In the exposed kitchen at the back of this cheerful Turkish restaurant, cooks carve lamb from a spit and grill marinated quails for the chef's special bildircin izgara--two tender birds served on fluffy short-grain rice with charred green peppers and onions. The fare is a variation on Mediterranean cuisine: piazola is a dish of grilled lamb chops, chopsis is a kebab of marinated lamb or chicken, and turlu is a stew of eggplant, potatoes, green beans, and carrots cooked in a spiced broth. Huge rounds of homemade flatbread are perfect for scooping up smoky baba ghanoush and hummus. The feta that garnishes the rustic coban salatasi (a salad of roughly chopped tomato, cucumber, green pepper, and red onion tossed in olive oil and red wine vinegar) is creamy and not as salty as at some Greektown eateries. Trays full of homemade desserts look enticing. There's a mostly Turkish crowd here, a good sign, and on Saturdays there's live Turkish music and belly dancing.
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