Rumi’s Kitchen in Sandy Springs is reopening after undergoing a transition. The reopening coincides with the restaurant’s 20th anniversary, adding to the milestone celebration.
Rumi’s Kitchen in Sandy Springs Reopens with a Refreshed Design
Rumi’s Kitchen in Sandy Springs is celebrating its 20th anniversary this year. The flagship restaurant of Chef Ali Mesghali has been popular for its dining experience in Atlanta. The restaurant is also reopening after undergoing a brief remodeling.
The restaurant reopens today, March 6, 2026, with a refreshed design, updated menu, and new offerings. It now offers expanded private dining spaces and new cocktails and desserts. Following the reopening, the restaurant will also begin brunch service on Sunday, March 15, 2026.
New Features of the Restaurant
Johnson Studio at Cooper Carry was chosen to redesign the space at Rumi’s Kitchen in Sandy Springs. The result is a blend of timeless elegance and modern elements inspired by traditional Persian homes. The materials and textures used throughout the restaurant reflect the richness of ancient Persia while maintaining its modern elegance.
The main dining room features a sculpted marble bar, soft lighting, plaster walls, custom armchairs, and wood-and-stone tables. The private dining room includes a floor-to-ceiling mural by Dean Barger. Opposite the bar is a dining area framed by blackened steel and reclaimed wood that leads to a bright private conservatory.
Culinary and Beverage Highlights
The menu at Rumi’s Kitchen has also been upgraded. While continuing to highlight the culinary tradition of Persia and Chef Mesghali’s hometown of Esfahan, Iran, it brings something new to the table. The new menu includes labneh with charred tomatoes, lamb ribs, and pomegranate short ribs.
The classic favorites have also been updated, including the shish kabob, which now features wagyu beef. It also features an Urfa chili rub, tomatoes on the vine, and potato tahdig rice. The new dessert menu features a Persian ice cream sandwich, spiced chocolate mousse cake, and majoon toffee cake.
The location will soon begin offering weekend brunch. It will feature dishes like za’atar biscuits and gravy, Turkish eggs, and shakshuka. Meanwhile, the beverage program brings back Rumi’s classic drinks while introducing new Persian-inspired cocktails.
The wine program is led by Wine Director and COO Stephen Kaplan. It highlights wines from across the Middle East, along with Atlanta’s largest vertical selection of Château Musar. The selection is from Lebanon and dates back to the 1960s.
With its refreshed design and updated menu, Rumi’s Kitchen in Sandy Springs is entering a new chapter. As the restaurant celebrates its 20th anniversary, the reopening highlights its commitment to Persian hospitality and culinary tradition.
