Oklava Pastries (Not for Retail)
Food manufacturer · Prince William County ·
Offers wedding cakes, tarts, cheesecakes, and Turkish pastries
Offers wedding cakes, tarts, cheesecakes, and Turkish pastries
"An early example of a restaurant that has already dropped the discretionary service charge, helping to set a precedent in a wider push among some operators to remove the fee." - Adam Coghlan
"A modern Turkish grill and bakery that will remove the optional 12.5% service charge and incorporate it into dish prices so staff wages can be guaranteed rather than funded through pooled tips. Owner Selin Kiazim said the furlough scheme revealed the problem—her employees saw about a 50% pay cut when tronc payments were excluded—and described the service charge as effectively compulsory for the business even if optional for guests. The shift aims to present an all-inclusive menu price that sustains a healthy restaurant and ensures staff are paid what they deserve, with owners absorbing extra costs and staff accepting a small tax impact in exchange for wage security." - Adam Coghlan
"A Turkish-inspired pide recipe that emphasizes a crisp, canoe-shaped flatbread filled with a garlic cream, quartered marinated artichokes, and a scattering of Tulum cheese, finished with melted butter and Turkish chilli flakes (pul biber). The dough is a straightforward bread-flour mix with dried yeast and olive oil, proved until doubled and baked hot (220°C) on a stone or inverted tray for a golden, crisp crust. The recipe also includes a bright broccoli ezme—lightly blanched broccoli tossed with lemon, chilli and olive oil—to scatter over the baked pide. Notes stress that pides can be filled like pizzas (or folded like calzones) with a wide range of fillings and that the method yields six." - Adam Coghlan
"Selin Kiazim’s first solo restaurant, which opened in 2015 to widespread critical acclaim, is a modern Turkish spot celebrated for its contemporary take on Turkish cuisine and was recently added to Eater London’s Essential 38 list. A recruitment advertisement indicates the team is expanding — hiring senior chefs for both the original site and a second London opening slated for 2018 — and that the new venue will continue the contemporary Turkish theme with Mediterranean influences." - Adam Coghlan
