Think Turkish food is all dolmas, hummus and baklava? Think again. A crop of new and established modern Turkish restaurants meld local, organic ingredients and classic dishes, creating some eye-opening Turkish flavors. Here are new takes on tartare, pot pie, pasta and more, transporting you to totally different Turkish food territory.
584 Washington Street, Financial District
At this sexy, chandeliered recent addition to Jackson Square, pass right over the fattoush and head for the lamb tartare ($13). Pristine cubes of meat are tossed with mint and argan oil, forming a glistening mound of meat that’s light on gamey flavor, and heavy on Mediterranean vibrancy. Spread generous heaps on toasts and alternate bites with the creamy, refreshing green bean salad at its side. For lunch at Machka, try any of the durum ($12), which wrap yogurt or tahini sauce with crisp lettuce and gently cooked meat.
2125 Fillmore Street, Pacific Heights
Five months old in the former Citizen Cake space on Fillmore, Troya makes lovely renditions of hummus, dolmas and kefte (Turkish meatballs). But why order those when there’s a Turkish baker in the kitchen hand-making pastas and breads on the premises. Try any of the Analonian flatbreads ($11), like the oblong pide topped with feta and arugula. Ravioli lovers should not miss the Turkish beef dumplings ($16) which tuck rounds of spiced ground beef in dainty pasta skins, doused in a creamy, yet light sauce of yogurt and paprika butter.
To check out the rest of the list, head over to 7×7
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