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.