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Sleek and chic, this glass-wrapped Turkish spot supports the notion that style and value can coexist. An expanded dining room—with Brazilian-cherry floors and Turkish tile—makes it easier to get a table on weekend nights. And newcomers on the menu of mezze and bigger plates widen the culinary possibilities.
Among them is a lineup of vegetable starters cooked with plenty of olive oil—okra flecked with tomato and onion is especially good. Another addition, hunkar beyendi marries smoky eggplant purée with tender lamb. Don’t overlook old favorites such as feta-filled sigara borek, the eggplant-and-tomato dish called imam bayaldi, and Iskender kebab, a mash-up of pita, tomato, yogurt, and doner kebab.
Also good: Pide, a pizza-like dish with feta, parsley, and a fried egg in boat-shaped dough; whole lamb from the wood-fired oven (Thursday only); the lamb-and-hot-pepper pie known as lamejun; kazan dibi, a caramelized rice pudding.
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