got lucky to sit at the chef’s counter last week, which i highly recommend if you can snag it. very cool that fatih tutak was expediting, and served us one of the outstanding dishes himself. service was fantastic without being stuffy or high-pressure. some real standouts were the eggplant with caviar, dry aged beef manti (chef’s mother’s recipe), tuna and sea bream in a bright, delicious broth, and an extra special chicken broth welcomer with crispy chicken skin that was so satisfying i could eat a bucket of it. the attention to staying true to turkish flavors and ingredients really came through, even in a setting farrrrr different from the kokoreç and dürüm stands throughout the city.
we were also pleasantly surprised by the kitchen tour at the end, where there were several small treats and a delightful coffee cocktail waiting. such a fun touch!
sorry for my crappy photos, i tried to capture quick and not be super douchey about it 🥴
by souphead1