Jan 23
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photo by Yigal Schleifer
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Semolina: Convivial in Kadikoy
6 responses - Posted 02.17.12
The fettuccine is flat and thick, cooked al dente, and the carbonara sauce made with egg yolk and fresh, grated parmesan cheese. Chef Hulya knows what’s what. I order the fettuccine alla puttanesca. Hulya uses real anchovies in the sauce, with capers and red peppers to give it a little kick. ‘Tonight I went with cherry tomatoes,’ she explains. ... continue -
Baylan Pastanesi: A Slice of History
no responses - Posted 02.13.12
The roaring twenties: flappers in the Pera Palas Hotel were dancing the can-can, Art Deco was all the rage, the Turkish Republic was born. Hope, progress and newness double stepped to the beat of Kemal Ataturk’s drum. This was the backdrop to which two Istanbul bakers, Filip and Yorgi, opened a whimsical chapter in the culinary story of the city. ... continue -
Osman’s Truck: Occupy Karakoy
3 responses - Posted 02.06.12
A young man speaking beyond his years, he must have grown up hearing stories of bygone Istanbul when there were woods, shorelines and historic ruins teeming with free spirits and enterprise of all sorts. He stood at the truck’s gate wearing a bright yellow sweater and loudly ordered us a tea from Osman when we stepped into the truck. ... continue -
Join the 1st Kebab Krawl!
1 response - Posted 02.05.12
We're happy to announce that our inaugural Kebab Krawl, a guided group dinner in Istanbul's "Little Urfa" neighborhood, will roll out on Feb. 25. For more information on the Krawl, click here. For reservations, contact us at isteatswalks@gmail.com. continue -
Nuruosmaniye Koftecisi: Landmark Meatballs
no responses - Posted 01.31.12
Delivery orders were called out by the cashier who worked a calculator with one hand and cradled a phone with the other. Behind the cashier, we heard the constant pad of the waiter’s loafers hustling orders up the stairs to the tiny domed dining room above. Logjams of customers coming and going, paying and ordering formed instantly and were ... continue -
Get Ready for the Kebab Krawl!
5 responses - Posted 01.23.12
It’s nighttime in Istanbul’s “Little Urfa.” Follow the wail of the Kurdish Frank Sinatra, Ibrahim Tatlises, blasting from a souped-up vintage Fiat. Puzzle over handwritten Arabic signs in the barbershop windows. Sample the essence of southeast Turkey in the spice shops selling the region’s fiery peppers. And, most of all, marinate in the fragrant smoke that comes from the countless ... continue -
If You Insist: Pandeli?
3 responses - Posted 01.11.12
When I first arrived in Istanbul, there were two things I used to hear about with some consistency: the film Midnight Express, and the restaurant Pandeli (not due to any connection between the two, mind you). Interestingly, as the years have passed and the city has gussied itself up a bit, one hears about both of these cultural touchstones less ... continue
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Semolina: Convivial in Kadikoy
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Istanbul Eats: A Serious Eater's Guide to the City |
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