Est. 1998 · Charcoal & Provenance
The fire remembers everything
An Anatolian table built on family recipes and slow, honest cooking.
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Our story
“We cook the way our grandmother did — over live coals, with what the season gives, for people we treat like family.”
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Charcoal Lamb Pide
house dough, aged kasar, sumac onion. Cooked to order over oak charcoal.
Adana Skewer Plate
hand-minced, bulgur pilav, grilled chilli. Cooked to order over oak charcoal.
Iskender
shaved döner, tomato butter, yoghurt. Cooked to order over oak charcoal.
From the journal
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The Kitchen · 4 min
The fire remembers everything
Why we still cook over live oak coals when the rest of the street went convection.
Sourcing · 6 min
A morning at the market
Before service, before prep — the day begins where the vegetables do.
The Kitchen · 3 min
The dough is alive
Our pide starter is older than most of our staff. We feed it daily.