Asitane

Frommer's Review

Clearly, it was good to be the sultan, if he indeed ate at all like I do when I visit Asitane. Taking recipes directly from records of meals at Topkapi Palace, the chef of Asitane has succeeded in re-creating the ingenuity of the Ottoman cooks (and I'm not talking about that stuff drying out in the steam plates around town). The etli elma dolmasi (apple stuffed with lean diced lamb, rice, currants, pistachio, and rosemary) still makes my mouth water -- the only regrettable thing is that I'll probably never eat it again, because the menu changes each season. There's a menu in honor of Fatih Sultan Mehmet (the Conqueror) May through June, while vegetarian main-course selections are on the menu year-round.

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