Tavoos

What is Tavoos? Located on College Street just west of Dufferin in Dufferin Grove, Takht-e Tavoos is a weekend institution dedicated to regional Iranian morning dishes and daytime cooking. Founded by husband-and-wife restaurateurs Alireza Fakhrashrafi and Danielle Schrage—the duo behind Pomegranate—the dining room is named after the historic Persian Peacock Throne. Inside, hand-painted murals of native cedars, ornate lanterns, and turquoise accents frame an intimate dining room packed with West End regulars.

Tavoos Menu & What to Order The kitchen foregoes western brunch tropes in favour of slow-simmered regional delicacies served alongside warm, freshly baked Barbari flatbread. The standout is the Dizi, a rich lamb shank and chickpea stew served in a stone pot where the spiced broth is decanted first into a bowl before the tender meat and legumes are mashed to be scooped with flatbread. The Haleem delivers comfort through slow-cooked wheat berries and pounded lamb finished with melted butter and fragrant seven-spice, while the sweet-and-savoury Guisavah pairs fried eggs over butter-sautéed dates, apricots, walnuts, and feta. Pair your meal with a hot glass of cardamom-infused Persian chai.

Know Before You Go The restaurant operates strictly on Saturday and Sunday mornings for daytime service, leading to swift queues down College Street during peak mid-day rushes. Seating operates largely on a first-come, first-served walk-in model, so arriving right at the 10:00 a.m. opening is the best strategy to snag a table without a wait. Street parking can be tight along College, making the 506 Carlton streetcar the most hassle-free way to arrive.