Time Out says
Emre Mermer, who’s been suppling meat to Istanbul’s most important restaurants since 1998 finally opened his own retail store, ‘Dükkan’ in 2004 in Armutlu. What started out as a butcher soon swapped to a butcher-restaurant concept. When the restaurant quickly acquired a number of devoted regulars, they spread this concept into Nişantaşı’s Beymen Blender. Ideal for a delicious meal during a day of shopping, the restaurant is comprised of a large elliptical table, a 6-person timber square table, and a small bar.
There isn’t a menu but the choices are obvious; you inform the chef of what sort of meal you’d prefer and they recommend the best type of meat for it. The presentation is relatively bare, if you order a hamburger then that’s all you will receive; you may opt to order oven-baked fries. The hamburgers, made from 200g of mince, cheddar cheese, caramelised onions, and beef bacon, are seriously addictive. The prices are equivalent to that of a luxurious restaurant but it’s worth every kuruş. The meat which is raised on a farm in Izmit, isn’t marinated. Their specialty is a variety of thick, untenderised, dry aged beef (ribeye, T-bone and NY steak) grilled and served. It’s recommended to eat them at medium so as not to lose the real flavour.
Aside from dry aged meat, veal, lamb and pork cutlets, antrechote, tenderloin, striploin, ossobuco, and schnitzel are among the varieties available, as well as charcuterie such as ‘baton sucuk’, sausage, pate, terrine, roastbeef, ribs and beef bacon. These can be both purchased to take home and to have cooked and eat on site.Unfortunately vegetarians won’t find anything but salad and boiled potato. Both local and imported wines, as well as, for dessert, Bostancı’s Yaşar Usta’s famous icecream. The chocolate brought around on a wooden tray after your meal is a must have. They have also made sure to stake a claim in the city’s burger craze by establishing a chain called Dükkan Burger devoted entirely to burgers.