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.

We serve our marinated olives with candied walnuts and roasted garlic

We are really passionate about foraging. Large leaf sorrel (the more delicate species) is hard to come by in San Francisco but we have one spot that we have been cultivating all spring. We bring a fresh tabouleh predominantly made with sorrel but also studded with scallions, mint, persley, tarragon and other herbs as available. We use fresh pistachios and roasted farmers cheese to add depth and texture to the dish.

Briny feta and sweet unctuous marmalades make an incredible combination.

We roast the potatoes, we crush them, when they're hot, we dress them with a generous amount of olive oil, saffron and garlic. We then fold in peas, favas, and fresh orange zest. This dish is inspired by shirin polo, a Persian rice dish.

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. We stew the chickpeas with sucuk and our tomato sauce (pomagranate molasses, Urfa pepper pastes). Jilbir is an ancient Anatolian tradition of poached eggs with yogurt and fresh garlic. The chickpea stew is finished with jilbir.

This is one of our favorite things to serve. It's a labor of love. Turkish clotted cream (kaymak), honey, and sea salt. A decadent finish to a great meal.

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, almonds, sour cherry and caramelized goats milk.