Atlas Grill

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Peruse the dinner menu at the Atlas Grill in downtown Minneapolis and you might notice, in the lower left corner, a note about platters meant for sharing: "Our house specialty items are fire-roasted meats and seafood, which are served platter style. All platters are served with a generous portion of saffron basmati rice."

Two platters are listed: a platter of fire-roasted meats, including tenderloin, lamb, chopped sirloin, chopped chicken breast and chicken breast for $19.95 per person, and one with sea bass, salmon, swordfish and walleye for $21.95 per person, both accompanied by grilled vegetables.

That's fine as far as it goes, but there is a story behind the platters that the menu doesn't tell.

Platters such as these are a traditional part of festive occasions in many Middle Eastern countries, including Iran, where Atlas chef Abbass Shahbazi is from. Locally, you can find these platters to share at Turkish, Afghan and Arabic restaurants, but the Atlas version is the most elaborate and elegant.

There the meats and seafoods are cooked on skewers over charcoal fires at very high heat, sealing in their juices. Seasonings of sumac, mint, saffron, tarragon and garlic give an added depth of flavor.

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