About A La Turka

Although it has only been open since 1995, A La Turka's chefs are committed to time-honored Turkish and Mediterranean cooking. The menu's broad selection of dishes includes familiar seasonings, such as dill, which flavors the sigara böreği pastry rolls; tahini, whose nutty taste is essential to hummus, and olive oil, which is blended with baby eggplant in imam bayldi. Additionally, the chefs' commitment to tradition is evident in their homemade breads and yogurt, which is mixed with cucumber and garlic.

Menu at a Glance

Whole, chargrilled trout, as well as Mediterranean fish, including branzini and orata, are accented simply with garlic, lemon, and olive oil. Braised lamb shanks with sliced eggplant are among the chef's specialities, and the eatery's yogurt-marinated chicken kebabs earned it praise from New York magazine. Fresh spinach is cooked with onions and topped with garlic-tinged yogurt. Diners can also opt for hand-rolled grape leaves stuffed with pine nuts, currants, rice, and herbs.

Prominent Patrons

Although many restaurants boast of their authenticity, not many can say they've served high-ranking government officials from their cuisine's native country. Not only is A La Turka the official caterer for Istanbulive at Central Park's SummerStage, but its clients also include:

• Turkish Airlines
• Permanent Mission of Turkey to the United Nations
• Turkish Consulate General in New York