The cuisine here bills itself as modern Aegean, and you'll discover elements from Greece and Turkey’s coastal regions. Nibble on a refreshing fig salad with greens tossed in a hazelnut-pomegranate dressing before moving on to sea beans with garlic yogurt or some of the most delicate manti in this part of town. Flavors are both correct and comforting, but a scoop of raki ice cream will leave you supremely happy.
The menu here is an enticing offering of breakfast fare, featuring organic eggs that support Turkish mezzes, manti and savory pastries like borek. Baked in-house, this burnished coil is stuffed with spinach, sprinkled with sesame seeds and garnished with cherry tomatoes. The izmir kofte arrives in a mini ceramic dish filled with beef meatballs baked in tomato sauce alongside batons of roasted potato.
This mezze-heavy menu, best enjoyed in the mature-tree-filled courtyard, may unveil a creamy slab of baked feta with diced tomato, smoked chili flakes and Turkish peppers. Slices of house-baked bread, stuffed into small brown paper bags, accompany the excellent small plates. Salads, a grilled catch-of-the-day sandwich and larger items, like moussaka, are equally beloved.
From the light starters and ceviches to maki and substantial entrées, this menu may best be described as "MediterrAsian-inspired." Plates are best when shared among friends, as in the robata-grilled lamb kofte with herbed yogurt or a soba noodle salad with artichoke and pesto. If you can snag a seat at brunch, don't miss the eggs Benedict, starring a brioche bun, Bellota ham and blood orange hollandaise.
A nicely appointed open kitchen with a wood-fired oven and greenery dangling from the ceiling hint at a menu focused on nature's bounty. A neat mound of smooth, green chickpea hummus may arrive perfectly complemented by pickled red beets, fresh herbs and za'atar-dusted flatbread. Next up, oven-roasted tilefish sporting a brush of miso, a hint of lime and addictively crisp skin. Product-focused sides spin to the season, but may include cacio e pepe turnips or grilled Romano beans.