Istanbul Modern, Spring Dinner

In-PersonRussian Hill, San Francisco


Pop-up space
Available for purchase,BYOW
Banquet (20+ Guests)
greek, middle eastern, turkish
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 our spring menu. Vegetarian options upon request.

Menu detail

Simit and Yogurt Butter
Small Plate
We start our meals with a whipped yogurt butter, which we serve with simit. Simit is the most common street food in Istanbul, it's almost a cross between a pretzel and a sesame bagel. But consumed in Istanbul more per capita than doughnuts, pretzels and bagels combined in the United States.
Shared meze, Dalida's dolmas
Small Plate
Dolmas are an ancient tradition. Stuffing vegetables and leaves is one of the few things that is universal across the Eastern Mediterranean. This is one of the few things that we've kept true to the original family recipe. Dalida is Sayat's mother.
Shared meze, asparagus with tahini green goddess
Small Plate
We love the combination of tarragon, buttermilk and tahini. This is a very seasonal meze with a little char, homemade tahini and simple herb flavors. Hazelnut soil with urfa pepper expands the textural gradient of the dish as the finishing touch.
Shared meze, parsnip skordalia
Small Plate
Skordalias are usually a Greek emulsion of bread, potatoes, olive oil, nuts and garlic. Ours is a purer product, parsnips, garlic and olive oil. We embrace this dish as a celebration of great olive oil.
Shared meze, octopus with harissa and chickpeas
Small Plate
Tender chickpeas rolled in a Tunisian pepper paste served with hearty octoupus and a fresh cilantro salad.
Shared meze, black hummus with lamb tongue
Small Plate
Hummus is traditionally served with pastirma and brown butter in Turkey. We take pastirma spices and cook them in brown butter with garlic to flavor our lamb tongue. We grind the black tahini and ferment the black lime (limon Omani) and black garlic in-house for the black hummus. The flavors are deep and rich yet still delicate and rounded.
Yuvalama with a Yogurt and Mushroom Broth
Small Plate
Bulgur meatballs; chickpeas; mushrooms; stewed beef; and yogurt, sumac and mint broth; Aleppo, Urfa and Maras peppers This is a dish that captures the essence of the flavors of Mesopotamia. It's served warm.
Roasted whole ‘lufer’ wrapped in grape leaves with muhammara and walnut milk
This is a shared entree. A whole Turkish lufer (a cognate of loup de mer, the French word for branzino), Mediterannean sea bass, is roasted wrapped in grape leaves. We serve it with a muhammara sauce and a grape leaf infused walnut milk. We serve the whole fish with Iranian bejeweled pilaf on the side.
Ottoman Palace Hoshaf
Hosaf is the Turkish word for fruit compote. It can be made with fresh or dried fruits and usually the only other ingredient is simple syrup. We make a hosaf fit for the sultans. Jasmin and cardamom tea; pear; smoked yogurt; Urfa sour cherry jam; golden almonds


Ouzo, tek
Skouras Zoe Red 2015- Bottle
Wine Pairing
Argyros Estate, Assyrtiko (Santorini) -Bottle
Alexakis Kotsifali Syrah 2011- Bottle

Istanbul Modern, Spring Dinner

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