Restaurants & Bars 6

A La Turca

Zach Georgopoulos | Oct 25, 2002 03:25 AM

Ambling up Geary through the Tenderloin, just below Larkin, I noticed A la Turca where a Pakistani restaurant used to be. Never having had Turkish food (to my knowledge, at least), I figured this was as good a place to eat as any, so in I went. Well worth the effort! I started with a bowl of Piyaz -- white beans, tomatoes, red onions, bell pepper, olive oil, topped with parsley. This was brought to the table with some interesting bread, freshly baked, sort of the consistency of focaccia. Pleasant, light way to start a meal. Now, I had ordered the appetizer largely because the young lady behind the counter played down the size of my entree -- one of their Black Sea Pies, ground beef and roasted onion to be exact. As it happens, however, she was wrong and the pie was quite large and hefty -- and a thing of beauty! Basically a small loaf of bread with a glistening oil-brushed crust, baked with a meat/onion filling that was more minced than ground, cut into several pieces diagonally. The crust itself is worth the $3.75, and the meat filling ain't half bad either. I sort of expected the seasonings to be heavier, but I was happy overall. The Piyaz was also $3.75, which seems to be a popular price on their menu. There was a really nice looking rice pudding for dessert -- looked like it was baked in the little clay pots it was served in -- but I was pretty darned full after the meat pie.

Other interesting looking items on the menu (I brought one home) include Grilled Kofte Kebap (ground beef), Beyti Kebap (ground lamb and beef) and Adana Kebap (minced lamb). In fact, they have a veritable cornucopia of Kebaps... Other pies include feta and tomato, chicken mushroom, spinach, and -- inexplicably -- chicken pineapple. Open till midnight, and the menu claims they deliver within a limited area for a minimum order of $15. 869 Geary. Sandwiches and gyros, too -- served on lavash or pita. Wow, they even have a burger on the menu, and fries! OK, I'll stop reading now...

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