Shundeez has made the transition from a farmer’s market stand into a real restaurant at the top of Chestnut Hill.
And the Persian restaurant has people taking note.
Inside, the saffron and pistachio-painted walls surrounding the open kitchen and drink station give the room a cheerful glow, and the service is equally welcoming. But the best welcome of all is the lavash, flatbread that’s slightly brittle and freckled brown from the oven. It’s served from a basket in a stack of warm, overlapping squares. A dish of oil, flavored with garlic, vinegar and mashed anchovy, is a tangy, addictive dip that will make the stack of bread disappear rather quickly.