"On a Saturday night in the Persian restaurant Pardis in Glendale, customers gather behind the host stand placed between the shimmering bar and a glass wall filled with wine bottles. The host, most often general manager Armi Tetoos, greets customers with a slight bow as a sign of respect. Gradually, tables in the sleek dining room, reminiscent of a CB2 furniture store, fill with diners, many of whom will linger for hours, patiently scooping up the last bites of barberry-tinted rice, dark green ghormeh sabzi laced with cooked herbs, and generous trays of perfectly formed koobideh, before ending their meals." - Ani Duzdabanyan