Bous brings Persian cuisine to a contemporary downtown space that merges style and tradition in both their culinary and architectural endeavours. Their kitchen is helmed by Hamed Masoumi, who traveled through Iran, tasting, recreating, and refining versions of the best classic, Persian dishes. What resulted was a menu that reflects various regions and techniques, with signature dishes like Golden Tahchin, a layered saffron rice cake; Kashk-o-Bademjoon, smoked eggplant with cured yogurt; and Fesenjoon with Duck Leg Confit, a pomegranate and walnut stew.

Iranian culture seeps through the restaurant’s design, too. Geometric elements evoke Persian art and heritage, while hints to Iranian architecture and ceramics permeate the muted colour palette. “Bous” means kiss in Farsi, and the restaurant has indeed been kissed with Persian influences and sensibilities—defined by fragrant dishes meant to be shared, and a welcoming, yet elegant environment.