Time Out says
Don’t be surprised if you see fewer white-collar workers vying for tables at top-floor restaurants in Kanyon at lunchtime these days. They’re all heading downstairs to grab a quick bite in cardboard bowls at Tazele, the new restaurant by Yeni Lokanta chef Civan Er. The eatery aims to serve fresh food in a matter of minutes, with a menu that includes three main courses and a salad. Er brought over Yeni Lokanta’s most popular dish, the dried eggplant mantı, and made it the star of Tazele’s menu as well, though you’ll also find the regular meat-filled variety. The other main course is ıslama tavuk, a flavorful chicken dish served with a mildly spicy yogurt sauce and pickles. To further drive home the point of fast, healthy food, Er purposefully kept the décor stark – all you’ll see is a bar table and İznik tiles – so that people wouldn’t be tempted to lounge around after lunch.