The menu pulls from Turkey, Greece and Lebanon, but its heart is Turkish, with red lentils imported from Türkiye for the soup and a long list of kebabs grilled to order: marinated chicken, ribeye beef in 6- to 7-ounce skewers, the famous Adana of ground lamb and red pepper, kofte, and the Beyti, hand-chopped lamb shoulder wrapped in flatbread with yogurt and butter sauce. Doner comes off a vertical rotisserie in beef or marinated chicken thigh, and the Turkish Iskender piles it on buttered, toasted bread under house tomato sauce with a big side of yogurt. Can't decide? The Mix Plate fits six meats on one plate for $30.99.
The meze case is worth a detour of its own: smoky Turkish eggplant dip, spicy ezme with walnuts, a pink beet-and-yogurt dip called Pink Sultan, dolma, crispy cheese cigar rolls and spinach pies, and there's even iskembe, the traditional tripe soup, for the brave. Vegetarians do well, too, with a falafel plate and imam bayildi, eggplant stuffed and simmered in olive oil. The weekday lunch specials, 11am to 3pm, are the value play, led by a $16.99 combination plate. Open daily 11am to 9pm, with online ordering through Toast.
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