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

Briny feta and sweet unctuous marmalades make an incredible combination.

We are so excited to keep two mezes open to inspiration by the farmers market. We now have a very wide repertoire with incredible dishes such as our sorrel and pistachio tabouleh, roasted leaks with saffron and hazelnut dressing. We're incredibly excited to explore new flavors and techniques with you for our brunch series as well.

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.

We are so excited to keep two mezes open to inspiration by the farmers market. We now have a very wide repertoire with incredible dishes such as our sorrel and pistachio tabouleh, roasted leaks with saffron and hazelnut dressing. We're incredibly excited to explore new flavors and techniques with you for our brunch series as well.

We're really excited to serve a new version of our jilbir. Jilbir is an egg and yogurt dish. We like to serve it as a component in our brunch entree. This time, we're serving it with a stew of eggplant and tomatoes seasoned with Urfa pepper paste and pomegranate molasses.

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.