Nusr-et Steak House
Time Out says
A favourite among fans of Etiler’s Günaydın, Nusr-et Steak House obviously hasn’t deviated from its meat-heavy menu despite having separated from Günaydın. Before taking a seat at your table you should look in the showcase near the grill, where you can see details such as where the meat is from, and when it was cut. The meats here have specific names, exclusive to Nusr-et such as ‘lokum’ (Turkish delight) and ‘ceviz’ (walnut). The three-dimensional Nusr-et köfte (meatballs), hamburger, lokum and ceviz are among favourites. To accompany your meat you can order fries, spinach puree, or piyaz (dried beans, onions, parsley salad). We particularly recommend the fries. The meat used is only from the Maramra region. The décor is timber-heavy as is typical to most steakhouses. Behind the showcase displaying the meat is the open kitchen which is always visible. In the afternoon, during work hours or at night- the restaurant is full at all hours of the day, so it’s advisable to call before going.