Troya Restaurant, San Francisco

For many people, the ancient city of Troy is probably best remembered as a place that was embattled in war, both historically and fictionally. If it still existed today, Troy would be found in present-day Turkey, smack dab in the middle of an area famous for its rich cross-section of Mediterranean cultures and foods. It's this modern association with the region that serves as the inspiration for Troya, a restaurant with food that finds its footing in Turkish cuisine, but also culls flavors from a variety of Mediterranean and Middle Eastern culinary styles.

Much of Troya's menus are devoted to meze, small plates that patrons can enjoy as appetizers or combine to form larger meals. Made from local, sustainable ingredients whenever possible, the mezes range from black beluga lentil salad with organic greens to a heartier Turkish flatbread layered with ground lamb and beef. The popular dolma are filled with shredded lamb that, like many of Troya's meats according to Gayot, is marinated for 10 hours or more in the Turkish tradition. In addition to small plates, there is also a selection of kebab dishes and entrees such as manti, hand-rolled Turkish ravioli in a paprika-yogurt tahini sauce.