"The humble eatery may not hold the cachet of neighbors Bosphorous, Christini’s, Domu, or Bartaco, but as a kebaberia, it more than holds its own. Owner Rafat Hamdeh knows his rice and the vermicelli-streaked long grains complement and augment already flavorful kafta kebab, shish tawook and rack of lamb. Traditional starters are all worthy but consider crunchy fattoush salad and pizza-like safiha for a change. Baklava is served cold, but Turkish coffee is properly steaming." - Faiyaz Kara
