1/20 Kaylin Luecht

In-Person SOMA, San Francisco


Banquet (20+ Guests)
greek, balkan, middle eastern
The legacy of Istanbul, once Constantinople, the capital of four empires, is greater than meets the eye. It's the Bosphorus, Black Sea, the Aegean, and the Mediterranean; Mesopotamia, Balkans, Anatolia, Caucasus, North Africa, and Persia. It's the palace and the countryside, the business capital and the cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. It's Istanbul Modern. We tell the story. This is a sample menu and the contents are dynamic.

Menu detail

Roasted sunchokes with plums and persimmons
Small Plate
Sunchokes are the most underrated winter vegetable. It's partially because farming them is not very easy. We love their nutty, sunflower-y flavor and we serve them with sweet and sour plum sauce.
Foie gras tart with sour cherries
Small Plate
Foie gras with Persian sour cherries cooked in Greek mavrodaphne dessert wine, and baby hazelnut soil with Urfa pepper flakes.
Meze, Lakerda with Homemade Pomegranate Molasses
Small Plate
Lakerda is a Greek preparation of kingfish family fatty Mediterranean fish. We take albacore and apply the same curing technique. The result is creamy and succulent bites of thick sliced tuna.
Eggplant 'Sultan's Delight'
Small Plate
The palace of the Ottoman Empire was very much francophile. They invested heavily in French culture ambassadors. A dish that emerges from this exchange is this bechamel cooked eggplant gratin we call Sultan's Delight.
72 hour short ribs with mushroom jus
This is our signature beef entree. We serve it with a fluffy and fragrant bejeweled Persian pilaf.
Georgian honey cake with citrus ice cream
We celebrate all the cuisines of the Eastern Mediterranean that have interacted with the Ottoman Empire, as such, Georgian cuisine is one we celebrate frequently. Layers of soft honey-soaked cake, enveloped with sour cream frosting. Served with homemade citrus ice cream.
Sour cherry and mahlab liqueur
Mahlab is the seed of a special cherry from the Middle East. It's a unique ingredients with bitter almond and cherry flavors. It's mostly used in baked goods but we use mahlab for our liqueur. Sour cherry provides the front and mahlab gives depth.


Venue Fee

1/20 Kaylin Luecht

In-Person SOMA, San Francisco
(Exact Address will be shared upon purchase.)