I just got back from lunch with my coworkers at Zand, on Solano in Albany. Lunch was great and tasty, so I got a piece of baklava for the ride back. They had 4 kinds to chose from: a Greek one, a homemade Persian almond one, a homemade Persian pisachio one, and a Persian almond one made by some company in LA. The owner, who was very friendly and helpful, recommended the pistachio one, which I got.
It was packed with pistachios and was intensely flavored, which I loved. The nut filling was well-chopped and smooth, and have a good dose of rose water which really shined through. There wasn't too much honey to where it was soggy, but it was still sweet and moist. My only problems were that there wasn't much filo, but I haven't had much in the way of Persian baklava (maybe someone can help me out here), and the filo wasn't very crispy. Also, there were shell bits in the filling! That was the biggest disappointment.
Anyways, if anyone else has tried their other desserts, or can tell me more about Persian vs Greek baklava, I'd love to hear it.