Last night we ventured to Sadaf – Encino, a modern Persian restaurant with multiple locations and, apparently, a very relaxed relationship with time.

We arrived at 6:35 p.m. and were quoted a “20-minute wait.” Adorable.

We were ushered into the bar because the entrance was packed with large parties. (Note: they don’t take reservations for parties under five, which feels bold for a place running on vibes and optimism.) Meanwhile, several four-tops sat empty on the patio like decorative furniture.

We were told to track our wait via text, which confidently informed us we were 11th in line and would be seated between 7:03–7:09 p.m. That text never changed. It was emotionally supportive, but not factually accurate.

After multiple gentle check-ins at the host stand, we were told it would be “11 or 12 more minutes.” Finally, we were seated at 8:06 p.m. I have aged.

Let me preface this by saying: I would not wait over an hour for food anywhere. Not even if Gordon Ramsay himself were screaming at it in the kitchen.

Once seated, we began a new adventure: The Quest for Menus. We were given two (there were more than two of us), ordered, and then—like a plot twist—two additional menus appeared. We asked for water three times before it arrived, which gave us plenty of time to reflect on our life choices. Silverware was removed before entrées arrived, so we also enjoyed a brief period of imagining how one eats Persian cuisine with sheer determination.

Now, the food.

We ordered the Tahdig (crispy rice, aka the golden crown jewel of Persian cuisine) with Ghormeh Sabzi and eggplant stew. The eggplant stew won by a landslide. The Ghormeh Sabzi was fine, but the eggplant had main-character energy.

The Beet and Feta salad was… present. The Shirazi salad, however, is one of those classics you can’t really mess up—crisp cucumbers, tomatoes, herbs, lime. Bright, refreshing, reliable. A comfort in uncertain times.

For entrées, the charbroiled whitefish reportedly wasn’t as good as on a previous visit. The Shish Kabob had a fan at the table. But the Juicy Chicken? Oh.

The Juicy Chicken was the Taylor Swift of the evening.

Boneless, impossibly tender, perfectly marinated, kissed by open flame—it was one of the best chicken dishes I’ve ever had. Full stop. Five stars. No notes.

And yet — I am never waiting this long again.