The owners of this spot wanted to create a modern Turkish restaurant with a goal to dazzle with the food instead of overwhelm with the decor. The menu features Turkish specialties with starters like sogurme, smoked eggplant with yogurt, garlic and walnuts toasted in crushed red pepper; and lakerde, aged mackerel with marinated onion and arugula. Entrees feature the lamb begendi; the lamb is slow-simmered with onions, cherry tomatoes and banana peppers and served over eggplant puree. Another choice: onion kebab, with hand-chopped lamb and beef, caramelized shallots, rosemary, and raisins braised in pomegranate sauce. Turkish flat breads (similar to thin-crust pizza) include the lahmacun, topped with seasoned ground beef and vegetables. Dessert best bets include a super-rich house-made baklava and the baked quince in syrup and cream.