got lucky to sit at the chef’s counter last week, which i highly recommend if you can snag it. very cool that fatih tutak was expediting, and served us one of the outstanding dishes himself. service was fantastic without being stuffy or high-pressure. some real standouts were the eggplant with caviar, dry aged beef manti (chef’s mother’s recipe), tuna and sea bream in a bright, delicious broth, and an extra special chicken broth welcomer with crispy chicken skin that was so satisfying i could eat a bucket of it. the attention to staying true to turkish flavors and ingredients really came through, even in a setting farrrrr different from the kokoreç and dürüm stands throughout the city.
we were also pleasantly surprised by the kitchen tour at the end, where there were several small treats and a delightful coffee cocktail waiting. such a fun touch!
sorry for my crappy photos, i tried to capture quick and not be super douchey about it 🥴
by souphead1
1 Comment
Nice! We had a similar menu and experience around September time last year and were really blown away. I would also put a word in for the pickle jounce and also the very clever bread, butter and honey setup that pulls a bit of butter with every spoon on honey. I think given how much we like Turkish flavours, this was one of my favourite two star places of all time.
Given how awful the experience of driving round the city in taxis has become because of currency issues and excessive traffic, I am idly wondering whether to book again, go straight from the airport and stay at the hotel nearby before heading home…