Istanbul Modern SF, Wendy Yu

In-Person Russian Hill, San Francisco


Pop-up space
Available for purchase
Banquet (20+ Guests)
greek, mediterranean, turkish
Local, Organic
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

Simit and yogurt butter
Small Plate
Simit is the most consumed street food in Istanbul. It resembles a pretzel but it's baked with molasses and sesame seeds. On the streets of Istanbul, it's served with 'smiling cow' brand cheese, the little triangles. We break bread with a yogurt butter.
Meze 1, Driven by the farmers market
We make dolmas, taboulehs, seasonal salads with feta, tahini, and roasted vegetables; Georgian, Armenian, Moroccan, Iranian, Jewish and Balkan specialties. But we want to keep these open and not constrain ourselves for these weeknight menus.
Meze, Lakerda of albacore
Small Plate
Lakerda is a Greek preparation of bonito. We use the same curing technique for albacore and serve it with a pomegranate dressing.
Meze 2, Driven by the farmers market
Small Plate
This is another way of building flexibility for us to provide you with the freshest farm / fisherman driven dishes.
Meze, Melon and feta salad
Small Plate
We love the combination of sweet and briny, a refreshing bite of melon and a rich creamy feta triggers a childhood memory for most from the Eastern Mediterranean. The combination is popular every from Bulgaria to Istanbul to Armenia to Lebanon and North Africa. We love it too!
Entree, Lamb Belly Kebabs with Spoon Salad
We make our kebaps with lamb belly, juicy, tender and flavorful. The marinade consists of ingredients inspired by the spice route; Smoked yogurt, Turkish pepper paste, garlic and saffron pickled shallots. Spoon salad is a southeastern salad predominantly with parsley, tomatoes and pomegranate molasses.
Dessert, Antep pistachio pie with milk ice cream and ‘bird shit’ pistachios
We have traveled long and far but have not seen pistachios as beautiful and delicious as those in Antep. We wanted to share this uniquely intense pistachio flavor with you.
Beverage, two glasses of wine per person
We serve a Greek white from Santorini, and a Turkish red from South Eastern Turkey. We will have a glass of each, if we exceed the bottle equivalent of said amount, we reserve the right to charge extra per bottle / glass as necessary.
'Liqueur', the Finale
We made it a custom to start our meals with simit and finish them with a home made liqueur. We've served cherry/mahlab, mastica, bergamot and Turkish coffee liqueurs before. We'll have to see which one of our infusions have matured at the time of the event.


theUnion Venue Fee

Istanbul Modern SF, Wendy Yu

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