IRANIAN MARVEL JOON DOUBLES DOWN ON TYSONS WITH A SURPRISE NEW LOUNGE

A second Persian establishment will soon take root past the same unassuming Tysons Corner storefront. Upon opening last June in the Shops at Fairfax Square, Joon instantly drew notice for its upscale takes on Iranian cuisine. National recognition soon followed, with a 2024 James Beard semifinalist nod for Best Chef: Mid-Atlantic.

But the team wasn’t done yet. Joon expands inside on Friday, May 10 with the debut of Delbar, a stylish new sibling that gives diners an additional option when visiting the same address (8045 Leesburg Pike, Vienna, Virginia).

The lounge is designed to be a prelude to Joon — an ideal spot to enjoy a cocktail and a few appetizers before moving on the main sit-down event. At fancier Joon, elegantly plated seafood sourced from the Caspian Sea and Persian Gulf joins an array of large-format lamb and duck dishes at the table.

“When we first came up with the idea of Delbar, we thought of it as a separate space from Joon entirely,” Delbar co-owner Reza Farahani tells Eater. “But when we opened Joon, we realized that it was such a massive space, and it gave us the opportunity to be a little more creative.”

Whereas Joon takes up 5,000 square feet of dining room real estate, Delbar was created with a bit more intimacy in mind — all while retaining a “cohesive vibe furniture, design, and overall feel,” says Farahani. Delbar sits front and center upon entry, comprised of a 2,000-square-foot lounge and a 1,500-square-foot leafy patio.

Chef-owner Chris Morgan oversees both kitchens with executive chef Najmieh Batmanglij, an acclaimed cookbook author who’s been hailed the “grande dame of Iranian cooking” by the Washington Post.

“Delbar is a great opportunity to offer our diners creative dishes that play off of regional Persian flavors and other Middle Eastern ingredients without having to be super by the book,” says Morgan.

For instance, tuna tartare engineered with saffron-cured egg yolk arrives with fried lavash to imitate a tortilla or wonton chips. A fried calamari incorporates a torshi remoulade rather than a tartare sauce. Delbar-only dishes will join some “early Joon favorites,” says Morgan. Joon’s popular burger makes its way over to Delbar’s menu, served with crispy onions and the same torshi remoulade for acid.

“The flavors of what we’re doing is really meant to highlight the food [and drinks] that we serve at Joon,” says Farahani.

Delbar’s Old Fashioned incorporates fig cordial, a common fruit found in Persian food, while an espresso martini relies on a cardamom-based agave syrup for another Middle Eastern twist. “Even our margarita has a Persian spin with pomegranate and lime juice for acid rather than strictly citrus,” says Farahani.

Hours are Tuesday to Thursday 11:30 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m., and Sunday 11 a.m. to 9:30 p.m.

Operating two distinct destinations under one roof is no simple task, admits Farahani and Morgan, who recognize they have their work cut out for them. The hope is to reach a broader audience with the addition of a more approachable and casual counterpart.

“Customers can come just for Delbar, just for Joon, or for both all in the same night,” says Farahani. The lounge is outfitted with backgammon tables and soft couches that feel more like an inviting living room than a fine dining experience.

Delbar translates to “heart stealer” in Farsi, says Farahani, and Joon also refers to a term of endearment. “We’re excited to bring a name and a concept that we think will resonate with Iranians and the Iranian diaspora in the area, and will also invite other cultures to experience our hospitality,” he says.

—Tierney Plumb contributed to this report

2024-05-08T22:14:17Z dg43tfdfdgfd