There's a lot of promise in Efendi's selection of cold appetizers, hot entrees, and doner. Everything is obviously made freshly and with great care. It's not until you sit down that you realize that you're in some bizarro world of restaurant service.
It's hard to pindown but there's just a lot of confusion and mistimings going on. Mr. Yegen is obviously a passionate man but he just needs to focus on the details and staff training a bit more.
Of the cold appetizers (3.50 each) tarama excels in an intensely good burst of fishiness. The house made yogurt with pureed carrots is pretty irresistable as well. Giant white bean stew, and sauteed leeks left me flat though.
Doner (9.50) is considered an entree and comes with some really insipid rice and a couple of tasteless fried potato cubes. The meat was aggresively spiced and was salty enough to keep me coming back for more. Everything skewed to the highly salted end of the salinity scale. A spinach and ground beef concoction was like health food without the healthfulness. It managed to be greasy, salty yet of totally uninteresting flavor.
It all adds up rather quickly for an informal take out restaurant. You can easily spend 20 dollars if you're the sampling type. My strategy would be to order a cold appetizer, a doner sandwich and get it to go to avoid the flakey staff.