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While chef Orhan Yegen has run numerous Turkish restaurants before, Lokanta is our favorite by far. From soups and stews to braises and a butternut squash dessert, you get a taste of Turkish food not often found in New York. Everything seems simple but tastes soulful. The kelle paca, a boiled sheep’s head, may sound daunting but is worth every bite. Everything from the salads to the desserts are done well and makes you feel like you’ve found that gem of a restaurant in Istanbul.