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Inside Fatih Karadeniz Pidecisi, nothing could be heard over the crunch and crackle of fresh pide being torn open and chomped down on. Still, the man across the table from us spoke in a low, conspiratorial whisper: “There are some very well-known businessmen sitting at that table by the window. They all come here,” he said.
It seemed to us that everyone in the crowded little dining room was well-known, at least among themselves. They greeted one another with a handshake, backslap and an “afiyet olsun.” While waiting for their pide to arrive, they barked commands into their cellphones and related workday anecdotes to the rest of the table. This place felt like the antechamber of many a local businessman’s office, with a twist: superb Karadeniz pidesi, or Black Sea-style pide.
The rest of this archived review can be found on CulinaryBackstreets.com, here [2].
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