Cuisine:

• Turkish

Tuba Description:
Meze platters are not the main draw at this endearing Turkish bistro. Yes, the ezme (fittingly, an anagram of meze) is tasty, a smooth, ruddy paste of peppers and walnuts, and sigara boregi, fried flutes of feta and spinach, arrive golden, runny on the inside, saltier than a cured sardine. Nonetheless, entrées entice most, with two dishes in particular warranting special attention: small beef-stuffed dumplings called manti, a specialty from chef-owner Coskun Bektas's hometown of Kayseri in central Turkey, and the mixed grill, an imposing plate of skewered meats capable of feeding at least two hungry diners. The chicken and lamb shish kebabs are nicely cooked; the lamb blushes on the inside, and the chicken's charred exterior gives way to a tender middle. There's a small lamb chop, too, along with two variations on kebabs with ground lamb and sirloin: kofte, shot through with parsley and mint, and adana, slightly drier and more heavily spiced. The small restaurant's interior is dark, full of wood bathed in atmospheric red lighting---moody or a bit goofy, depending on one's perspective. Diners may bring their own wine and beer.


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