Seven’s Ottoman Feast

Like its atmosphere, Seven’s Turkish Grill melds tradition with class. The pleasant ambiance pulls its charm from the days of the Ottoman Empire, a time when cultures and dishes from the East and West came together in the capital city of Constantinople—modern-day Istanbul.

Gulsah Gulcan, one of the waitresses at Seven's Turkish Grill, places a bottle of wine on display. The restaurant imports its difficult-to-find Turkish wines directly from Istanbul. Samira Bouaou/The Epoch Times

NEW YORK—Women dressed in 13th-century garb dance and play music on a mural on the back wall. Antique oil lamps decorate shelves near the exotic wines towards the front of the restaurant. Candlelight joins the gentle lights overhead.

Like its atmosphere, Seven’s Turkish Grill melds tradition with class. The pleasant ambiance pulls its charm from the days of the Ottoman Empire, a time when cultures and dishes from the East and West came together in the capital city of Constantinople—modern-day Istanbul. Many of the restaurant’s decorations were rare finds from Istanbul bazaars. The music is turned to a comfortable level. You can hear the person across from you, but still gives a safety net against awkward silence.

In the air you may catch the a light smell of fish cooked in herbs and spices, fresh-baked bread, and a touch of floral wine. The dishes are all traditional Turkish recipes, but co-owners Tony Seven and Omar Peker carefully perused the hundreds of Turkish dishes for those that fit the American palate.

“Turkish culture is very rich,” says Seven. “It was from the Ottoman Empire, and it has lots of food—lots of good food.”

Good ingredients are an essential component. They try to only buy organic. The lamb is imported from New Zealand. The bread is baked fresh every day. They prepare everything themselves—none of the food is frozen.