A recent article in one of Turkey’s English-language newspapers, describing plans by Mey İçki, Turkey’s largest producer of raki, to introduce the anise-flavored liquor to Europe, left us both steamed and amused. As part of its efforts to promote the consumption of raki, it appears the company – along with an outfit called the Tourism Research Association (TURAD) – has gone into the lab and come up with something called the “modern meyhane.” In fact, the two have already opened up one of these newfangled taverns, a focus-group tested spot in Beyoglu called Safi Meyhane, which promises on its website that it was designed to be “compatible with international norms.” We almost choked on our leblebi when we read that. “International norms”?? Is this what we’ve come to, that this most Turkish of institutions, the meyhane, now needs to conform to “international” standards? Good grief. Continue…
We are very proud to announce that we have been voted "Best Culinary Travel Blog" in Saveur Magazine's third annual Best Food Blog Awards competition. The competition was stiff and we were honored just to be included ...
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Vahap Usta pulled a pair of reading glasses from the inside pocket of a snug dinner jacket and sifted through a stack of newspaper clippings. Here was a full spread from a major daily paper proclaiming him ...
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Istanbul's Princes' Islands, a lovely archipelago just off the city's Asian shore, offer what we believe to be the best travel bargain anywhere in the world. Whenever we're in need of a vacation but can't afford the ...
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Six months ago we were very concerned to see one of our favorite burger joints, Mano Burger, closed down. The workers gutting the place told us there was financial trouble. Someone else said they’d opened up shop ...
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Turns out New Yorkers are only now discovering what Turks have known for eons: that the humble anchovy is absolutely delicious (particularly when lightly coated in flour or cornmeal and fried). As an article in today's New ...
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In the world of chicken breast pudding (a traditional Turkish dessert made with thickened milk and thin strands of poached poultry), elasticity is the quality that the confection is judged upon above all else. Tucking into a ...
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(Editor's Note: In the midst of the excitement over our recent Saveur Magazine "Best Food Blog" nomination, we forgot to properly mark Istanbul Eats' third anniversary. In honor of the occasion, we are rerunning our first post, ...
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(Editor’s Note: This is the third installment of our newest feature, “Supermarket Cellars,” which aims to uncover those drinkable Turkish wines that won’t kill your budget or, let’s face it, you. In charge of this mission is ...
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Dear Istanbul Eats:
In September I will be going to Europe for the first time and have decided to throw in a visit to Istanbul at the end of the trip. I'm a student and so my budget ...
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Boatspotting on the Bosphorus is a favorite pastime for those lucky enough to have windows with the right view. On any given weekend afternoon on the busy straits that divide this city, the ship and boat traffic ...
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A recent article in one of Turkey’s English-language newspapers, describing plans by Mey İçki, Turkey’s largest producer of raki, to introduce the anise-flavored liquor to Europe, left us both steamed and amused. As part of its efforts to promote the consumption of raki, it appears the company – along with an outfit called the Tourism Research Association (TURAD) – has ...
continue
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