TURK Fatih Tutak
South Eastern Anatolia – Rum, Spiced Pumpkin, Mandarin
Chicken Cream Soup – Truffle, Chicken Skin
Pickle Juice, Plum
Pide, Trabzon Butter, Bitlis Hizan Honey 2000 Meter
TT Mussels Dolma, Beer Mayonnaise, Onion
Crisp Beef Tartare, Fermented Carrots, Smoked Beef Fat
Shrimp, Sucuk, Menemen, Egg
Bluefish, Horseradish, Osetra Caviar, Kaffir Lime
Umami Birthday Cake – Shiitake Mushroom, Cheese, Onion, Sour Cream, Bone Marrow Candle
Dry aged Turbot, Razor Clam, Turnip, Pastrami, Spinach
Turkish Dumpling – Lamb, Tomato, Smoked Yogurt, Butter
Charcoal Thracian Lamb, Potato, Buffalo Milk, Carrot, Sivri Biber
Milk Skin, Pistachio, Yufka, Matcha
Tea
Ice Almond
Lemon Turkish Delight
Burnt Butter Ice Cream with Walnuts
As Turkey’s most-awarded Restaurant TURK and Chef Fatih Tutak carry a heavy burden, the $250USD Tasting Menu well out of the range of most locals in an economy down nearly 50% after COVID.
Opened in 2019, the then-34 year old Tutak fresh from stints at noma as well as Nihonryori Ryugin, TURK serves an author’s cuisine rooted in Istanbul, though freely implementing products from local traders so long as they are sustainable.
Set around an open kitchen the menu occurs in 13 courses, each technique-driven but not overly complicated with many truly outstanding and not one falling short in its intent.
In many ways a celebration of Turkish geography, Tutak clearly proud of his culture as guests at the counter watch every step of the action, flavors range from assertive Dill to Shrimp in the style of Menemen with techniques such as fermentation and modernism administered for taste and function rather than showmanship.
Not afraid to have fun with a torched “Birthday Cake” made from Mushrooms, before a serious piece of aged Turbot and Razor Clams, Dessert starts at the table before diners are invited to the kitchen for three more bites including made-to-order Lokum served directly from the Pastry Chef.
www.turkft.com