Bon Appétit Magazine

"Definitely don’t miss the hünkar beğendi, a hearty dish of falling-off-the-bone-tender lamb shank served atop a velvety eggplant-enriched béchamel in a shiny Turkish copper pot."

Alan Richman

"I particularly love the Big Three of Mediterranean spreads—Baba ghanoush (smoked eggplant), hummus (chickpeas and tahini), and tzatziki (yogurt with cucumbers), served with continually replenished warm bread."

Nevin Martell

"A selection of spreads, such as smoky baba ghanoush, always go over well."

Ann Limpert

"Don’t miss: Baba ghanoush."

Kevin Hsu

"The taste, however, was anything but standard. This was one of best tartars I've had in a while, and I really enjoyed how the tang of the mint and astringency of radish offset the weight of the beef."

Nicole Thompson

"I was SHOCKED I liked this. It's minced, raw beef. The seasoning on it is very good and you eat it on pita chips."

Kim Vu

"A fairly light but still sumptuous bite that tasted every bit like a fresh bite of Mediterranean goodness."

Kizi N'Kodia

"The Kibbeh Nayeh which was a ground beef tartare was SO SO GOOD!"

Cindy Hui

"There is always that disclaimer to keep in mind about eating raw meats, but we were feeling adventurous that evening. It was so delicious. The seasoning and flavors were superb."

Jessica Weinberg

"We started with some house-made hummus and babaganoush. We ate these with their house-made pita bread. We literally licked the bowls clean!"