When a restaurant is so big it practically takes up the whole block, and the menu’s as big as a book, there’s bound to be a few blunders. But if you stick to the basics here, you’ll be happy. The kashkeh bodemjan blends eggplant with sweet, caramelized onions, garlic and mint for an addictive spread. The chicken koubideh is a delicious, herbal kebab, and the fattoush is full of clean, sharp flavors. Skip the tray of mass-produced cakes, and go for the housemade baklava and Turkish coffee to finish the meal.
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