"Chef Vural Aydogan and team work out of a glass-walled kiosk, dressed up with blue-and-white tile. The menu is an enticing offering of breakfast fare, that support Turkish mezzes, manti, and savory pastries like borek." - The MICHELIN Guide
"Chef Vural Aydogan and team work out of a glass-walled kiosk, dressed up with blue-and-white tile. The menu is an enticing offering of breakfast fare, that support Turkish mezzes, manti, and savory pastries like borek." - The MICHELIN Guide