Han-Nha T.

Everything was good. Can't really go wrong with much. Higher prices but worth. Tables filled up earlier so make a reservation if you eat at rush times. Lentil soup was minty which was new and interesting for me. Lamb kabob was extraordinarily juicy. Appetizer platter had a lot of food. Great bites. Not a fan of liver, but i think it was good for what it is. Would come back! Super sweet service and good ambiance!

Shreya S.

An excellent restaurant that serves amazing authentic Caucasus cuisine (Predominantly Azerbaijan) and elevated, clean, classy aesthetic. "Nar" means "pomegranate", which is the theme of the restaurant. There is a beautiful mural of pomegranate tree which sets the tone of the restaurant. I am sure this fruit has a cultural connotation in the culture. Came here for lunch with my team, so we were able to try a bunch of different dishes. They have two options for lunch: you can do a pre-fix (one appetizer, one salad/soup, one entree) but everyone on the table needs to opt for this option OR you can order a la carte. We went with pre-fix: I went with eggplant rolls for appetizer (this is EXQUISITE, my favorite dish of the lot. I am not a fan of eggplant, and the rolls taste predominantly of garlic and herbs). For salad, I ordered the watermelon salad - quite refreshing for summer time. For the main course, I opted for Chicken Lule Kebab (this was a full meal, came with rice and salad, the kebab was juicy, but I couldn't finish the rice, the quantity is a lot). For the table, we ordered Kachapuri (cheese filled bread shaped like a. boat - this was really and recommend to order if sharing and have it while its hot), Suzme (flavored yogurt dip - pretty good, served with bread), Mangal (mostly tasted like eggplant, served with bread). For desserts, we ordered Honey Cake (2nd favorite dish out of all, loved it) and Pakhlava. For wine, we ordered kindzmarauli (fruity wine) and saperavi (red wine) for the table. To end the feast, I also tried the Turkish coffee (and went back with a full coma haha) Our servers were extremely accommodating for our large group and I had a fantastic time at Nar. 10/10 recommend!

Srijit M.

The food was good, their pomegranate influence is pretty clear. The branding was on point but the food was expensive for what it offered. Overall a very meh experience. The bill was 200$ for 3. One appetizer, one beverage each, two main dishes.

Susann M.

A month ago; my coteacher; Ms.Chinara told me about this new Azeri restaurant. I had light dinner that night with a friend. Tonight; I invited 3 coteachers (Ms.Chinara,Ms.Rouba, and Ms.Betsy). We had appetizer sampler set. Everything were delicious. In house breads were good. The star of the night is "3 Nations Grilled Meats: Ground chicken kababs with lambs fats, ground lamb kababs, grilled ribeyes (extra $40 but it's worth it), grilled chickens thighs, and lamb chops! I had unsweetened ice tea and hot Turkish coffee! They have coke, Americano coffee and black tea too. We didn't try pomegranate wine tonight. But a month ago I did try. It was very light and smooth with (acidic from pomegranates). I'm not a big wines person. But i did like their Azeri pomegranate wine ! All meats are halal which is always a big plus for my friends and myself. Oh, don't forget the salads! I actually fell in love with salad first! Hahahaha! We didn't have time for desserts. But of course, I'm into desserts too. It's a cozy spot for more intimate gatherings for meals.

Christina P.

