Richmond District, San Francisco · restaurant
Weekend mornings the room is bright and packed; by dinner the same exposed brick and mismatched plant pots read as a dark little den. The Turkish breakfast for two covers a whole table: sujuk, pastirma, feta, olives, muhammara, fruit, yogurt pancakes and kaymak with honey. At night, the kitchen turns to manti under garlic yogurt and tomato butter, and braised short ribs.