Fodor's Expert Review Münferit
Editor's Note: This location is no longer in operation.
Owner Ferit Sarper's menu gives traditional meyhane fare a twist that's as contemporary as the upscale surroundings, creating dishes that are innovative and remarkable, but not too experimental. Traditional "Circassian chicken" is made here with duck breast, while feta cheese is served baked in paper with porcini mushrooms and truffle oil; other standout meze include grilled jumbo shrimp with hummus and a sea bass carpaccio. The extensive wine list features both Turkish and international labels, and desserts are worth saving room for, particularly the house-made ice cream in flavors like tahini and sage. Seating is on the popular outdoor patio—if you can get a table—or in the chic, private-club-like interior.
