Open since early 2019 and I hadn’t heard of it until this week when I was looking for places near the Santa Clara Convention Center / Your Name Here Stadium / Great America food desert.
Finally got to this place. Went for the tasting menu ($89) as there were so many choices and that made things easy.
Two grapes I don’t think I’ve had before. Nice, light, fruity, went with everything.
They kept bringing out fresh warm bread throughout. Good stuff.
Mint, lemon, not sure what all else.
Chickpea thing.
Cheese thing with almonds.
Artichoke heart with peeled favas and onions, very nice.
Eggplant with peppers and yogurt, excellent, should have saved some for the meat course.
Assorted boreks. Wouldn’t order again.
Lamb liver. Nice.
Lamb chops, adana? kebab, beef tenderloin? Came with buttered rice. All good. Had two pieces of beef and a lot of eggplant and tomato left over.
Very good baklava, filling was mostly pistachios.
Fun meal with solid service, good value, but some of the dishes I’ve had done better at cheap casual places such as Turkish Kitchen in Berkeley. So overall a bit disappointing since I was hoping the food would be as superior as the service, decor, presentation, and bar.
Germany has a large population with Turkish background (close to 3 million people) and so Turkish culture and food is quite common in everyday life across the country. The best known dish is of course doner kebab (which we are still looking for even a decent version in the US with freshly made Turkish flatbread and good meat) but there are also many excellent restaurants which serve a broad range of Turkish dishes which we can’t find here. Turkish friends recommended some while ago Meyhouse in Sunnyvale https://www.meyhouserestaurant.com/sunnyvale (and now also Palo Alto) as the place to find this level of Turkish cooking and we finally made it there and weren’t disappointed. Meyhouse rivals good Turkish restaurants in Germany and they also don’t shy away from “unpopular” dishes like lamb liver. Their family style “tasting menu” is the best way to sample a broad spectrum of dishes. Service was OK but it would have been nice if sometimes dish wouldn’t have been put on the table without any description.
Pide (hot out of the oven and constantly replenished)
Koepoglu - oven roasted eggplants and peppers with tomato sauce, yoghurt
Gambilya fava - Bodrum’s gambilya fava spread with scallions , tomato, fresh dill, cumin, paprika
Girit - Sheep’s milk “Ezine cheese” from Dardanelle with roasted ground pistachios, oregano, olive oil
Atom - Housemade strained yoghurt with spicy peppers
Enginar fava - Artichoke bottoms braised in extra virgin olive oil, accompanied with peeled fava beans
Warm humus
Uc Borek - Trio filling of rolled borek, zucchini, cheese, pastrima
Yaprak Ciger - Butter poached thinly sliced lamb liver, onions
Pirzola, Adana, lokum - grilled lamb chops, knife ground local Superior Farms lamb spare ribs, flash grilled USDA prime tenderloin, Aleppo peppers, smoked eggplant labne, tomato salad, flatbread
Sebzeli Alinazik - Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant labne with paprika butter
Pistachio baklava
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