Thursday night found me tasting wine with Husband as he ended his workday with Australian winemakers; it was 6:30 and we had plans to see Mondovino at 7 pm. We staggered (just kidding) out of the restaurant and both put hands on tummies saying "Oh, I'm so hungry." Knowing that we could never eat and make it to the movie, we both hedged around the issue until we come to the conclusion that dinner was going to win out. I guess we'll just have to wait until it comes out on DVD. (This is why we never buy tickets to anything in advance.)
It might not have the most original name in the city, but Turkish Cuisine has definitely won me over. The space is spare without seeming harsh, with tall ceilings and brick walls to bring a sense of warmth. The lighting is perfect - I kept commenting on it, because good lighting is hard to find. The walls were hung with traditional lanterns holding tea lights, adding to the warmth of the space. Our server, who I believe is also one of the owners, was a gracious and kind hostess; she had the almost excited air of someone who knows a lot of honest effort was put into the food, and she knows you are going to enjoy it. She is also working on a PhD in Islamic architecture. Never underestimate your server!
First of all, the beer and bread. I like to try whatever beer is being offered in any ethnic restaurant, because, strangely, it's almost always a pilsner-style lager and therefore not threatening, and because I like beer. Efes was no exception, although it was a richer and more full-bodied lager than most. The house-made pida bread at Turkish Cuisine is rather like a very puffy flat bread:
For starters, we chose the Coban Salata, or Shepherd's Salad, a nice combination of fresh and cold tomatoes, parsley, cucumber, red onions, scallions and feta in an olive oil and vinegar salad:
Next was the hummus, rich and full of sesame paste; it also had a lovely garlic flavor without being bitter or overwhelming:
We also had the Mucver, zucchini patties with carrots, eggs, parsley, dill, and loads of creamy feta, all fried up and served with yogurt sauce, my favorite; but alas, no picture. And then Husband's favorite, Pilaki, a cold combination of pinto beans, carrots, green peppers and tomatoes in tomato sauce. Husband loves anything with beans:
And then it was time for the entrees. I had the Shish Kebab with Yogurt, sitting on cubes of fried bread to soak up all the wonderful juices and yogurty goodness, which I pictured in the preview, and husband chose the Kashkash, ground lamb and beef patties with secret herbs and tomato sauce:
For dessert, we chose the Baklava - here full of pistachios and walnuts, and not cloyingly sweet like most baklava, just nice and rich. We also tried the Sulac (Rice pudding) which was served icebox-cold (sorry, you know how I feel about the word icebox), and was so comforting and creamy, I could have snarfed it all down if I weren't so full by this point. I really wanted to try their coffee, but I had to get up early to bake in the morning and had to resist.
At the end of our meal, our check arrived with a small cup of toothpicks, all capped with a little bead (I'm such a sucker for cuteness, I'll admit), a little dish with sugar-coated coriander seeds, and the check itself, which came in a lovely wooden box with brass inlays.
All in all, Turkish Cuisine provides honest and very well made traditional food. They make all of their own bread, yogurt, and sauces, and it really shows. There is quality in everything here.
info: Turkish Cuisine 2653 N. High Street Columbus 614.447.9222
