Restaurant's Interior
Chef Making a Dish

Tradition and expertise

Tastes of the Mediterranean, and especially Turkey, are to be served at this Upper West Side newcomer from Huseyin Ozer, who owns Bodrum NYC farther uptown, and Berna Erbilgin Gundogdu. They bill it as being brasserie-style. It has a bar, a dining room and a garden, all enlivened with Turkish touches like ikat textiles. The chef, Met Kaba, makes use of a ceramic oven for flatbreads, including lahmajun topped with minced meat. Other dishes, in portions meant for sharing, include sun-dried eggplant stuffed with pilaf, quinoa hummus salad, zucchini fritters, eriste pasta with lamb in a brown butter-yogurt sauce, and a freekeh risotto with vegetables.
(Wednesday, March 6, 2019) – The New York Times

Lahmacun Pide
Mediterranean Pide
Lahmacun Pide
Mediterranean Pide
Lahmacun Pide
Lahmacun
Lahmacun Brunch
Lahmacun Pide
Lahmacun Pide Brunch
Kataifi Zucchini Fritters
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