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.

Sucuk is one of Istanbul's most favorite breakfast items. It's a cooked beef sausage seasoned with paprika, fenugreek, garlic, cumin. It's used from the Balkans to the Middle East to Central Asia. This is the warm and comforting dish on this menu.

Olives marinated with Turkish pepper pastes, roasted garlic, and candied walnuts.

Most Eastern Mediterranean families have an expectation to have tomatoes, cucumbers, peppers, and herbs on the table for breakfast no matter what the season is. We decided to break from tradition and bring fresh flavors to the table without compromising on seasonality.

When you put a briny piece of feta on a piece of warm pita and top it with a sweet and tangy marmelade, all of a sudden you hit all the flavors on the flavor wheel. A fundamental indulgence of the Eastern Mediterranean breakfast table. We will have Lebanese pita and crispy Armenian lavash for everyone to share.

This is the main event at this brunch. The claim 'original' still needs a citation but be rest assured that this is the better benedict. The dish jilbir is an ancient Anatolian tradition. In its essence, it's poached eggs served with yogurt. We add brown butter crutons seasoned with sumac and Turkish peppers. This time we are serving this dish with a stew of purslanes and green tomatoes. This is one of our favorite things to cook at home for ourselves and for our friends.

Kaymak is one of Turkey's most prized delicacies, it's similar to british clotted cream or Mexican nata. We love it because it's a big part of Laura's culture (Mexican) as well as Sayat's (Turkish). Our process takes about 48 hours, this plate is probably the most decadent at any of our meals but also the most addictive.

Tiktik boregi is sold at every corner in Istanbul, it's one of the most common breakfast items around the city. The phyllo is lined up, layered with the magical leavener butter, and rolled into a long tube, which is then rolled into a snail. Said snail is then baked until it's golden brown and delicious. The boreg is then carefully chopped into mounds and finished with toppings such as honey cream and caramelized goats milk.