"With the first Tas restaurant having opened on The Cut in 1999, the group has since opened a small chain of restaurants, most of which are within a stone’s throw of the original. Continuing to focus on Anatolian cuisine, Tas Pide is particularly special, focussing on freshly baked Turkish pide with a variety of toppings. Highlights include the sucuklu pide crowned with garlicky beef sausage and peppers, or the vegetarian mantarli ispanakli pide with spinach, mushrooms, peas and leeks, both served with an optional egg on top for an extra flourish of decadence. Elsewhere, a good selection of grilled dishes from the mangal are also available alongside traditional Anatolian casseroles and both hot and cold meze staples." - Jonathan Hatchman
