Rumi’s Kitchen’s original Sandy Springs location is getting a new look! After serving Atlanta for nearly 20 years, the beloved Persian restaurant will undergo a significant transformation this spring to revamp the space and refresh the menu.
The team at The Johnson Studio at Cooper Carry who designed the original location is reimagining the space, updating everything from the furniture to the kitchen equipment. Expect aged plaster walls, bespoke light fixtures, floor to ceiling murals and glass conservatory roofs. Custom armchairs, marble inlay tables and a combination of porcelain and hardwood flooring will complete the look.
Along with the physical space, the menu will also get a refresh. Chef Ali Mesghali and his culinary team are expanding the menu beyond traditional Persian classics, adding more modern Middle Eastern flavors. Think Labne Charred Tomato, Lamb Ribs, Pomegranate Short Rib and Wagyu Zabuton Kabob. Plus, the Sandy Springs location will join Rumi’s Colony Square location in offering weekend brunch, with dishes like Za’atar Biscuits & Gravy, Turkish Eggs and Shakshuka.
The cocktail program will feature some classic Rumi’s favorites, while also incorporating new Persian-influenced classic cocktails. Stephen Kaplan’s wine program will continue to highlight organic and biodynamic producers from major winegrowing regions around the world, with an expanded selection of wines from Turkey, Lebanon, Armenia, Georgia and Israel, including one of the largest Chateau Musar vertical collections in the country.
The renovation will begin following service on Sunday, March 23, and Rumi’s Sandy Springs plans to reopen with its new look and menu this summer.
Neighboring Sandy Springs restaurant Baraonda Ristorante & Bar, part of Grazie Hospitality Group, will take advantage of Rumi’s temporary closure to launch its new lunch service and fill in the daytime void on Roswell Road. The daytime menu will feature some popular items from Baraonda’s dinner menu, as well as some new items exclusive to lunch service, like seared yellowfin tuna with cannellini beans.
