Description
No, not pita. It's pide. The rounds that come from this kitchen are a little thicker than traditional pita bread, and they don’t open into perfect pockets, but they are no less delicious. They come out by the basketful to be used as utensils for scooping up smooth hummus, savory yogurt and other salads, or simply to be enjoyed on their own with a little olive oil. Many of the dishes here have a Turkish twist, but you’ll recognize them all if you’re used to eating Middle Eastern food. Even if you don’t know your way around a dolma, the stuffed grape leaves are delicious. Try the kebabs fired over a coal grill, or the whole branzino in which the kitchen's simple techniques and honest cooking really shine.
