"Within five minutes of being in this Turkish spot in Harringay, your table will be adorned with a basket of warm flatbread, glistening with fat and chilli from the grill, as well as a cacik, ezme, grilled onion salad, and a green salad. It’s a spread that anyone would be delighted with, but stopping there would be a sin. Take the lead of the groups around you and smell the wafts coming from the ocakbasi—grilled quails, mounds of lamb liver (a house speciality), and chops should all be on the agenda." - jake missing, rianne shlebak, sinead cranna, heidi lauth beasley