Turkish Mezze Pop-Up!
A very special meal served for you between 5-7PM before Brad Barr’s set.
Each plate will include the following mezzes (differs from image) — here are the food notes from the chefs:
Yaprak Dolması – Wild harvested and hand rolled grape leaves stuffed with rice, wheat bulgur, secret spices, served warm and topped with a delicious garlic yogurt sauce. We have been experimenting with using Japanese Knotweed leaves as a substitute for grape leaves, so some of the dolmas may be made that way. See if you can tell the difference.
Peynirli Ispanak Böreği – A layered olive oil pastry stuffed with homemade feta, spinach and wild greens. Topped with nigella and sesame seeds. It’s addictively good.
Köfte with Roasted Shishito Pepper – Literally, everyone’s Turkish grandmother has their own way of making these, and each one is better than the next. Ours is pretty good too. Made with local beef from Williamsburg. Vegetarian option available (mushrooms + faux meat).
Pickled Red Onion and Garlic Scapes – Back by popular demand… who are we kidding, this is a fun idea we just came up with and are certain (fingers crossed) will be yummy yummy.
50 available plates for $20 per person (gratuity accepted). Other treats, such as our signature Turkish Coffee Milkshake will be available, though sold separately. Cash and Venmo accepted.
A very special meal served for you between 5-7PM before Brad Barr’s set.
Each plate will include the following mezzes (differs from image) — here are the food notes from the chefs:
Yaprak Dolması – Wild harvested and hand rolled grape leaves stuffed with rice, wheat bulgur, secret spices, served warm and topped with a delicious garlic yogurt sauce. We have been experimenting with using Japanese Knotweed leaves as a substitute for grape leaves, so some of the dolmas may be made that way. See if you can tell the difference.
Peynirli Ispanak Böreği – A layered olive oil pastry stuffed with homemade feta, spinach and wild greens. Topped with nigella and sesame seeds. It’s addictively good.
Köfte with Roasted Shishito Pepper – Literally, everyone’s Turkish grandmother has their own way of making these, and each one is better than the next. Ours is pretty good too. Made with local beef from Williamsburg. Vegetarian option available (mushrooms + faux meat).
Pickled Red Onion and Garlic Scapes – Back by popular demand… who are we kidding, this is a fun idea we just came up with and are certain (fingers crossed) will be yummy yummy.
50 available plates for $20 per person (gratuity accepted). Other treats, such as our signature Turkish Coffee Milkshake will be available, though sold separately. Cash and Venmo accepted.
A very special meal served for you between 5-7PM before Brad Barr’s set.
Each plate will include the following mezzes (differs from image) — here are the food notes from the chefs:
Yaprak Dolması – Wild harvested and hand rolled grape leaves stuffed with rice, wheat bulgur, secret spices, served warm and topped with a delicious garlic yogurt sauce. We have been experimenting with using Japanese Knotweed leaves as a substitute for grape leaves, so some of the dolmas may be made that way. See if you can tell the difference.
Peynirli Ispanak Böreği – A layered olive oil pastry stuffed with homemade feta, spinach and wild greens. Topped with nigella and sesame seeds. It’s addictively good.
Köfte with Roasted Shishito Pepper – Literally, everyone’s Turkish grandmother has their own way of making these, and each one is better than the next. Ours is pretty good too. Made with local beef from Williamsburg. Vegetarian option available (mushrooms + faux meat).
Pickled Red Onion and Garlic Scapes – Back by popular demand… who are we kidding, this is a fun idea we just came up with and are certain (fingers crossed) will be yummy yummy.
50 available plates for $20 per person (gratuity accepted). Other treats, such as our signature Turkish Coffee Milkshake will be available, though sold separately. Cash and Venmo accepted.
Each plate will include all four of these mezzes — here are the food notes from the chefs:
Yaprak Dolması – Wild harvested and hand rolled grape leaves stuffed with rice, wheat bulgur, secret spices, served warm and topped with a delicious garlic yogurt sauce. We have been experimenting with using Japanese Knotweed leaves as a substitute for grape leaves, so some of the dolmas may be made that way. See if you can tell the difference.
Peynirli Ispanak Böreği – A layered olive oil pastry stuffed with homemade feta, spinach and wild greens. Topped with nigella and sesame seeds. It’s addictively good.
Köfte with Roasted Shishito Pepper – Literally, everyone’s Turkish grandmother has their own way of making these, and each one is better than the next. Ours is pretty good too. Made with local beef from Williamsburg. Vegetarian option available (mushrooms + faux meat).
Pickled Red Onion and Garlic Scapes – Back by popular demand… who are we kidding, this is a fun idea we just came up with and are certain (fingers crossed) will be yummy yummy.
50 available plates for $18 per person (gratuity accepted). Plates include the above four items. Other treats, such as our signature Turkish Coffee Milkshake will be available, though sold separately. Cash and Venmo accepted.