Where Chefs Go: Istanbul
"Of all the kebabs in the city, 'for sure the best [he's] ever had' was at Adana Ocakbaşi. Here, dishes are cooked by one man over an open fire, seasoned with a spice mix of Aleppo, dried herbs, sumac and salt, and served with flatbread, a sour yogurt, grilled tomatoes, raw onion and parsley." - Marguerite Imbert
