Hamdi

Hamdi - Review - Fremont - Seattle - The Infatuation

"Hamdi started off as a pop-up that supplied hungry brewery-goers with Turkish dishes like kokorec and lamb kebabs cooked over a wood-fired grill. It’s no surprise, then, that they’ve made a large open grill the centerpiece of their upscale restaurant in Ballard. You’ll see plenty of meat getting seared here, and the servers may encourage you to order one of the restaurant’s touted dry-aged steaks. But you’re better off focusing on the mezze, like a tasty garlicky celery root dip with chunks of dried figs that cuts through the tangy yogurt. Or a refreshing watermelon salad speckled with pungent spices and salty Tulum cheese. Even with a scaled-down order, you’ll still get a show. Hamdi is lively and loud, both from the busy kitchen and the sounds of guests having a nice night out at candle-lit tables. It’s a good idea to snag a reservation at the curved chef’s counter. They’re the best seats in the house, with an entertaining front-row view of the commotion happening over the blazing flames—though be warned you might leave smelling like a campfire. With very small portions (and high price tags), we wouldn't recommend coming here to have a feast with a big group. But for a date night, special occasion, or catch-up session with an old friend, Hamdi gets the job done. Food Rundown Mangal Ekmek You’ll want to order this char-marked sourdough served with herby olive oil and use it as a utensil to sop up juices from other dishes. photo credit: Kayla Sager-Riley Kereviz This dip is one of the best things at Hamdi. The yogurt has an intense flavor after being smoked for six hours, and the celery root is chopped so finely it almost has a meaty texture. Lots of garlic and crunch are happening here too, and you’ll want to scoop it all up on some of that aforementioned sourdough. photo credit: Kayla Sager-Riley Karpuz We want more of this kind of salad in this world—it’s salty, sweet (from big hunks of watermelon), and reminiscent of summer. photo credit: Kayla Sager-Riley Pide This dough boat tries to do too much. The middle is stacked with tons of heavy filling like melty white cheese and parsnips in pickled, pureed, and fried form. But it ends up just being floppy, bland, and hard to eat. photo credit: Kayla Sager-Riley Turk-Bone Hamdi’s steak offering changes nightly and costs upwards of $100. But for the amount of time it takes to prepare, the lack of sides, and the fact that the meat is really nothing outstanding, it’s not worth the wait. photo credit: Kayla Sager-Riley" - Kayla Sager-Riley