Time Out says
Escale (meaning “stopover” in French) is the Kanyon outpost of Yücel-Gülin Özalp and Anıl Toroslu, the same people behind Topaz and Colonie. They once again chose to work with industrial designer Koray Özgen on the venue, and the result is nothing short of impressive. The low ceiling is offset with glass globe-shaped lighting and hexagonal symbols overhead, and wooden barrels form the walls of the cellar. The entrance is also designed like a terminal gate to highlight the restaurant’s intention to be a place where people stop.
Escale actually looks as if it comprises two separate restaurants: a livelier entrance section and a decorous fine-dining section, white tablecloths and all.
Despite their well-done crust, the beef cheeks are as tender as can be. We can also recommend the cold cuts to those looking for a shareable starter. The white chocolate soup is closer to fondue yet still manages to feel light when topped with raspberry sorbet and cocoa crumble. As for Escale’s cocktails, all you need to know to assess their quality is that Lucca’s veteran barmen Cevat Yıldırım is behind the bar.
Manager Anıl Toroslu admits that the fine-dining section might seem a bit daunting, but there’s plenty of fun to be had at Escale. Even as he’s meticulously going over each detail, Koray Özgen makes time to stop and say, “We’re just having fun.” And it’s likely that you will, too.