We were excited to celebrate my husband's birthday with family here, eastern European restaurants are hard to find. We arrived as they opened, the entrance to the parking lot is narrow and long besides the building, you enter alongside the front of the restaurant, and it curls around towards the back. They were able to seat us right away. The restaurant is nicely decorated, and the bigger lights turn on as the sun goes down. I appreciated the quiet we got as the first few tables, because the open dining room got noisy as the room filled up. The complementary bread was hot and crispy. I saved my piece because I thought maybe some of our food would come with some yummy sauce, but they didn't, everything was dry. It would have been better if they left the water at the table to self serve, but you have to wait for them to come around to refill your little cups. The Shah Plov is quite different from other plov, it's a drier long grain rice, maybe basmati, and it's baked in a shell with some fruits on the bottom. The rice was cooked fine, but the meat in this plov was incredibly dry and tough. The portion was large, this plate had more than enough rice to feed our table of four with the rest of the entrees. I give this 3/5 The lule kabob was amazing, and it was probably the only thing I would come back for. The meat was fatty and seasoned well, cooked medium-well. The onion salad was a good complement. The only thing I would improve was that there was 2.5 baby potatoes on the plate, and then a sad lavash. If there was more potatoes, or the lavash was on the side so it didn't get soggy under the salad, I would enjoy it more. 5/5 The ciz biz is highly regarded on yelp, and my mother-in-law was adamant that we get it. If not for this I think we would have got the mixed grill and been much happier for it. We do love liver though, so it isn't a matter of disliking liver. The ciz biz comes out on a thin grill plate, with onions and potatoes. It could have used more seasoning and some form of fat. It was dry and sad. 1/5 The Saj chicken also comes out on a thin grill plate, and is usually cooked under a weight that results in crispy, juicy chicken. This followed the same as the other meats on the table, with being dry, overcooked, and sad. The chicken is accompanied by tomatoes, mushrooms, potatoes. 1/5. (I recommend the saj chicken at Bevri instead.) This particular kachapuri was too sour for my taste, but I don't hold that against them, the bread was cooked through and the bottom was crispy. 3/5 I'm not sure if they were having an off night, I was hoping for better. We should have vetted it before heading there the first time for a special occasion.

Sunil R.

Had a great 4-star lunch at Nar, a Georgian spot offering a prix fixe menu. The eggplant appetizer was flavorful, the lentil soup was good and the lamb chops were cooked nicely with good seasoning. I had to also get the khachapuri which is standout Georgian dish...warm, cheesy, and perfect for sharing. It was way too much food and I had to get most of it to go. Overall, a really enjoyable tasting experience with great experience.

D.wight L.

Azerbaijan food, ya know I'm gonna stamp my culinary passport! Never had this cuisine and I actually had to look up where this small country lies. It is next to Armenia and somewhat in the general area between Turkey and Iran. And ya know what, the food does share lots of traits from those other countries as well. As food usually blends and influences countries next to each other, that is an anthropological fact. Very charming spot with fine dining vibes, table cloth and napkins, nice silverware and plateware. But the diners are typical Cali casual just in everyday clothes and just having a good time with one another. They even have a cute little retail area up front, where it looks like an artisan food shop with homemade pickles and jams and some deep imported food goods. Dolmas ($15/4*) I think we tried this because we had never tried a dolma filled with meat. Usually the ones I've had only had rice wrapped in those grape leaves. This was a ground beef and rice mix that was subtly spiced and quite tasty. Everything was warm even the grape leaves which made them more supple and soft versus tough and fiber-y. This was different enough that I thought that it should have a different name than 'dolmas'. But excellent try. Piti ($28/3.5*) This wasn't my dish but I did try a little sample. This is kinda like a home-y dish where they usually make a lamb stew with chick peas and bake it in an oven in a clay pot. Here I found the presentation to be quite unique as they put a single serving of this lamb stew in a clay cup and they bring that with a shallow bowl of homemade croutons (not the buttery type). Then you're supposed to dump the contents of the cup into the shallow bowl, right on top of the croutons. So if you let it sit for a bit, the croutons will soften from the liquid and one can eat it as they please. You can wait just a tad so the croutons still have some bite, or you can wait til the croutons get totally soft and absorbed. Kinda like how one eats cereal or how one likes to put crackers into their soup, you have to know how to do you. I did find the lamb to be very tender but I also felt that it was very mildly seasoned, bordering on bland-ish. The stewing liquid is also very light and not thickened at all, so to me it was more of a soup with big chunks than it was a stew. The chickpeas did give it more substance and there were also big hunks of chestnuts, which I thought was the culture's stamp on the dish, as I've never seen anything like that before. I am curious to see other versions of this dish to see other styles/preferences. Lule Kebab ($27/4.5*) I am a kebab fiend and usually will try any cultures version. This is a ground lamb version so I had to give it a whirl. I've had Turkish, Persian, Afghan, Lebanese and Pakistani versions but this is my first try of a Lule which the Armenians also have. I did like the flavor and texture. Quite lamb-y and grilled nice with noticeable char. The spicing is definitely more mild than Afghan and Pakistani, but somewhat similar to Persian. But I really love the Persian version so that is still in my tops, but that is totally preference. Served with a nice mixed green salad with a light vinaigrette, a very thin flat bread, and baby roasted potatoes. Usually I see ground meat kebabs served with rice, so this was another twist that I observed from this culture. I think this is the kind of place that you need to visit more than once, as there are so many things I wanted to try. But for those that wants their taste buds to travel, let this be an option. Great try!

