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Colbeh Persian Kitchen & Bar Restaurant Review: With their father Syrus Rahimi as owner, brothers Sean and Shane Shamloufar, born in Tehran but reared in Atlanta, founded Colbeh. Sean has gone on to other endeavors, leaving Shane to manage the establishment. Colbeh brought the food of the Iranian homeland to Decatur, and the menu presents a broad sweep of Persian cooking, from vegetarian dishes to lamb and seafood, beef and poultry. Start with any of several eggplant dishes, such as mirza ghasemi, which adds tomato and garlic to smoked eggplant; it’s served with flatbread topped with black sesame seeds. Sweet, smoky and creamy in texture, it's even appealing cold as a snack. Kebabs and stews are predominant, and at dinner one may opt for a selection of half kebabs for a platter or an assortment to share. We like the stews, though, especially khoresht badenjan, sirloin tips cooked in tomato with eggplant and onions. For dessert, choose the baklava cheesecake, made exclusively for the restaurant. Persian tea stirred with a cinnamon stick rather than American coffee makes a fine finish. The wine list, although short, offers good choices by the glass that go with the food. Keeping faith with the regions, the Château Musar from Lebanon's Bekaa Valley is among those available by the bottle.