Lumis to Light up The Seam

The stylish new bar from DMP Concepts will be opening later this year.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Lumis Renderings (Image credit: @Lindsey Miller (LMPR ))

An up-and-coming Dallas mixed-use development is on the way to becoming a can’t-miss destination, with the addition of yet another exciting hospitality concept. Lumis,  the next project from Houston-based DMP Concepts, is joining The Seam, and bringing with it a sense of effortless chic alongside refined cocktails.

 

Lumis will be occupying a 2,500 square foot space located at 1444 Oak Lawn Avenue. The cocktail lounge will see DMP Concepts, helmed by Mayur Desai in partnership with Atik Mistry and brothers Jinesh and Krutik Patel, building on the buzz of its lauded Houston concept, De Fortune.

 

Future Lumis visitors are doubtlessly wondering what, precisely, they can expect from a visit to the stylish establishment. In a press release provided to What Now Dallas, Co-owners Mayur Desai and Atik Mistry offer this glimpse of what’s in store: “We envision Lumis as a cozy and refined but energetic retreat – the kind of space where the atmosphere feels transportive and welcoming. The Design District offers a unique mix of creativity and elevated hospitality that makes it a natural fit for what we’re building.” 

 

Additionally, Lumis will be “Emphasizing polished service, a lush soundtrack blending contemporary pop, dance, and Afro-house, and a menu of elevated light bites.” when it opens its doors to customers later this fall. 

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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