A new addition to the posh Post Oak Place development, this upscale Persian hotspot seems the darling of the food scene right now. It’s a beautiful space, much like its Atlanta siblings—the small chain originated there—with Old World elements including exposed painted brick, wood beams, and antiqued mirrors. Appetizers focus on sumptuous dips; main attractions include kebabs and stews. Quite a few key items are cooked over a wood fire in the open kitchen. While enjoying cocktails at the first-come, first-served bar (after being all but ignored at the reception desk), we took the edge off our appetite with complimentary naan, hot off the grill, topped with Bulgarian feta, refreshing mint and basil leaves, radish wedges, and walnuts. Perfectly simple and fresh, it made a nice opening and restored our equanimity. Equally pleasing was our appetizer, charred cherry tomatoes atop creamy labneh drizzled with a deep green basil puree and dusted with smoky, dark urfa chile and lemon salt. From an array of kebabs we made a winning choice: five grilled citrus-marinated jumbo shrimp. Good as they were, though, they were almost upstaged by lovely fluffy saffron-tinged basmati rice, with the prettiest imaginable confetti of sweet ruby-hued barberries, orange zest, and pistachios. The carnivore in our party group savored the Soltani Kebob starring beef two ways: a skewer of seasoned ground chuck alongside a generous portion of fork-tender, perfectly grilled beef tenderloin. We over-ordered, which meant that we had an excellent lunch the next day.