Bi Lokma, New York

Bi Lokma takes its name from the Turkish words for “one bite,” but most diners at this Midtown East spot find it hard to stop there. A standout on a block of impersonal chain restaurants, Bi Lokma's "deliciously handmade" fare draws crowds at lunch, when “a takeout line trails out the open door,” according to the New York Times. Dishes devised by Istanbul-born chef Orhan Yegen, also of Sip Sak, highlight the bold, yet approachable flavors of smoky eggplant, tangy housemade yogurt, and accents like dill and pomegranate molasses. Although the menu features a handful of vegetarian-friendly items, including a vegetable casserole with string beans, zucchini, and carrots, ground lamb appears in numerous dishes, including the ali nazik, which New York Magazine lauded as “so good you'll fight dining companions to mop up every last bit.”