A La Turca

"This Turkish spot in the Tenderloin is big enough to do a Biles II in, so you can always count on it for a last-minute group dinner. Anything involving bread is a good bet here: the chicken beyti drowned in tomato sauce and wrapped in chewy lavash is a hit, as is the spinach and cheese pide with crisp edges and gooey mozzarella in the middle. And no meal would be complete without the cold appetizer plate loaded with baba ghanouj, dolma, hummus, and other dippables. " - ricky rodriguez, patrick wong, julia chen 1

"This Tenderloin spot is perhaps the best known Turkish restaurant in the city, and for good reason. The menu is fresh and full of authentic dishes that are often made by hand, including pide, the popular Turkish pizza equivalent. Their lentil soup, served with homemade bread, is a menu standout." - Dianne de Guzman, Eater Staff

"A La Turca is spacious, welcoming, and reasonably priced—all words you want to hear if you’re looking for a quick bite, or a casual dinner that will allow you to be in bed by 10pm and won’t completely empty your wallet. This spot in the Tenderloin also turns out some of the best Turkish food in the city. The space is straightforward yet mildly eclectic with faux rock walls, a giant city mural, and a TV that’ll probably be playing jazz piano tunes. The long menu is a mix of cold and hot mezzes, sandwiches, soups (the lentil is a standout), kebaps plates, and a great selection of housemade pides. The only problem you’ll have is determining how much to order, because everything is great. Here’s what we’d do: Go for a few starters like the spicy ezme, the crispy lahmacun with ground meat, and several big dishes like the lamb, beef, and chicken combo plate with rice and side salad. Of course, one of the pides must be on the table every time—they’re fluffy and perfect. Food Rundown Ezme This version of the red pepper, tomato, and walnut dip is actually on the spicier side. It’s also a bit thinner than we’re used to, but we have no complaints. Definitely a winner. photo credit: Carly Hackbarth Lentil Soup The lentil soup is also thinner than what you’d expect. It’s light and very herby, and you should definitely add the squeeze of lime. Housemade bread comes on the side. photo credit: Carly Hackbarth Lahmacun The perfectly balanced ground meat-topped flatbread is crispy but not overly crispy—it won’t shatter when you layer on sliced pickled onions, tomatoes, and lettuce, which you should do before you roll up the whole thing and take a bite. photo credit: Carly Hackbarth Spinach & Cheese Pide The housemade bread is not over done, holds its shape when you pick it up, and comes topped with gooey mozzarella and feta. Get this. Combo Plate A plate that subscribes to the ethos of abundance. This one is overflowing with tender lamb, beef, and chicken, and has a ton of orzo-filled rice and refreshing greens on the side." - Lani Conway

"Ubiquitous “Mediterranean” restaurants are a dime a dozen in San Francisco, but there are precious few real deal Turkish eateries. A La Turca is one, and its flavorful iterations of Turkish must-tries like ezme (spicy red pepper and walnut dip) and kofte (heavily spiced lamb and beef meatballs) are well worth the trip. The real standouts here, though, feature its homemade dough — start with the lahmacun, a crepe-thin flatbread topped with ground meat, peppers, and tomatoes and proceed to the pide (pronounced pea-deh), calzone-like beauties made with fresh dough and loaded with toppings like spinach, feta, or doner kebab. Occasionally, they’ll serve manti — meat-filled small dumplings topped with yogurt — on special." - Paolo Bicchieri, Eater Staff