After 15 years in New York kitchens, fine dining, openings, Michelin kitchens, I kept coming back to the same craving. The food I grew up with. Bold, fire-kissed, honest. Kebabs pulled off the fire, bread torn and shared at a table full of noise and laughter. Persian food is one of the world's great cuisines, and somehow it never made it to the street corner. Azar is my way of changing that and nobody else was going to do it right."