Hopefully you tuned into Dining Around with Gene Burns to hear me discuss the delicious eggplant, piles of yogurt and great local wines I enjoyed last week in Istanbul. A journalist recently asked if Istanbul is the next Paris. My response is not only is it more beautiful and affordable, but the food is consistently better (without the attitude).
Here’s the segment live in all its foodie deliciousness.
So here’s a cheat sheet on some delicious things to try when visiting Istanbul or Turkish restaurants all over the world.
Few Turkish wines are seen in the States and it is a shame. Indigenous grapes like Kalecik Karasi (a spicy red) and Narince (a beautiful, mineral white that works beautifully with seafood). The country is home to hundreds of local varietals and also produces wines from international varietals like Cabernet Sauvignon and Chardonnay.
Also don’t miss the chance to try raki, a local anise-flavored spirit on its own with snacks or in a cocktail (the Kempinski made a great one with melon).
Places to try Turkish food and wine in SF:
Dunyafor great meze and lamb on Polk.
Troyain the Inner Richmond for meze and more complicated dishes.
Bursain West Portal for divine meze.