I think Gordito explained himself well. I think what he meant by a 'California feeling,' has nothing to do with Turkish food per se. Years ago, a style of cooking sprung up in California that was epitomized by a restaurant like Chez Panisse - also places found in the Napa Valley - an attempt to use in-season produce, lighter meals, locally sourced etc.
It sounds like what's happened in the UK, too! :-)