Shiraz Kitchen & Wine Bar

A rotating pick our bartenders are excited about. Ask — they love talking about it.

The reliable classic — crisp, clean, Belgian‑brewed.

Named for our Chelsea address. Double espresso shaken with vodka and a house vanilla‑cardamom syrup — our Persian twist on the espresso martini. Dessert in a coupe.

A dirty martini for people who mean it. Plenty of brine, a proper pour, no restraint. The best‑selling cocktail at both bars.

Our riff on the cosmopolitan — shaken with saffron. Bright, tart, and impossible to have just one.

Our signature. Fig‑infused vodka, lime juice, and pomegranate — dark, layered, and unlike anything on any other bar menu in the city.

Dry, clean, no shortcuts. Stirred long, served cold, finished with a whisper of citrus oil. The house pour that started it all.

Tequila, fresh lime, and a slow chile heat that builds. The one you didn't expect to find here — and won't stop ordering.

Chickpea, tahini, garlic, olive oil.

Strained yogurt, za'atar, olive oil.

Smoked eggplant, garlic, tomato.

Sautéed spinach, yogurt, garlic, onion.

Cool yogurt, cucumber, dried mint.

Persian shallot, white pepper.

Pan-seared, oven-finished. Lemon, sea salt, olive oil. With salad, fries, or grilled zucchini +$4

Whole European sea bass. Pan-seared, oven-finished. Lemon, sea salt, olive oil. With salad, fries, or grilled zucchini +$4

Filet Mignon + Koobideh. Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Saffron Chicken + Koobideh. Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Flame-grilled. Served with saffron basmati, mixed green salad, or fries

Crushed grilled tomato, onion, sumac, fresh herbs. Chef Reza's recipe — my childhood favorite, now my children's too

Chicken, potato, zucchini, carrot, celery, parsley.

Crispy falafel, organic greens, tomato, cucumber, tahini, balsamic.

Romaine, green olive, GF crouton, Artigiano, yogurt dressing.

Ash Reshteh — bean, herb, spinach, Persian noodle, dried yogurt, fried garlic.

Cucumber, tomato, onion, dried mint, lemon.

White bean, mango, green olive, red onion, feta, lemon-apple vinaigrette.

A rotating dish from Chef Reza's kitchen — seasonal, composed, and a reminder that there's a three-time Bib Gourmand kitchen behind this bar. Ask your bartender what's on tonight.

Double‑fried, sea‑salted, served hot. Nothing to explain.

Crispy‑shelled, herb‑bright, served with tahini. The recipe hasn't changed since day one.

Creamy feta, warm pita, a drizzle of olive oil. The simplest thing on the menu — and often the first to reorder.

Silky, lemony, made from scratch daily. Torn pita, straight from the oven.

Fine cheeses, artisanal chocolate, dried fruit.

Grape leaves, fragrant rice, herbs, pomegranate.

Crisp, golden, tahini.

Green olives, za'atar, olive oil.

Organic dates, feta, walnut.

Mint, basil, tarragon, scallion, feta, walnut, radish.

Homemade pickled vegetables.

Fried eggplant, crispy onion, garlic, kashk.

Yogurt, fried eggplant, fresh herbs.

Roasted red pepper, walnut, pomegranate molasses.

Pomegranate molasses, toasted walnut.

Pomegranate-marinated, grilled, spiced dipping sauce.

Saffron basmati, lentil, raisin, date.

Saffron basmati, sour cherry, pistachio.

Saffron basmati, dill, fava bean.

Saffron basmati, orange zest, pistachio, almond.

Brewed black tea, bloomed saffron, lemon, and organic honey. A Persian tea service reimagined as a drink. Warm spice, bright finish.

Mint syrup, muddled cucumber, and lemon — the drink that tastes like a garden courtyard in summer. Cool, green, and deeply refreshing.

Ripe mango, fresh tarragon, lime, and ginger beer. Tropical heat with a Persian herb backbone.

Named for the Persian word for "intoxicated with joy." Saffron, ginger, and lemon — golden, warm, and a little euphoric.

Watermelon, rose water, lemon, and mineral water. Delicate and floral — the drink you order for the friend who "doesn't drink" and watches their face light up.

Meatballs in walnut and pomegranate molasses sauce. A royal dish from northern Iran

Parsley, scallion, cilantro, beef, kidney bean, dried Persian lime. Iran's national dish — from Mom's kitchen in Tehran

Roasted lamb shank, dill, fava bean basmati. Baghali Polo ba Mahiche.

Falafel, tahini, pickles, sour cherry, pistachio, basmati.

Fire-roasted vegetables, lentils, raisin-date saffron basmati.

Slow-cooked okra, mushroom, tomato-turmeric sauce.

Grilled zucchini, hummus, pomegranate molasses, carrot, olive, walnut.

Eight rotating selections from our Wine Spectator‑awarded cellar. Ask your bartender what's open — they'll pour you a taste first. Pinot Grigio, Chardonnay, Sauvignon Blanc, Pinot Noir, Médoc, Shiraz, Cabernet Sauvignon, Malbec

A red blend from the Wagner family behind Caymus. Dark fruit, soft tannins, California warmth — serious winemaking at a bar‑friendly price.

The glass that made us famous. Dry Provençal rosé, poured from open to close — no time limit, no asterisk. The signature pour at Shiraz.

Crisp, fine‑bubbled, and dangerously easy. The glass that turns a Tuesday into something worth remembering.