David K.
Yelp
Turkish mezzes are presented as trendy small plates for sharing in the colorful dining room of Osmans Töchter. The selection included both cold and warm plates, and every dish was served with a basket of housemade Turkish bread. To start, the Hummus and the Tahinli Patlican (smoked eggplant topped with tahini and nigella seeds) both went nicely with the crusty bread. The Mercimek Köftesi were chewy balls made of red lentils, bulgur, and pomegranate syrup and served with lettuce leaves for wrapping; and the Zeytinyagli Sarma were grape leaves filled with a heavily spiced, chewy mixture of rice, pine nuts, and herbs. From the warm mezze menu, the Icli Köfte were fried balls of bulgur filled with ground meat mixed with hazelnuts, and the Sigara Böregi were crispy pastry rolls with various fillings (sheep's cheese, spinach, potatoes). The Külbasti were fried marinated chicken thighs, and the Osmanin Kebabi (a signature dish) were ground meat patties served over bread cubes dressed with tomato sauce and yogurt. Finally, one of my favorite dishes was the Ahtapot Tava, a stew of octopus cooked in red wine along with potatoes, red peppers, chili, and various herbs. The octopus was super tender, and the savory stew was perfect for dipping with the bread! And to finish off our meal, we got a dessert of Muhallebi, made of an apple compote topped with Turkish "panna cotta" and crispy strands of roasted, sweetened kadayif (phyllo dough) and walnuts. Overall, this was an absolutely delicious meal featuring authentic Turkish flavors, friendly service, and a lively, trendy setting!