Joy Godfrey
Seasoned roasted cauliflower with labneh, pickled beets and pistachio
A relatively new restaurant that opened in late 2016, Milad's Iranian, Turkish and Lebanese menu is the brainchild of Iranian-American chef/owner Neema Sadeghi. In researching the nuts and bolts after having dined there a number of times, I came across Sadeghi's photo on the restaurant's website—and was tickled that he was also the person who met me at the host stand and poured my water. In addition to the appetizers you'd expect (hummus for $6, spicy carrot falafel for $8, various salads), the main menu is anchored by kababs. Ranging from $13-$22, they're served with delicious buttered saffron rice and a shirazi salad (cucumber, onion and tomato with mint and lemon juice). Don't skimp when there's a special offered, though. The pan-seared Colorado ruby trout (stuffed with barberries, garlic, tarragon, onions and walnuts) was so tender and moist I probably could have downed two, but that wouldn't have left room for the uber-rich, feta-stuffed, honey-drizzled dates ($6) that live on the appetizer menu but that make a great dessert (there's also baklava, or rosewater and saffron ice cream from La Lecheria for $5 each). Throw in vegan-friendly and open late, and it's an anytime win.
802 Canyon Road, 303-3581
Lunch and dinner Tuesday-Sunday
Instagram: @miladpersianbistro
