Final Remarks from Constantinople

So we sat down at this restaurant;



on the corner of Minare Sokak in Beyoglu / Tunel area. I had walked by a number of times and the piles of fresh vegetables in the window were always appealing.



So after being asked 'meat' or 'vegetables' (and answering MEAT, of course), plate upon plate arrived one by one; arugula, parsley and lemon, tomato salad with pomegranate vinegar, scallions and mint...



Then nicely charred and spiced vegetables and an onion-sumak salad...



Then roughly 9 mini lamb şiş kebaps per person!



This array of possibilities allowed for countless permutations. Each combination of meat, grilled vegetables, hot pepper, mint, fresh tomatoes, lemon'd arugula was rolled up in thin, warm bread.




Highly, highly recommended -- encompasses and epitomizes all important factors in a meal; spice, citrus, heat, freshness, variety. Order ayran with it.




Other recommendations enjoyed recently:

1. Antiochia Concept (For Dinner)

Address: Minare Sokak, Asmalimesict
Phone: 212-292-1100
Web: www.antiochiaconcept.com

2. Van Kahvalti Evi (For a top-notch Breakfast)

Address: Defterdar Yokuşu No: 52.A, Cihangir
Telephone: 212-293-6437

Off to the east!

respite from thunder

Still in Greece (in this post, not in real life)...

I chose this little lunch spot as droplets started falling. I heard the hum of a TV and saw an elderly lady in an apron in the back and decided it could not be a bad idea.


The menu was completely in Greek, so the chef's son helped me--I expressed a love for eggplants and a desire for the feta and chili pepper spread I saw up front. So, 70 cents for a glass of chilled white barrel wine was enjoyed while I waited. The channel was soon changed to Greek Idol.



Like most Greek food (I learned) the eggplant came fried with tzatziki, the spread was creamy and spicy, and bread was crunchy and ample. The salad was salad.


It definitely wasn't the most stunning meals of my life (but very enjoyable, just being frank)--I wanted to wipe the oil of the eggplants and was cheesed out by the end. But sitting alone in a restaurant, with mother and son speaking Greek, chuckling at wannabe celebs, the open storefront revealing the thunder storm outside... Lunches like that are just another reason I so enjoy meals.

Sweets

Greek Sweets.

Of course most Baklavah looks good but this was just too honey'd for me.


Bread, cakes, ya know.


Candy.
I didn't buy those sour straws but they appeared in my dream the night that I saw them. There was something in the middle of them. I think I should have bought some.



To the left, a treat that I sometimes enjoy in my own country (Turkey, that is); two thin wafers with nougat and pistachios (or even better, fig paste) sandwiched in between.



All sorts of creamy puffs.



I settled on two (lighter) snacks whose photos aren't so entrancing;
1. a homemade, soft and chewy sesame-honey-almond bar. Delicious. Nice roasted flavor. Good for the bus home, finger-lickin good. There's something I like about eating seeds.
2. a bar made of intensely cooked down apples - think solid apple sauce, studded with almonds. Quite sweet, I found it most pleasurable open-sandwich style on a banana slice.

Thessaloniki, Grease (part I)

The food is Greasy.
Greecey.


If you find yourself in Thessaloniki, a coastal city in Greece, birthplace of my BFF Ataturk and Europe's 1997 "Capital of Culture", you will probably be pretty happy. Or so I suspect. While the city is not overwhelmingly beautiful or exciting, it is undeniably charming, manageable, walkable, and wrought with history (a byzantine church hides around every corner). It is also wrought with some pretty delicious food.


So, if you find yourself in the port area of Thessa, find this street where it meets the shore.


Look to the right and see this restaurant. Looks less than desirable, but I thought an image would be good.




I grabbed a table on the side street, partially shaded. No menu. I asked for some fried cod, a tomato salad and a beer.



These came promptly and the fish arrived soon after on a piece of paper.




Thick, crunchy/chewy crust, oily for sure but housed inside was warm, tender, moist, meaty cod.



I usually would have doused this in vinegar, red pepper flakes or anything if I'd be given it--it was nice to just enjoy it as it was, with onions from the salad and a cold beer (not Efes, finally!) to wash it down. And a long walk to follow.

Perfect first lunch.