Description
You might as well be in Constantinople at this Turkish restaurant, whose only drawback is bright lighting throughout. The homemade bread goes great with any of the eggplant appetizers, which include two purees and two concoctions featuring fried slices. Among the hot appetizers, choose the cubed and spiced calves' liver or the feta-stuffed pastry flutes called sigara boregi. Whole fish are unfailingly fresh and competently grilled, and while the lamb doner is on the dry side, it's perfect in Iskender kebab, wherein it's gobbed with yogurt and tomato sauce and tenderly laid over toasted buttered pita bread.
