The bar at Rumi's
A sense of warmth is felt as soon as one enters the space, which is designed by The John Studio to feel as if you’re dining in a Persian home — a very fashionable Persian home, that is. The walls are exposed brick covered in plaster using a traditional Iranian technique and painted white, a combination that results in a rustic feel. The floors transition from hardwood in the entry to concrete in the main dining room, and the whole space is soaked in a warm glow from fixtures that are more art than lighting. Hanging from the tall ceilings, the lights are designed to look like a whirling dervish, another nod to Persian culture. The restaurant is anchored by a large, open kitchen, with a traditional turquoise-tile backdrop against which cooks are seen working with different types of unique stoves.
One of the faces that can be seen in the kitchen is chef Ali Mesghali. He moved from Iran to Los Angeles as a young boy where he started his career working in Persian restaurants as a teen. Now he co-owns five locations of Rumi’s — three in Atlanta and one in D.C. About Houston, Mesghali says, “It’s long been on our radar for growth given its celebrated diversity and incredible food scene. It is not only home to a sizable international community, but also draws visitors from around the world for business and pleasure.”
The menu is divided into “Taste” and “Feast,” the former portion featuring smaller dishes meant to be shared — think smoked-salmon-and-veggie-relish-topped hummus, or the melt-in-your-mouth lamb sausage. There’s also eggplant dip three ways: smoked, fried or roasted. You really can’t miss.
Meanwhile, the “Feasts” are different combinations of thoughtfully crafted meats or vegetables. Mesghali is particularly proud of his Wagyu Zabuton Kabob, which upgrades the traditional kabob to include Urfa chili spice, gilled shishito peppers, and red onion. There’s also kabobs of Chilean sea bass, duck or lamb.
The cocktail menu includes more Persian twists: The Maydan is a cognac cocktail with Persian tea bitters, while the house gin and tonic includes dragoncello tarragon liqueur.
As attractive as the food and drink are, it’s the pretty people who fill the scene-y space that bring to life a truly exciting spirit at Rumi’s.
Corn 'ribs'
Forbidden Fruit cocktail
A spread at Rumi's
Gifts of Beloved cocktail
Roasted Mushroom Hummusiya
S.S Poet cocktail
The wine wall
Thy and Matt Mitchell (photo by Jhane Hoang)
Born in D.C., Mitchell moved to Houston as a kid, when his dad got a job with Baylor College of Medicine. Later, he helped his father start a medical-research company, but the food world lured him: He enrolled in culinary school, and was a CEO by day and a student by night. Just a couple years later, he opened his first restaurant with his wife, Thy, who focuses on the marketing, social media and administrative operations. “We stay in our lanes, and know each other’s strengths,” she says.
Another of Thy’s strengths is style. Much like their globally inspired restaurant, Thy’s new online boutique Foreign Fare strives to nourish appetites for discovery with clothes that are comfortable and adaptable. Foreign Fare was the natural next step for Thy after working in retail and hospitality, her journey through motherhood, as well as her passion for seeing the world. “Over the last decade, we’ve been traveling all over the world researching food in different regions for our restaurants,” she explains. “In doing so, I realized there was no brand specifically designed to provide stylish yet functional clothing tailored for travelers.”
Foreign Fare’s first collection, which draws from cultures in Morocco and Japan, is comprised of six hero silhouettes. A few staples to consider include the Jetsetter Jacket, a modernized blazer with a twist — lightweight, water-repellent, and equipped with a zip-off hood, front pocket, interior hidden pockets, and even a top pocket for your AirPods. There’s also a wrinkle-resistant jumpsuit and wrap dress. The entire collection is on display at a pop-up boutique in Montrose Collective through mid-January.
Nearby, the couple is readying their second restaurant — global-street-food-inspired Traveler’s Cart, a casual café with delicacies eaten by hand or with chopsticks. It’ll be open late, with a great cocktail menu.
“The counter-serve side of the restaurant industry is expanding, and we plan to open 4-5 locations around town,” says Matt. “Everything about our brand was born from a love of exploring exotic cultures and global flavors, and we want to share that.”
Foreign Fare’s wrinkle-resistant wrap dress
Steamed bao buns at Traveler’s Table
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