BOSPHOROUS TURKISH CUISINE – Restaurant

Turkish cooking done properly, with a single menu shared across the group's Central Florida dining rooms and a baked-to-order lavas, hollow and balloon-puffed, landing on the table first. Start with a meze spread of humus, muhammara, babaganoush, ezme, haydari and cacik. Lahmacun, cheese pide and crisp sigara böreği fill out the pastry side. Then the charcoal work: lamb and chicken adana kebap, beyti wrapped in pita under tomato and yogurt sauces, doner, beef sis, and lamb shanks braised five hours until they slide off the bone. Moussaka and stuffed cabbage follow. House-made pistachio baklava finishes. The mixed grill settles arguments.

Cuisine: Restaurant