DTLA, Los Angeles · restaurant
Fourteen seats, one cook, and a self-service kiosk set modest expectations that the food immediately exceeds. The menu draws from Turkish flavors with dishes like sun-dried beef-stuffed eggplant, bulgur-wrapped dumplings in yogurt and Aleppo pepper butter, and shrimp in tarhana-fermented butter brightened with yuzu. No alcohol, but the Michelin Guide clearly didn't consider that a problem.
Shrimp in tarhana-infused butter with yuzu kosho and fresh herbs.
Silky bulgur shells stuffed with beef and onions, topped with house yogurt and Aleppo butter.
Shrimp in fermented tarhana butter with yuzu kosho; soak up the sauce with pita
Bulgur-shell dumpling stuffed with spiced beef, in yogurt and Aleppo pepper butter