This Persian Bar is Hopping in Tysons

In May, restaurateur Reza Farahani did a smart thing. He took the 2,000-square-foot bar and lounge area of Joon, his ultra-chic Persian fine-dining spot in Tysons, and turned it into MayBar, a restaurant-within-a-restaurant that offers a more casual dining experience. 

Chef Chris Morgan has created an expansive menu for the spin-off. Snack-y offerings include three styles of chicken wings ($16) and wonderful house-made potato chips sprinkled with Persian seasoning and served with baba ghanoush, hummus and/or yogurt dip ($10 for one dip; $25 for three).

The sandwich options include a beef kubideh burger ($19) with American cheese and crispy onions; and several Italian-inspired focaccia sandwiches ($16-$17), including a winner made with mortadella, pistachio pesto and stracciatella. 

From the cocktail list of some 15 creative concoctions ($16-$19), consider a Caspian Sour (date syrup, whiskey, lemon juice) or a delightful Joon Spritz made with Antica Torino (a wine-based aperitif) and Lambrusco. Spirit-free libations include apricot basil soda ($8) and a mango ginger spritz ($12). 

MayBar (“may” means wine in Persian) seats 80 inside, but in nice weather, a 1,500-square-foot patio decked in lush greenery and comfy peacock-blue sofas beckons, with outdoor seating for 44. 

Diners at MayBar may also order from Joon’s menu, but not vice versa. A DJ plays on the patio on weekends, and the restaurant recently unveiled a special outdoor grill where the chef plans to offer prime rib, lamb racks and other specialties.