Meyhouse & Meyhouse Jazz Club
Turkish restaurant · Palo Alto ·
Upscale Turkish eatery with seafood, wood-fired dishes, and jazz
Upscale Turkish eatery with seafood, wood-fired dishes, and jazz
"Chef Omer Artun describes a Mediterranean restaurant that relies on lots of fresh produce and garlic and herbs for seasoning, which are cheap and plentiful in the California summer, but notes the seasonal shift: "as we go into the wintertime, a lot of the tomatoes and so forth come from Mexico," or from hothouses in Canada, he says — a vulnerability to policies such as the recently imposed 17 percent tariff on tomatoes from Mexico." - Jaya Saxena
"A Palo Alto/Sunnyvale restaurant that highlights lakerda—salt-cured Atlantic bonito—served sliced over thick red onion with olive oil, dill, and lemon; the dish is presented with an emphasis on tradition and patience, evoking the meyhane ritual where the quality of lakerda signals the meal to come." - Adam H. Callaghan
"Entrepreneur-turned-restaurateur Omer Artun, who was born in Turkey, brought Meyhouse restaurant to Silicon Valley in mid-2023. The restaurant draws inspiration from Turkish meyhanes and serves a lengthy menu of small plates meant to be enjoyed alongside a glass of wine. It’s a seafood-heavy list and many dishes spend time on the restaurant’s wood-fried grill. Don’t miss the lakerda, a salt-cured bonito dish, and the Turkmen mantisi, a plate of tender dumplings served over tangy garlic yogurt drizzled with paprika butter." - Octavio Peña
"Meyhouse brings the Turkish meyhane experience to Palo Alto. It’s all about pairing drinks with small plates, so dig through the cocktails or wine list (which features selections from Turkey, Georgia, Israel, Armenia, and more) and fill the table with as many dishes as you can handle. Try the Turkmen Mantisi, steamed dumplings served on a bed of garlic yogurt with paprika butter drizzled on top, or the mesquite fire-grilled Galician octopus, served over gambilya fava." - Becky Duffett
"At the year-old Meyhouse in Palo Alto I found a creative, cozy take on manti that aligns with other local Turkish/Mediterranean spots: the dumplings are typically stuffed with lamb or a lamb-and-beef mix and served alongside variations of a dairy sauce and a tomato sauce, with tangy dips meant to tame the richly meaty filling often prepared with lamb fat." - Flora Tsapovsky
