Zareh

About Us

Tom Sarafian's 40-seat debut on Smith Street — named for his grandfather Zareh — is a bar-forward room where Armenian, Egyptian, and Lebanese family cooking meets a custom wood-fired oven and charcoal pit (The Brick Chef). Counter seating lines the open kitchen; vinyl from Armenian, Lebanese, and North African artists sets the mood. The tight menu spans bastourma toast, kafta nayyeh, signature hummus with spanner crab and prawns, harissa lamb cutlets, chicken kebab with toum and pickled green chilli, and ghapama from the oven, plus arak, brandy, and Armenian and Lebanese wines. Dinner Tue–Sat from 5:30pm; book via SevenRooms. Retail stocks Sarafian's harissa, toum, and hummus alongside Lebanese mouneh from Droubna.