Garo’s

Menemene Mh., 83. Sk, Göltürkbükü • (0252) 377 6171

Garos-Turkbuku2

While Garo’s got the short end of the stick in terms of location in Turkbuku, they make up for it in mezes (Turkish small plates). Some of the best in town. The best of the bunch easily being the grilled octopus. They also do a nice zucchini blossom dolma and the levrek in mustard sauce (basically a branzino ceviche brined in mustard as opposed to citrus).

Others that make nice complements, but aren’t exactly the belles of the ball would be the mash with yogurt, the fresh feta and kovun (honeydew melon), the seaweed with garlic and the spicy red pepper and eggplant thing.

And then there’s the grilled whole fish, which you can choose right from the case. Usually we do as the locals and stick with levrek, but another solid choice is the laos. Skip the swordfish kebab. Although it’s perfectly cooked, it’s woefully shy on seasoning. But the net, net is that these guys know their fish, so whichever looks better and is size appropriate to your party, you really can’t miss here. It’s always fresh and always cooked to perfection.

While you’re busy getting your Turkish on, you might as well go all in and get yourself some raki (anise booze) to go with the meal. Most places serve Yeni or Tekirdag. But if you want to really pamper yourself, ask for Ala. It’s a very smooth, higher end, higher priced raki and it’s worth it. So smooth you can almost hear Sade singing with every sip. Well, that or you’re getting drunk because it goes down too damn easy.

Last but not least, dessert. Whatever you do, do NOT get the “homemade” baklava. It is embarrassingly bad. I’ve had better at airport restaurants and food courts. “Homemade” is apparently the dead giveaway, meaning AKA not made with filo dough. Meaning bok (shit). Better to stick with the pumpkin dessert when in season. It’s not amazing either, but it’s a solid good.

As for service, while friendly, it has trended a tad toward the snootier and snootier side as Turkbuku becomes more and more posh over the years. But compared to New York, they still have a long way to go.

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Pera

303 Madison Ave. New York, NY 10017(212) 878-6301peranyc.com

calamari-fried-1

The stars are primarily for the food. The service is actually hit and miss. First time we went it was pretty slow. And by slow, I mean if we didn’t ask for things to be sped along, we’d still probably be there. But the second time we went it was as though they remembered us and redeemed themselves in spades. Hard to say until I go a third time for the tie-breaker.

As for the decor, it’s nice. Simple and elegant, but nothing too lavish either. And the crowd seems to be more business than pleasure. But VERY packed regardless. Not an open table in the place at 6:30pm on a Tuesday.

But forget about all of that, because the moment the bread hits the table, Pera shines. What I mean by that is the bread is like nothing you’ve ever had. Akin to a souffle, it is light and airy and served with crumbled feta that literally melts into the steam of the bread.

The dolma (stuffed grape leaves) are also solid. Made turkish style with currants, the way I like them.

And the dates wrapped in pastirma (Turkish sopressata) were also pretty awesome.

But then, the dark horse rode in. The fried calamari. A dish I’m seldom a fan of, so much so, that when my wife wanted to order it, I rolled my eyes. Well, I wound up eating a lot of crow on this one. And a ton of calamari along with it. It was easily the best I’ve ever had. By a wide margin. Served with hot peppers, chives and sucuk (spicy sausage).

Then for entrees, I had the Lamb Adana, which was solid. But nothing better than it is at other Turkish haunts in the city. That said if you’re craving lamb, I would skip it and go for the lamb “tacos.” HIGHLY recommend. Can’t decide which is more amazing, those or the fried calamari.

Also worthy of note, the salmon entree was excellent, especially considering it’s not a Turkish fish.

Now for the only two misses: I found the okra entree to be a touch bland. And for dessert, the chocolate volcano was just okay- shoulda gone with the Baklava. And I will… Next time.

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