Feb 08
Monday
48 Hours in Istanbul: An Eater’s Guide
(Editor’s Note: The New York Times’ travel section recently ran a “36 Hours in Istanbul” feature that was low on good eating suggestions. Prompted by the Times piece, today’s post is a food-centric “48 Hours in Istanbul” guide we prepared a few months ago for a local magazine.)
Day One: Turkey’s Regional Flavors in Beyoglu
Breakfast: Van Kahvalti Evi in Cihangir
In the city of Van, not far from Turkey’s border with Iran, breakfast has been turned into serious business: the town is filled with dozens of Kahvaltı Salonu’s – breakfast salons – that serve a dizzying assortment of farm fresh breakfast items day and night. Continue…
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Beans: An Investigative Report
1 response - Posted 12.31.09
(Editor's Note: In honor of New Year's Day, we are rerunning this feature, which was originally posted in April of this year. Happy New Year to all our readers and keep coming back for more in 2010!) Until visiting some of Istanbul’s shrines to the baked bean, we generally regarded the ...continue
1 response - Posted 12.31.09
(Editor's Note: In honor of New Year's Day, we are rerunning this feature, which was originally posted in April of this year. Happy New Year to all our readers and keep coming back for more in 2010!) Until visiting some of Istanbul’s shrines to the baked bean, we generally regarded the ...continue
Vonali Celal: Some Hope for Sultanahmet Diners?
5 responses - Posted 06.08.09
The Sultanahmet area is a bit like Istanbul’s culinary black hole: it may be home to the city’s historical treasures, but most of its restaurants are monuments to mediocrity. That said, we’re always on the lookout for places that might redeem the area’s dismal dining scene, especially since so many ...continue
5 responses - Posted 06.08.09
The Sultanahmet area is a bit like Istanbul’s culinary black hole: it may be home to the city’s historical treasures, but most of its restaurants are monuments to mediocrity. That said, we’re always on the lookout for places that might redeem the area’s dismal dining scene, especially since so many ...continue
Şimşek Pide Salonu: It’s Better with Butter
7 responses - Posted 05.08.09
Turkey’s take on the pizza comes in two distinct varieties. There’s the Arabesque lahmacun, a round, ultra thin-crusted snack topped with a shmear of finely ground meat and seasoning. Then there’s pide, a more substantial canoe-shaped creation that’s a specialty of Turkey’s Black Sea region. continue
7 responses - Posted 05.08.09
Turkey’s take on the pizza comes in two distinct varieties. There’s the Arabesque lahmacun, a round, ultra thin-crusted snack topped with a shmear of finely ground meat and seasoning. Then there’s pide, a more substantial canoe-shaped creation that’s a specialty of Turkey’s Black Sea region. continue
Pera Sisore: Black Sea Magic
no responses - Posted 04.06.09
At first glance, with its steam table covered with pots of ready-made grub, Pera Sisore may look like any one of those quickie lunch spots found throughout Turkey. But there’s a difference – someone here is cooking up some serious Black Sea magic in the kitchen. The Black Sea area is ...continue
no responses - Posted 04.06.09
At first glance, with its steam table covered with pots of ready-made grub, Pera Sisore may look like any one of those quickie lunch spots found throughout Turkey. But there’s a difference – someone here is cooking up some serious Black Sea magic in the kitchen. The Black Sea area is ...continue
Istanbul Eats: A Serious Eater's Guide to the City |
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