Cafe Istanbul
Turkish restaurant · Wicker Park
2014 W Division St, Chicago, IL 60622
Highlights
Wood-grilled Turkish fare, Cağ kebabı, baklava, Turkish coffee
Wood-grilled Turkish fare, Cağ kebabı, baklava, Turkish coffee
"Things are usually off to a good start at a restaurant when the server puts (free) fresh bread down in front of you. That’s the case at Cafe Istanbul, an upscale Mediterranean place where most things carb-adjacent are made in-house—lahmacun, pita, even the rigatoni with veal sausage. But the main things you should focus on here are the meats. The best way to do this is by ordering the mixed grill that has a bit of everything, including doner, chicken, beef, shrimp, and lamb kebabs with fluffy basmati rice. The space is loud (the kitchen is semi-open, and there’s a TV in the dining room), but white tablecloths and the full bar make it feel nice enough for a celebratory group dinner." - sam faye, adrian kane, john ringor
"Turkish food gets the spotlight at this local favorite with fancy kebobs and more. The service goes beyond a standard shawarma shack and there’s plenty for light meals or dishes that will satisfy the most robust eater. Meat fans will love this place." - Ashok Selvam
"In Wicker Park, Cafe Istanbul has been an oasis for authentic doner kebobs. Meat eaters, in particular, will enjoy the menu. The standard menu is available for the holiday, and the restaurant is open with reservations via OpenTable. They’re open both Christmas Day and Christmas Eve." - Eater Staff
"This prized local hot spot has set a tough-to-beat standard for Turkish food, including wood-grilled lamb, beef, and chicken kebabs. Serious skewer fans may want to opt for the chefs’ mixed grill, a combination of chicken, beef medallions, scallop, shrimp, and doner." - Naomi Waxman
"Inside a Wicker Park strip mall, Cafe Istanbul specializes in wood-grilled fare that skews toward traditional Turkish food. Helmed by a former chef at Roscoe Village’s Turquoise, one of the more unique items is the cag dza kebab. This isn’t a garden variety meat cone, the Reader’s Mike Sula notes. It’s made from lamb stack horizontally and cooked, giving it more of a char than those rotating pieces of meat that are staples at Turkish restaurants. The restaurant, which also has a Lakeview location, is a Jean Banchet Award winner." - Rebecca Holland
