The run-down buildings have been converted to luxury high-rise and doorman-buildings. The area is now full of locally owned shops, wine bars, bakeries, ethnic eateries, and restaurants as well as other shops. A few weeks ago a new addition to ethnic food in the area, Hanci Turkish Cuisine, became part of the neighborhood.
According to chef and owner Yakup Karatas, Hanci means “the innkeeper.” Karatas also told me that he came from Bolu, a province by the Black Sea in the northwestern part of Turkey, located midway between Ankara and Istanbul. Bolu is famous for its dense forests and hot springs. The Seven Lakes and Lake Abant are among its beauties and wonders. It is also known for its excellent cooks.
Turkish cooking is as sophisticated as French and Chinese cooking is, but with a different spin to it. It is diverse, yet simple, healthy, vibrant and tasty. Karatas very proudly told me that he applies the traditional Turkish cooking style and uses only fresh ingredients—meats and produce.
Whether a vegetarian, a fish or meat lover, there is plenty for all.
Karatas, (formerly with the Turkish Kitchen, Sahara, Intercontinental Hotel), told me that he wanted to bring his traditional cooking to New York for people to enjoy. That is indeed reflected in his eclectic and diverse menu which has many traditional dishes starting with meze (appetizers), soups, fish, lamb, chicken, yogurt, bread, and traditional deserts made in-house.
For a small place, the menu is appealing with a long list of delicious dishes. There is a two-part meze, the main course and dessert.
From the cold meze we had the amazingly fresh Cabon Salad ($7-$12), finely diced tomatoes, cucumbers, parsley, green peppers and onions, tossed in olive oil and fresh lemon juice. I have traveled throughout the Middle East and had similar salads prepared with vegetables fresh from the garden, and that is how this felt and tasted. We also had Hummus ($6), chickpea and Tahini paste which was excellent.
