Restaurants

The atmosphere at Haz is remarkably impersonal, with diners seated at long tables as if in a well-fitted-out canteen. The restaurant is usually busy and noisy; unsurprisingly, given the location, most of the customers are City workers. The wine list is extensive, but Haz relies on the quality of its food (from a large and relatively adventurous menu). However, on a recent visit our starters weren’t quite up to scratch for such an upmarket venue. Ciğer tava (liver sautéed with red onion) was slightly overcooked and dry, while patlıcan biber kizartma, fried aubergine with tomato and yoghurt, was pleasant but bland. Pitta rather than pide accompanied the meal, though previous experience suggests this can vary during the course of an evening. Main courses were much more assured. Erikli tavuk (chicken and prune with cinnamon and lime) was an interesting choice, if too sweet for our taste. But cevizli kaşarli köfte (grilled minced lamb with walnuts, cheddar cheese, roast vegetables and rice) was appetising and faultless. As is common with Turkish food, the vegetable accompaniments were outstanding. It was occasionally difficult to attract attention, but in general service was reasonably efficient.

Time Out Eating & Drinking Guide 2008