Turquaz in SoMa thrives on takeout, but you should stay a while - Review - San Francisco - The Infatuation

"Turquaz has its takeout operation nailed down, but to get the most out of the counter-service restaurant and bakery in SoMa, you should take your time. Most dishes from the kitchen menu deserve to be eaten as soon as they come out of the kitchen, rather than after a bumpy Muni ride home. Focus on the steaming hot chicken and adana kebabs, which wade in their own juices. Similarly, the deflated-football-sized lahmacun should be eaten quickly before it gets soggy (though it probably won’t last that long). video credit: Patrick Wong video credit: Patrick Wong video credit: Patrick Wong video credit: Patrick Wong Pause Unmute Thankfully, Turquaz makes it easy to linger. Settle into one of the many wicker chairs, perhaps in a sunlit alcove or in front of the decorative fireplace, where you can take in the wall of Antiques Roadshow-worthy china. Then, when you’re ready, make your way over to the pastry case on the bakery side of the room. We always go for the milky pistachio baklava and the malaga cake that’s smuggling an entire banana inside itself. Leaving with a to-go box isn’t a bad idea, but you’ll be glad you gave yourself the time to let the meal unfold. Food Rundown Meze Trio There are nine different mezes to choose from and they’re all solid. Our favorites are the eggplant yogurt and carrot tarator. The one thing preventing this from being a strong recommendation is the cold and dry pita. photo credit: Patrick Wong Lahmacun The puffy, chewy bread is smeared with a thin coating of slightly spicy minced meat. If you’re like us, you’ll find yourself tearing off pieces even as you proclaim you’re “so full.” photo credit: Patrick Wong Chicken Kebap A fantastic entree. Every chunk of meat is juicy and barely requires chewing. Get this with the slightly spicy bulgur. PlayMute video credit: Patrick Wong Adana Kebap Rich and fatty—when we’re looking for something a bit more indulgent than the chicken kebap, this is our first choice. The hand-mincing of the meat also gives every bite its own personality: some that eat like meat marshmallows, while others are firm and fight back a bit. photo credit: Patrick Wong Turquaz Pistachio Kebap Similar to the adana kebap, with the addition of minced pistachio in the meat. We can barely taste or feel the nuts. At an extra five dollars, we’d stick with the adana. photo credit: Patrick Wong Malaga No notes on this cake. The chocolate cake base is moist, while the thick frosting that encases the banana doesn’t overpower the fruit’s flavor. This is something we have to order on every visit. PlayMute Mosaic Cake We prefer the malaga, but this is still a great choice for those who believe desserts require chocolate. The somewhat dense, no-bake cake is offset by bits of crunchy biscuits. photo credit: Patrick Wong Sütlaç This dessert has the consistency of melted ice cream and is filled with tender grains of rice. In terms of our favorite desserts on the menu, this is a close second to the malaga. PlayMute video credit: Patrick Wong Milky Pistachio Baklava Because this version has been soaked in milk, the bottom is creamy while the top layers are still flaky. At $4 for a bite-size square, it’s not the most cost-effective dessert here, but worth trying at least once. photo credit: Patrick Wong" - Patrick Wong