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Manhattan Dinner

Dinner at Turkuaz (new Turkisk on UWS)


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Dinner at Turkuaz (new Turkisk on UWS)

Alan Divack | Jul 4, 2000 07:46 PM

I ate dinner with my son at Turkuaz (100th and Broadway) last week, and we had a very good meal. They serve fresh pide, a flat bread about 1 inch thick. It is very good, soft rather than coarse, a bit salty and swet at the same time, and they served it with a dip that looked like tarama, but was actually garlicky sauteed grated carrots in yoghurt -- yummy.

The piyaz, a bean salad with parseley, was ok, but not much more than that. Not enough parsely, and no special zing in the dressing. (At its best, it is almost like a tabouli made with beans instead of bulgar.) A chopped chicken kebab was very good,smoky and herby. Best of all was a fresh baked bread stuffed with basturma. The dough was thin, supple, and tasted of the fire of the oven without being scorched. It was stuffed with basturma, a Turkish cross between pastrami , prosciuotto and breasaola, with very funky spicing. It made me want to go back for more of the breads.

The waitstaff is very helpful, and a bit discombobulated. They dress in "traditional" dress, which I often think of as a bad sign for the food, though it was not the case here. It is much more of a burden for the waitresses than the waiters -- I often wondered if they could see what they were doing.

On the whole, though, well worth the visit and a very good addition to the neighborhood.

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