restaurant business. Most don’t make it past five. But Bandar Restaurant in San Diego’s Gaslamp Quarter is hitting a milestone that says everything about the owners and how they run it.
The Story Behind Bandar Restaurant
It started in the 1980s in Iran when Behrooz Farahani met the woman who would become his wife, Shokooh. They married, had twin daughters, and then left for the United States in 1998.
In 1995, they found a historic building in Downtown San Diego and opened Bandar Restaurant. It would become one of the city’s most beloved fine dining Persian restaurants. Behrooz used his architectural background to design the space himself, bringing his personal touch to the historic building. The decor is modern, warm, and inviting.
The Food Is the Real Deal
The Farahanis raised the bar for Persian dining with hand-made marinades, fresh prime steaks, authentic recipes, vegetarian options, seafood, and classic Persian specialties. With great pride, they serve the finest produce and meats at Bandar Restaurant, with bold, delicious flavors and flavorful ingredients.
Persian cuisine here includes filet mignon, lamb, chicken, organic fish, pomegranate, basmati rice, saffron, herbs, and spices, all prepared daily. There is no pork or shellfish on the menu. The food is all light, healthy, and incredibly flavorful. Shokooh is the executive chef, and Behrooz cooks alongside her. This restaurant is a family business, and the daughters are just as involved.
Dishes I'd Recommend at Bandar Restaurant
Start with the Kashk-o Bademjan. It’s a unique dip and one of the best eggplant dishes I’ve ever had. The classic hummus comes out silky smooth, made the traditional way with chickpeas, tahini, lemon, spices, and garlic.
The Shirazi salad is a Persian staple, featuring fresh cucumber, ripe tomato, and red onion, dressed with fresh lime juice and dried mint.
For the main dishes at Bandar Restaurant, order the center-cut filet mignon shish kabob. The beef is tender, charbroiled, and served over fragrant saffron-infused basmati rice. Also, get the wild king salmon. It was perfectly cooked.
Persian cuisine is naturally gluten-free and built around fresh, quality ingredients, and every dish at Bandar Restaurant shows that.
Awards and Community
The owner’s dedication shows in the team around them. There are chefs who have been with Bandar Restaurant for 25 years, and a server with 26 years of service. That kind of loyalty reflects the culture Behrooz and Shokooh built.
Since 1996, Bandar Restaurant has earned a long list of recognition: Zagat’s “Rated Excellent,” Gold Medal awards, Best Service Award, and votes for Best Dining, Best Persian, and Best International Cuisine from the California Restaurant Association. The awards are proudly displayed on the walls. Food critic Eleanor Widmer called it “the finest Persian food in the city.”