Shia L.

Cheers to Mountain View, for gaining a Caucasian (means "of the Caucasus" here, not "white people"!) restaurant, right after Los Altos lost Bevri (Georgian)! I enjoyed everything we ordered and will surely come back, likely quite often, as I live nearby and think the prices are more than fair. The flavors were unique and memorizable. Spices are very on point and all the textures are done right. I also discovered ciz biz (beef liver) today for the first time and loved every bite of it! 1 star deducted for minor execution issues. One of the gurzas (dumplings) already had its wrapper torn and the soup leaked out. The minced lamb skewers meat had a little too much sinew and could be chewy at times.

Mark T.

1/3/2026 NAR Restaurant 286 W El Camino Real Mountain View, CA 94041 I went to this new Azerbaijani/American place on ECR in MTV next to the Jack in the Box. This was recently a Chinese restaurant and has been nicely remodeled with an upscale contemporary table and chair setup interior. There is parking that wraps around the building. I ordered the Ciz Biz (pronounced Ch) lunch plate along with the suggested bread. Service was helpful, attentive and good. The bread loaf came first and was very long (could feed 4). It was a little chewy but soft and good. The Ciz Biz (beef liver slices with potato cubes and some grilled onions) is good if you like liver and the onions. Be sure to ask for more onions because the flavor and sweetness accompanies the liver well. Great place for liver and onions lovers. It's repeatable.

Kyle W.

My first time trying Azerbaijani food, which, from my first impressions, share styles from Georgian and Mediterranean cuisine across various aspects, but still a bit different to have a varied experience! I went here for a team dinner as a party of 10, and we were well taken care of. Some of the dishes I got to try were - Gurza (Azerbaijani dumplings) - the meat filling is a bit chewy, reminds me closest to a Khinkali which makes sense as both Azerbaijan and Georgia are within the Caucasus region - Dolma - rice and beef wrapped in grape leaves - delicious, but also you can find this in other adjacent cuisines - Ciz biz (sizzling beef liver) - apparently a delicacy. I am not a fan but some teammates really love this dish - I liked how flavorful it was, but not the texture. To each their own - Three nations grill platter - shah plov is a lavash wrapped rice baked with beef. Beef was dry but the rice - wow, so flavorful. That is the only miss. The lamb and chicken they served was so juicy and succulent - generous portions of meat that even though they say the plate serves 4, it serves 4 and you will be very stuffed with minimal room for anything else - Caucasus pakhlava - it is like a baklava, but it is chewier and has more syrup soaked in. Tiny pieces but super filling I also tried some wines - the qvevri ones that are more Georgian but nice pairing. Just note it is on the drier side. And pomegranate wine that is a bit tangy and drinks like juice with a decent amount of alcohol. Definitely recommend giving this place a try. A teammate went here 5 times in a week during their business trip, and I had an enjoyable experience, and you don't really find this type of cuisine in the US often, so it is worth a detour.