The orchid-strewn kebab plates at this McMansion-country Persian spot are some of the prettiest around. And thanks to the care of father/son owners Masoud and Sebastian Oveysi, some of the most delicious, too. One of the combo plates—say, Cornish hen and savory ground-beef kubideh—makes an easy share. It’s worth paying a few extra bucks for a rice upgrade. The plain basmati is good, but the elaborate polos—accented with orange peel and carrot or with lima beans, lime, and dill—are stellar. Also good: Lamb chimichurri kebab; eggplant dip.