Turkish Kitchen place looks more like one of those trendy, newfangled sushi bars - shiny surfaces, bright colors, sleek lines - than a restaurant offering traditional Turkish fare, but one look at the clientele, heavily Turkish and Greek, confirms its bona fides. And if that weren't reason enough to visit, there are, of course, the exceptional food and attentive service. Those keen on small plates will enjoy the extensive menu of hot and cold
mezes. The cold list includes several variations of eggplant and house-made yogurt with cucumber. And the hot appetizers include pan-fried calf's liver served with onion and parsley mix and poached beef dumplings with garlic yogurt sauce (both favorites of former
The New York Times food critic Frank Bruni). Grilled chicken, baked lamb shank and whole grilled sea bass populate the entrée list. Desserts include the typically mouth-watering, honey-drenched, pistachio-crusted pastries for which the Turks are known. "There's a hint of the bordello - blood-red walls, Anatolian brass trinkets-in the tastefully shagadelic setting for regional meze and mains. (The lovestruck can request a secluded balcony table.)
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Time Out New York"Above all, it has extremely appealing food that represents a welcome change of pace from French, Italian or Spanish, the Mediterranean cuisines that tend to draw more attention and respect."
- Frank Bruni,
The New York Times, Sept. 17, 2004
Zagat 2013: 22 food rating (very good to excellent) Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly. Sun brunch 11 am-3 pm.
ADDRESS
386 3rd Ave,
(bet 27th and 28th Sts) ,
New York, NY 10016
LOCALEATS AWARDS
Top 100 Restaurant
Best Turkish in New York
WHAT WE SAY
Turkish Kitchen place looks more like one of those trendy, newfangled sushi bars - shiny surfaces, bright colors, sleek lines - than a restaurant offering traditional Turkish fare, but one look at the clientele, heavily Turkish and Greek, confirms its bona fides. And if that weren't reason enough to visit, there are, of course, the exceptional food and attentive service. Those keen on small plates will enjoy the extensive menu of hot and cold
mezes. The cold list includes several variations of eggplant and house-made yogurt with cucumber. And the hot appetizers include pan-fried calf's liver served with onion and parsley mix and poached beef dumplings with garlic yogurt sauce (both favorites of former
The New York Times food critic Frank Bruni). Grilled chicken, baked lamb shank and whole grilled sea bass populate the entrée list. Desserts include the typically mouth-watering, honey-drenched, pistachio-crusted pastries for which the Turks are known.
WHAT THEY SAY
"There's a hint of the bordello - blood-red walls, Anatolian brass trinkets-in the tastefully shagadelic setting for regional meze and mains. (The lovestruck can request a secluded balcony table.)
-
Time Out New York"Above all, it has extremely appealing food that represents a welcome change of pace from French, Italian or Spanish, the Mediterranean cuisines that tend to draw more attention and respect."
- Frank Bruni,
The New York Times, Sept. 17, 2004
Zagat 2013: 22 food rating (very good to excellent)
ADDITIONAL INFO
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly. Sun brunch 11 am-3 pm.