With a menu inspired by the ancient spice route, Rumi attracts a mix of chatty travelers, students, and foodies who appreciate eclectic food. Start with Persian black tea, then order small dishes of hodja (puréed eggplant) and wali (feta with basil), which are eaten with Uzbecki-style naan bread or pita baked in the traditional Indian tandoor oven. The dahl soup is a popular, as is the Layla salad (cucumbers, tomatoes, and basil, in a pomegranate vinaigrette) and the sweet and savory Tabriz dish—roasted cornish hen stuffed with prunes, apricots, cranberries, and orange. Candles on the wooden tables make for a cozy nighttime atmosphere. In summer the outdoor terrace is great for people-watching.